Podcasts about Rodenbach

Walk-Män-Podcast Episode 237: Ausbildung als Mission – die Akademie für Gesundheit und Pflege – mit Aida Tadzic und Jörg KarnelkaIn Gesundheit und Pflege herrscht akuter Mangel an Nachwuchskräften. Viele Praxen in Gesundheits- und Pflegeberufen leiden an Existenznöten, da es zunehmend an ausgebildeten Fachkräften fehlt. Dieses Problems nimmt sich im Main-Kinzig-Kreis (Hessen) die "Main-Kinzig-Akademie für Gesundheit und Pflege gGmbH (MKA)" in Gelnhausen und Rodenbach an. Sie bildet eine Kooperation der kommunalen Pflegeschulen des Main-Kinzig-Kreises (MKK). Aktuell werden dort rund 500 Menschen ausgebildet. In den Räumen der Akademie in Gelnhausen sprach Journalist und Podcaster Ralf Baumgarten mit dem Geschäftsführer Jörg Karnelka und der Pädagogischen Leitung Aida Tadzic. Zu den Ausbildungsangeboten gehören: Pflegefachpersonen, inklusive eines ausbildungsintegrierten Studienganges in Gesundheit und Pflege Kranken- und Altenpflegehilfe Anerkennung Internationaler Pflegeabschlüsse sowie Operationstechnische Assistenten. Neben den Ausbildungsangeboten werden erfahrene Fachleute in ihrer beruflichen Entwicklung durch kontinuierliche Fort- und Weiterbildungen gefördert. Diese Ausbildungs-, Fort- und Weiterbildungsangebote werden an folgenden drei Standorten angeboten: Ausbildung Standort Gelnhausen (Zentrale der MKA); Frankfurter Straße 30 in Gelnhausen Ausbildung Standort Rodenbach; Am Altenzentrum 1, 63517 Rodenbach Fort- und Weiterbildung Standort Gelnhausen; Zum Wartturm 9, 63571 Gelnhausen. Ein Erweiterungsbau in der Frankfurter Straße 30 in der Höhe von 22 Millionen Euro ist in Planung – die Machbarkeitsstudie liegt bereits vor. Aufgrund unterschiedlicher berufspolitischer Debatten (angedachte Vollakademisierung einzelner Therapieberufe) und der Tatsache, dass in der näheren Umgebung keine Ausbildungsanagebote für Physiotherapie vorhandenen sind, wurde gemeinsam mit dem Main-Kinzig-Kreis als Träger entschieden, mit der Implementierung der Physiotherapieschule zu beginnen und den ersten Ausbildungsgang bereits im Herbst 2025 zu starten. Kontakt: Main-Kinzig-Akademie für Gesundheit und Pflege gGmbH (MKA):Jörg Karnelka (Geschäftsführer) Aida Tadzic (Pädagogische Leitung) Main-Kinzig-Akademie für Gesundheit und Pflege gGmbH Frankfurter Straße 3063571 Gelnhausen Tel.: 06051 535-0EMail: physiotherapie@mkakademie.deWeb: www.mkakademie.deWalk-Män – Der Mutmach- und Motivier-Podcast. Runter kommen von der Couch, Hindernisse überwinden und Ziele erreichen - unabhängig von Alter, Umfeld, oder Barrieren im Kopf. Wieder Lust bekommen auf‘s Leben. Podcaster und Journalist Ralf Baumgarten stellt inspirierende Persönlichkeiten und ihre Geschichten bzw. Projekte vor. Er selbst stellt sich immer wieder und regelmäßig eigenen Challenges sportlicher Art oder einfach nur, um den eigenen Horizont zu erweitern, neue Erfahrungen zu sammeln und die wenige Zeit auf Erden nicht zu verschenken. Der Walk-Män-Podcast: Lust auf‘s Leben, runter von der Couch kommen und gesund leben in Bewegung. Zu Podcaster Ralf Baumgarten: Redakteur, Mediengestalter, Herausgeber und Podcaster. Zusätzliche Ausbildungen (u.a.): Triathlon- und Lauf-Trainer, Yoga-Lehrer (200), Waldbademeister, Kommunaler Gesundheitsmoderator u.v.m. Kontakt Ralf Baumgarten:EMail: info@printhouse24.de / walkmaenpodcast@gmail.comWeb: https://mein-blaettche.deWeb: https://walkmaen.de/LinkedIn: https://www.linkedin.com/in/ralf-baumgarten-796287a1/Instagram: https://www.instagram.com/ralf_baumgarten/Sprecherin Einleitung: Christina Schmitt / TRIGA - der VerlagCover (Grundentwurf): Marek Bereta Lizenz Hintergrundmusik: PremiumBeat_license_2912638_3467091_those-mornings(1)Wichtig: Wenn Dir gefällt, was Du hörst, dann teile den Podcast und abonniere ihn beim Audio- oder Video-Streaming-Dienst Deiner Wahl. Toll wäre ein Feedback direkt an mich und (und) eine Bewertung auf dem jeweiligen Streaming-Dienst. Und last not least: Rückwärtshören oder -ansehen auf dem Walk-Män-Kanal macht Sinn - hier gibt es noch sehr viele spannende, unterhaltsame und informative Aufnahmen zu entdecken. Bleib wach, gesund und aufmerksam, Dein Ralf Baumgarten

"Le Classico" de Sébastien Ministru : "Bruges-la-Morte" de Georges Rodenbach. Veuf, Hugues Viane s'est exilé à Bruges et parcourt tous les jours, inconsolé, les venelles de la ville aux mille canaux. Ses marches mélancoliques conduiront l'esseulé à rencontrer, un soir de brume, une femme ressemblant étrangement à celle qu'il a perdue. Merci pour votre écoute Entrez sans Frapper c'est également en direct tous les jours de la semaine de 16h à 17h30 sur www.rtbf.be/lapremiere Retrouvez l'ensemble des épisodes et les émission en version intégrale (avec la musique donc) de Entrez sans Frapper sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/8521 Abonnez-vous également à la partie "Bagarre dans la discothèque" en suivant ce lien: https://audmns.com/HSfAmLDEt si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Vous pourriez également apprécier ces autres podcasts issus de notre large catalogue: Le voyage du Stradivarius Feuermann : https://audmns.com/rxPHqEENoir Jaune Rouge - Belgian Crime Story : https://feeds.audiomeans.fr/feed/6e3f3e0e-6d9e-4da7-99d5-f8c0833912c5.xmlLes Petits Papiers : https://audmns.com/tHQpfAm Des rencontres inspirantes avec des artistes de tous horizons. Galaxie BD: https://audmns.com/nyJXESu Notre podcast hebdomadaire autour du 9ème art.Nom: Van Hamme, Profession: Scénariste : https://audmns.com/ZAoAJZF Notre série à propos du créateur de XII et Thorgal. Franquin par Franquin : https://audmns.com/NjMxxMg Ecoutez la voix du créateur de Gaston (et de tant d'autres...) Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Walther, Sophie www.deutschlandfunk.de, Sonntagsspaziergang

Beers such as Oerbier, Arabier, and Stille Nacht may not be as familiar to today's avid beer consumer, but for decades these unusual strong ales have been staples on the menus and cellars of more adventurous beer bars around the world. De Dolle Brouwers (https://www.oerbier.be) got its start in 1980, among the vanguard in a new wave of Belgian brewers who rejected the consolidation and cynical corner-cutting that had come to define the industry there. Cofounder Kris Herteleer was committed to a more natural approach to brewing, using real malt, whole hops, healthy yeast, spring water, and the highly manual mechanical tools of the decades-old brewhouse they purchased in the village of Esen, just outside of Diksmuide, in West Flanders. Oerbier was, and still is, hard to classify. It limns the space between an overtly acid-forward oud bruin and a strong Belgian dark ale, borrowing from both where and when it needs to. Yet this ambiguity fits Herteleer's approach; De Dolle isn't concerned at all about adherence to styles. Herteleer would much rather get you asking questions than provide you with easy answers. In this episode, recorded at the brewery as we sipped beers from their cellar more than 20 years old, Herteleer discusses: switching from Rodenbach yeast in 2000, and the five-year process of getting Oerbier back to its intended expression the prevalence of coloring and backsweeting in 1970s and '80s Belgian ale balancing acidity and sweetness in higher-gravity beer using a coolship, Baudelot cooler, open fermentors, a Lactobacillus reactor, and French wine barrels to produce complex, flavorful beer that's more than just “sour” using relatively high IBUs to limit Lactobacillus and Pediococcus activity in mixed-culture fermentation avoiding the crutch of spices in Belgian ale barrel-aging in wine barrels rather than spirits barrels, to avoid “dead” barrels And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. RSS Maclin (https://rssmaclin.com) offers audits and repairs for can seamers and can integrity training. We provide solutions for can damage, seam training, and help your facility become self-sufficient without relying on OEMs. Questions about your can line? Call us at (330) 299-8210 or email at service@rssmaclin.com Brewery & Distillery Workshop (https://breweryworkshop.com): If you're a brewery or distillery in planning, or interested in adding a brewery or distillery to your existing craft beverage business, visit breweryworkshop.com now and secure your spot in our upcoming Brewery and Distillery Workshop, this September. Indie Hops (https://indiehops.com/podcast): Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian, and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Craft Spirits & Distilling Podcast (https://spiritsanddistilling.com/podcasts/): If you're a distiller or curious about it, check out the Craft Spirits & Distilling podcast. Click on the link and subscribe from your favorite podcast platform.

In Anzegem, Belgium, about 20 miles southwest of Ghent, Brouwerij 't Verzet (https://brouwerijtverzet.be) is no cover band. Sure, they could make some local waves by brewing up Citra-Mosaic hazy IPAs, but what would that mean to the strong brewing traditions in their corner of Flanders? Rather than play someone else's tunes, could they instead take the familiar, culturally significant notes that everyone around them knows, and play them with a swagger and attitude that helps people see them in a new light? Or, as cofounder Alex Lippens muses, could they drink these innovative hazy IPAs from the United States, learn from them, and inject that knowledge back into classic Belgian styles, to help move those traditions forward? Couldn't they develop their own take on a classic Flemish style such as oud bruin—but instead of making it taste like Rodenbach, make it feel cool and relevant for a younger generation of drinkers? These are among the questions that Lippens asks throughout this episode. While the answers are still in progress—check back with the Verzet team in 40 years, maybe, when their brewing careers are complete—he also touches on: pushing the borders of drinkability and excitement rethinking Michael Jackson's categorization of oud bruin and Flemish red ale brewing with a heavy caramel-malt load and 20 percent unmalted barley using techniques such as cereal mashes and extremely long boils to build flavor and texture blending parts of seven different barrel-aged base beers into Verzet Oud Bruin maintaining and using a wild-caught mixed culture promoting quicker Lactobacillus action by restricting hops and pitching on fully fermented wort building an impression of fruit flavor without using actual fruit blending to a total acidity goal And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. ABS Commercial (https://abs-commercial.com). ABS Commercial are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact them today at sales@abs-commercial.com to discuss your customized brewery needs. Yakima Chief Hops (https://hopandbrewschool.com). The 7th Annual Veterans Blend from Yakima Chief Hops will be available for pre-order June 24th! $3 from every pound sold of Veterans Blend will be donated to this year's non-profit Stop Soldier Suicide. Plan ahead and pre-order on June 24th! Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Craft Spirits & Distilling Podcast (https://spiritsanddistilling.com/podcasts/): If you're a distiller or curious about it, check out the Craft Spirits & Distilling podcast. Click on the link and subscribe from your favorite podcast platform.

Dit keer een heel bijzonder bier: Rodenbach. We proeven 4 jaartallen en vinden er wat van. Dat is een beetje het concept van de podcast natuurlijk. Maar goed, misschien luister je geen podcast en lees je alleen maar beschrijvingen van podcasts om ze later te bundelen tot een bloemlezing.Schuim der Aarde is een podcast van 3 vrienden over bier, waarin het verbazingwekkend weinig over bier gaat. Het is geïnspireerd op onze avonden samen: sterke verhalen, grappen over en met elkaar en natuurlijk lekker eten en drinken. Moeilijk kijken bij lekkere bieren is de spreekwoordelijke rode draad in onze avonturen.We beoordelen bier volgens onze eigen onnodige schaal, ooit rond 2014 vastgesteld: Omfietsbier Ok+ Ok Mwah Wegzetter en... Doorzuiper

Cette semaine, Thierry VANGULICK nous présente des œuvres littéraires qui ont marqué l'histoire de la littérature belge francophone. Aujourd'hui : Bruges la morte de Georges Rodenbach. Merci pour votre écoute Matin Première, c'est également en direct tous les jours de la semaine de 6h à 9h sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Matin Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/60 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Seit dem grandiosen Triumph von Lena Meyer - Landrut beim Eurovision Song Contest im Jahre 2010 wartet Deutschland darauf, wieder einmal den Songwettbewerb zu gewinnen. In den letzten Jahren gab es für unser Land eher schmerzliche Niederlagen: Letzte Plätze, hintere Ränge, Spott aus anderen Ländern. Und trotzdem finden sich jedes Jahr wieder Bewerber für den deutschen Vorentscheid für den ESC. Zu diesen gehören diesmal auch der Dresdner Musiker Thomas Rodenbach und die Kölner Sängerin Nadine Pimanov. Im aktuellen Podcast “Axel Trifft” erzählen die beiden, wie sie zueinander gefunden haben, wie ihr Bewerbertitel “Shine A Light” entstanden ist und welche Hürden man als Bewerber für den deutschen Vorentscheid zum Eurovision Song Contest nehmen muss. Ausserdem verraten die beiden viel zu ihren persönlichen und musikalischen Wurzeln, zu ihren bisherigen Erfolgen in den Charts beziehungsweise bei Castingshows wie “Deutschland sucht den Superstar” und “The Voice Of Germany”. Und natürlich erzählt der Wahldresdner Thomas Rodenbach alles über seine Beweggründe, nach Sachsen zu ziehen und welche Ecken er an der Landeshauptstadt am meisten schätzt.

Walther, Sophiewww.deutschlandfunk.de, Sonntagsspaziergang

Swinkels Family Brewers ha deciso di imprimere un cambio di direzione alla gestione del canale Horeca in Italia: il Gruppo olandese ha scelto, infatti, di istituire una nuova Business Unit interna e di gestire direttamente le relazioni con i distributori italiani per quanto riguarda le birre speciali - La Trappe e la gamma di birre belghe (Cornet, Rodenbach, Palm, Estaminet, Brugge Tripel, Steenbrugge) - e BrewDog, di cui è importatore esclusivo.

Bier & Liefde Podcast nummer 9 Dit maal live vanuit de podcast studio in "Landal Strand Resort Ouddorp Duin" in Ouddorp Waar wij wederom een aantal bieren hebben gedronken. Oldskool Brewery, Brabants Chlorie, Doel-Wit 6.2 %, Palm Breweries, Rodenbach, Red Tripel, 8,2 % Brouwerij Grolsch, Grolsch Finale 2021, Speciaal Donker en Rijk, 10,5 % Brouwer Teo Musso, Baladin XYAUYU Oro 2017 - Barleywine, 14% Maar waar wij ook goede gesprekken probeerde te voeren met Joey ( o.a. van Brabants Chlorie ) en Henry van Loon

durée : 01:26:31 - Les Nuits de France Culture - par : Albane Penaranda - Par Hubert Juin - Avec Bernard Delvaille, Serge Fauchereau - Lectures des textes de Georges Rodenbach par Denis Manuel et Jean-Paul Cisife - Réalisation Anne Lemaître

I dette særafsnit gensmager vi Rodenbach Grand Cru, en Flanders Red Ale, fra det belgiske bryggeri Brouwerij Rodenbach - en øl som særligt Kenneth var MEGET udfordret ved, første gang vi smagte den i afsnit 3! Siden da er mange øl blevet drukket, og særlig Jacob og Kenneth har været på lidt af en rejse i øllets muligheder og begræsninger i løbet af de godt og vel 80 forskellige øl vi har været igennem i tidens løb!Spørgmålet er om det er godt eller skidt?! Og hvor meget har Kenneth og Jacob har rykket sig på rejsen ind i øllets verden?! SKÅL!! Husk at følge os på:InstagramFacebookUntappd

Eine Sportandacht von Dean Grube (SRSempowerment) über schwere Zeiten im Leben und den Beistand Gottes. Dean ist verheiratet, er hat drei erwachsene Kinder und drei Enkelkinder Er wohnt mit seiner Frau in Rodenbach bei Puderbach. Seine Sportarten sind Tennis, Ballsportarten und Radfahren. Das Motiv zur Sportmission lautet: „Jesus ist der Allerbeste.“ Die Sportandacht wird gelesen von Stefan Rapp

Rodenbach. Een naam die wellicht een belletje doet rinkelen maar waar immens veel geschiedenis achter schuil gaat. Napoleon, de Belgische revolutie bier, blinden, Brugge als toeristenstad, Vlaams Nationalisme,... Met al die zaken heeft de famillie Rodenbach iets te maken gehad. Erik Verdonck schreef er een boek over en ik heb het mogen lezen. Mijn gedachten in deze extra aflevering van Geschiedenis van. Voor de geïnteresseerden is er een uitgebreide boekvoorstelling met vriend van de podcast Bert Kruismans in het kasteel van Rumbeke op 27 april. Info en tickets: https://www.eventbrite.be/e/tickets-boekvoorstelling-de-rodenbachs-vechters-en-verzoeners-door-erik-verdonck-517845689397

We sat down with Marc Coesens of Liefmans, Rudi Ghequire of Rodenbach, and Alex Lippens of 't Verzet to discuss Oud Bruin and Flemish Red. The post EP043 | Roundtable Discussion — Everything Oud Bruin, Flanders Red, and Flemish Sours appeared first on Belgian Smaak.

I dette afsnit smager vi på en flanders red ale med navnet Alexander, fra det belgiske bryggeri Rodenbach. En øl der med sin tydelige smag af kirsebær inviterer dig på en tur, i selskab med Klaus Bondam og Pyrus, ind til naboens kirsebærtræ for at plukke friske kirsebær.Spørgsmålet er så om det er godt eller skidt?!Afsnittet er lavet i samarbejde med SKØL ( https://www.instagram.com/skoelbryg )SKÅL!!

Ausserdem: Vorsicht: Jagd in Rodenbach, und: Bauschutt aus Biblis soll nach Bütelborn: dagegen gibts Proteste

Wie Stuttgarter Muslime das Opferfest begehen - Reportage aus einer Moschee / Schenken, schlachten oder schlachten lassen. Kollegengespräch mit Cüneyt Özadali zu den Hintergründen des islamischen Opferfestes / ein Jahr nach der Flut (1): - Die seelischen Folgen werden noch lange anhalten / Ein Jahr nach der Flut (2): - Wie der Wiederaufbau im Eifelort Minden vorankommt / Die Reform weitertragen. Gespräch mit der ZdK-Präsidentin Irme Stetter-Karp zu den Plänen für einen Synodalen Rat / Lebenselixir Wasser - Der syrische Flüchtling Mo wird Bademeister in Tübingen / Einmal zum Dicken Pitter in den Kölner Dom - der 13jährige Julian aus Rodenbach in der Pfalz und sein Faible für Glocken. / Chance für Geduldete / Ein Tag mit Bruder Alois - Der Prior von Taizé will Einheit stiften / Weiniger ist mehr - in Mühlacker entsteht Deutschlands größte Tinyhouse-Siedlung / Paradigmenwechsel in der Migrationspolitik (Kommentar) Nach der Renovierung des Kreuzgangs - Die Trierer Abtei Sankt Matthias erstrahlt in neuem Glanz / Wider die Lebensmittelverschwendung - Die Foodsaver in Montabaur / Offen bleiben bis zuletzt - das Hospiz "Veronika" in Eningen feiert seinen 20. Geburtstag Redaktion: Ulrich Pick

It's not just school and schoolwork that keeps our kids busy!  It's all those little EXTRA activities they must do: soccer, dance, music, karate, lacrosse and the list goes on!  We'll chat about all these little extras while we feature a brewery from Belgium that's been around for about 200 years: Rodenbach.  

Lana Svitankova comes from the capital of Ukraine and started only to her honeymoon with the theme of beer. It was then that she got to know Czech beers and fell in love with the barley juice. Further trips to Belgium and other beer countries followed until she became the first Certified Cicerone in Ukraine to become a beer professional. She now works for founder Vasily Mikulin's Varvar Brewery. There, they even developed their own Ukrainian beer style, Ukrainian Golden Ale, strong, sweet and with a hint of coriander. Lana also translated several classics of craft beer literature into Ukrainian and has already written her own books and articles. In the podcast, we talk about her story and the current situation just days after the Russian invasion of her homeland.

Beer 1: Yuengling, STBC (5:25) StevensonHerring Recap (16:05) Boots Ennis - Fight this weekend (19:25) World Series Quick Pitch (24:10) NFL Week 8 Picks (41:20) NBA Catch & Shoot (52:50) NASCAR Pitstop - Martinsville (55:50) Parlay Beer 2: Rodenbach, Corona (59:10) Jordan Raps for Punishment - Big Poppa (61:30) Escape The Undertaker Netflix Review (67:40) Top 5 Horror/Scary/Halloween Movies (89:00) The Nightmare Before Christmas Review - with guest Mia White

I dette afsnit smager panelet den, i nogens øje, meget kontroversielle Rodenbach Grand Cru - Flanders Red Ale. En øl der VIRKELIG deler vandende hos panelet! Spørgsmålet er så om det er godt eller skidt?

Rudy Ghequire, Brasserie Rodenbach (Roulers) Rodenbach  fait partie des monuments de la brasserie belge. Sur le site de Roulers, en Flandre occidentale, on brasse de la bière depuis 1667. La famille Rodenbach devient propriétaire des lieux en 1821. La bière Rodenbach a donc 200 ans cette année. Cette bière rouge-brun, unique en Flandre, reconnue comme produit régional traditionnel. Elle est produite selon un procédé lui aussi traditionnel et même ancestral, que nous allons découvrir dans cet épisode.

In this episode, we drink Rodenbach Vintage 2012. We talk about Flanderses, fruits, and Bob's Burgers.The Cool Guys in this episode are Chance and Ross.Subscribe to our YouTube Channel!Point your podcatcher to our RSS feed: https://feeds.transistor.fm/3-beers-inSubscribe via iTunes (Give us a review and a rating)Support Us!Join us at patreon.com/3beersinpodcast and get some sweet rewards!twitter.com/3beersinpodcastfacebook.com/3beersinpodcastinstagram.com/3beersinpodcastor email us at 3beersinthepodcast@gmail.com Music for the show:Our intro song is Evil Eye/ The Stranger Rides Tonight by Daddy Long Legs and is used under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. Our credits song is Bottle of Beer by simon_mathewson and is licensed under a Attribution-NonCommercial-ShareAlike License.★ Support this podcast on Patreon ★

I avsnitt 11 så möter vi bartenderproffsen Emil Åreng och Karl-Martin Edin. Tillsammans skapar vi tre fantastiska beertails och både Robert och Micael blir överrumplade. Vi tar reda på om Robert och Emil verkligen får kalla sig författare. Hur mycket sockerlag har egentligen Micael blandat? Har Robert gjort en drinkbok? Vad har Karl-Martin gemensamt med Robert och Micael? Hur gör man egentligen ett sockerlag? Varför kunde inte Robert bli tågstins eller pilot? Har partyisen kommit till Leksand? Vad tycker Emil och Karl-Martin om Roberts lösning i form av en termos? Kan man göra öldrinkar på trappistöl? Hur blandar man en Speedway to heaven? Saknar man självrespekt om man inte har punsch i skåpet? En whisky sour som heter Brett Hull? Det blev ett minst sagt rörigt men otroligt roligt avsnitt! Drink nr 1: Toppa med 7-10 cl Rodenbach eller Oppigårds APA Skaka hårt med is och sila upp i ett avec-glas Skaka med is och sila upp i lämpligt glas. Drink nr 2: 3cl Sockerlag med stout och socker 5 cl Whisky 1 helt ägg Skaka hårt med is och sila upp i ett avec-glas Drink nr 3: 5 cl Cognac 2 cl citron 3 cl sockerlag där vätskan utgjordes av rököl Skaka med is och sila upp i lämpligt glas.

This week we blasted out a crazy week of NFL news from an outdoor location, where football should be played and football podcasts should be recorded! This was a fun show! We break down the 2021 NFL draft, Aaron Rodgers at full whiny baby man mode, we discussed the Top 10 Offensive Lines of 2020, Alejandro Villanueva off to Baltimore from Steelers, Ja’Wuan James injury and lost pay come as a shock to other NFL players, and the union is behind it, the Eagles are ready for Jalen Hurts to take over, and former Giants player Clyde "Peter" Hall arrested with 7 kilos of cocaine. We give a huge shoutout to Dion Dawkins for his awesome work! We tasted and reviewed Jack Daniels Single Barrel Rye and Rodenbach Classic Belgian Sour Ale. Frane concocted the shot of the week.Follow us at @GoalThirst on Twitter and @thirstand on Instagram. You can listen and subscribe at thirstandgoal.buzzsprout.com. Please also check us out on Pandora and Amazon Music! To send us a question or comment, email: podcastthirstandgoal@gmail.com. Leave us a voicemail at (818) 350-2680 (Be aware: we may play it on the air). 

Un poème ou un extrait de livre : une lecture par jour

Um episódio sobre a fantástica (nem tanto) história de como uma visita frustrada a Rodenbach acabou com a sua administrativa sem cervejas no mostruário. Com a parceria da Cerveja da Casa, da Hops Company e da Levteck , vamos usar uma cerveja como saco de pancadas, conversar sobre agiotagem de cerveja e ver o desespero do Estevão … Continue lendo "#89 – Brassando com Estilo: Flanders Red Ale" The post #89 – Brassando com Estilo: Flanders Red Ale appeared first on Brassagem Forte.

Located in the West Flanders city of Roeselare, Rodenbach has been making dark ales for 200 years in a brewery that inspires the reverence of an old church. The brewery’s history, their process, and the beer’s quality make Grand Cru one of the most important beers in Belgium.

In this episode we review the BIB from Old Bardstown from the Willet's distillery in Kentucky and a Flanders Red Ale from Rodenbach. Rodenbach is a brewery in Roeselare, Belgium. We also chat about a special evening we had over zoom with co-workers from Keller Williams real estate company and also bad news for the restaurant industry, again.

In this week's episode the fellas try to charm some snakes with their dulcet tones with Cobra Beer and their Cobra Premium in the Pursuit of Hoppiness. In the Hop Topic, we discuss AB InBev's new scholarship program for students in STEM.Be sure to follow Cobra Beer

Scab-a-de-doo-ba-ba Revolution Brewing Sanctuary 13 da-ba-dee-doo-skt-skt Lakefront Brewery Beer Line Barley Wine duh-doo-bum-bum-bum-jibbidy-bap Planters collab with Natural Light doobie-biddy-doo Wolverine boots collab with Pappy Van Winkle zabba-dee-doo Rodenbach bap-bapbadap-bapdadap Spencer Brewery Trappist beer dabba-dee-doo-ziggidy-zop... go vote, don't do heroin. Head to our Patreon for weekly exclusive content! Patreon.com/DontDrinkBeer DontDrinkBeer.com Instagram.com/DontDrinkBeers Instagram.com/MaltCoutureDDB Twitter.com/DontDrinkBeer DDBquestions@gmail.com

durée : 00:31:59 - Les Nuits de France Culture - par : Philippe Garbit, Albane Penaranda, Mathilde Wagman - En 1982, France Culture proposait une adaptation du roman de Georges Rodenbach (1855-1898), par Pierre Lartigue, "Bruges La Morte" interprété par Niels Arestrup et Maud Rayer dans une réalisation de Marie-France Nussbaum. - réalisation : Virginie Mourthé

In episode 175, Tony & Eddie review two new beers, they talk about a movie/recent episode that they lost due to tech issues, and of course some video games along the way. The movie talk is a bit of a postmortem here so you'll get the gist. Eddie also makes a statement in this episode about the recent NFL's response to kneeling protests. As Cinemantics has typically avoided these topics, we know it's not the content you'd typically come for but Tony & Eddie think it's incredibly important to no longer stay silent and we hope people are open to listen. We'd ask that all listeners do just that - listen. Reflect. Review your own thoughts and feelings on these issues. The beer choices we're far lighter than the previous topic, however. Eddie sampled a new floral sour from a Dogfish Head + Rodenbach collaboration and Tony had a Stone salt and lime lager. If you're into fresh, light flavors - these may be just right for you.

Entering our last week in Belgium and we're checking out the "original" sour ale. Style : Flemish Red Ale - ABV : 6% - Price : $4.50(USD) for 11.2oz and $3.35(CAD) for 333mL

Hessens Next Topwitz

This week we hear from Bentspoke's Richard Watkins and it's all about delicious barrel aged Flanders Reds. Beer is in a really interesting place right now. If you look at the early generation of craft brewers, many were inspired by travels through Europe, especially Belgium. Later, it was hop forward beers that inspired brewers and beer drinkers alike. Hop forward gradually morphed into hop driven beers and we saw an IBU arms race. More recently hops have meant haze and we have seen a race to be the cloudiest most fruit punchy beers on the market. Another notable trend has been the rise of what are termed sour beers, which has also seen a race to be the most mouth puckering, or wildest combination of flavours. It's all good fun and great for headlines and for attention, and also interest in the sector. But, at risk of prematurely earning an ‘ok boomer' from you, I was a beer drinker whose palate was shaped by the classic beers of Belgium and whose touchstones in sour beers were beers such as Rodenbach and Orval. To me, these beers are still amongst the greats, that show how good beer can be. If you haven't already, seek out some Flemm. It is sublime. Also, have a listen, or a relisten, to our conversation with Rodenbach's Rudi Ghequire from last year. It was a another very insightful delving into the world of Belgian beers. Our partners Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt are dedicated to providing the finest brewing ingredients to help brewers create the foundations of a truly excellent beer. Your premium brewing partner and proud sponsors of Brews News. and this is Brews News Week. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

This week we hear from Bentspoke's Richard Watkins and it's all about delicious barrel aged Flanders Reds. Beer is in a really interesting place right now. If you look at the early generation of craft brewers, many were inspired by travels through Europe, especially Belgium. Later, it was hop forward beers that inspired brewers and beer drinkers alike. Hop forward gradually morphed into hop driven beers and we saw an IBU arms race. More recently hops have meant haze and we have seen a race to be the cloudiest most fruit punchy beers on the market. Another notable trend has been the rise of what are termed sour beers, which has also seen a race to be the most mouth puckering, or wildest combination of flavours. It’s all good fun and great for headlines and for attention, and also interest in the sector. But, at risk of prematurely earning an ‘ok boomer’ from you, I was a beer drinker whose palate was shaped by the classic beers of Belgium and whose touchstones in sour beers were beers such as Rodenbach and Orval. To me, these beers are still amongst the greats, that show how good beer can be. If you haven’t already, seek out some Flemm. It is sublime. Also, have a listen, or a relisten, to our conversation with Rodenbach’s Rudi Ghequire from last year. It was a another very insightful delving into the world of Belgian beers. Our partners Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt are dedicated to providing the finest brewing ingredients to help brewers create the foundations of a truly excellent beer. Your premium brewing partner and proud sponsors of Brews News. and this is Brews News Week. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

Der Ausstieg aus der Software-Branche fiel Matthias Thieme nicht schwer, schließlich hatte er seine Liebe zum außergewöhnlichen Gerstensaft entdeckt. Also kehrte er Bill Gates den Rücken und öffnete den Bierladen seiner Träume einfach selbst, das Biervana im Münchner Stadtteil Schwabing. Dort bietet er mit seiner Mannschaft aus Studierenden des Brauwesens über 600 verschiedene Biere aus aller Herren Länder an. Nicht selten begibt er sich selbst auf bierige Exkursion, um sich und seinen Kunden die neuesten Bierspezialitäten oder ganz seltene Schlucke zu sichern, die einfach nur persönlich zu ergattern sind. Anders gesagt: Hier sind Sie immer richtig, wenn es um die richtige Bierauswahl für den kommenden Abend geht...

The Beer and Booze Broz sit-down with a couple of legendary brewers from both sides of the pond; Dogfish Head founder Sam Caliagone and Rodenbach of Belgium Master Brewer Rudi Ghequire. They recently announced the release of their highly-anticipated collaborative project called Vibrant P’Ocean, a 4.7% ABV blended sour ale. ​

In deze aflevering proeven we de Crand Cru van brouwerij Rodenbach.

The brewers of Rodenbach and Dogfish Head talk about their new collaboration beer Vibrant P'Ocean, the terroir of beer, and how to approach brewing up something new that doesn't compete with existing beers.

Hi diddly ho neighbour. We get to drink some delicious Flanders style beers from Rodenbach, Mills Brewing and Russian River. Sour level 11/10

L’Âge de Bière est fière de vous présenter cet épisode où nous recevons M. Rudi Guequire, maître-brasseur de chez Rodenbach. Pour l’occasion, nous dégusterons trois de leurs produits (donc pas L'article Hors-Série #2: La brasserie Belge Rodenbach! est apparu en premier sur RadioH2O.

durée : 00:32:03 - Les Nuits de France Culture - En 1982, France Culture proposait une adaptation du roman de Georges Rodenbach (1855-1898), par Pierre Lartigue, "Bruges La Morte" interprété par Niels Arestrup et Maud Rayer dans une réalisation de Marie-France Nussbaum.

The Bucket List: Beer1000 Adventures, Pubs, Breweries, FestivalsBy Justin Kennedy Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Justin Kennedy: I'm Justin Kennedy, and my latest book is The Bucket List Beer.Suzy Chase: Whether you're planning a pub crawl, a weekend in the country or a long vacation, this book is chock-full of ideas for exploring the world's best beer destinations. I have to call attention to how comprehensive this book is. Over 400 pages, it's so heavy.Suzy Chase: You list 1,000 of the best beer experiences around the world, so what's your background in beer and where did you begin to dig into this beer exploration?Justin Kennedy: My background in beer probably predates my college days, unfortunately, but, in college, I really started getting interested in beer and maybe beyond your usual sneaking your dad's six packs or whatever, but I started really getting into beer when I went to grad school in Cleveland, Ohio, and there was a bar around the corner called Le Cave De Vin which... it's a weird little bar that opened... I think it's... It opened at eight o'clock and stayed open until about 4:00 in the morning, and there was this subterranean space that had all these crazy nooks and crannies, and there was vintage beer and fresh beer from local breweries, and I was just amazed by all the different stuff that was going on.Justin Kennedy: After that, I moved to Washington, D.C., and it's another great beer-drinking town with a lot of great bars, at the time, not a lot of breweries, but it was a good place to get into beer, and I started writing about beer when I was living there, freelancing for the Washington City Paper, which is an all-weekly that came out, a free little paper, and I was covering beer for that, and then I moved to New York about a decade ago, and I enrolled at... in the NYU food studies program and, from there, I started traveling a lot and writing more and more about beer as a real thing, so that's my background in beer exploration.Suzy Chase: You mentioned vintage beer. What's that?Justin Kennedy: Vintage beer is beer that's aged somewhat. It can be aged for a few months. It could be aged years. It could even be aged decades. Typically, it's aged in a bottle. It's aged on purpose most of the time, but sometimes there's vintage beer that's discovered in the back of someone's closet or something like that, and then not all beer is meant to... I would say 99.9% of beer is meant to be consumed fresh, but vintage beer is beer that has some kind of characteristic, either high alcohol or high acidity or something like that that can preserve it for a long period of time.Suzy Chase: I've never heard of that, so talk about the numbers of breweries in the United States now.Justin Kennedy: The early 1900s, there were about 2,000 breweries in the US, and that number slowly declined up until Prohibition and, for 13 years, we had no breweries at all, and then, after Prohibition, people started making beer again, but there were only about 700 breweries, and then, from post-Prohibition up until 1979, it slowly declined until the number dropped to 89 in 1979, so there were fewer than 90 breweries in the entire country, and then, in 1979, Jimmy Carter repealed the ban on homebrewing, and that got a lot of people interested in making beer themselves, which then meant they were taking their hobbies and making them a profession, so, between 1979 and then the mid-'90s, it got up to about 1,500 breweries. From the mid-'90s until now, it's more than tripled, and the number today is 7,000 breweries.Suzy Chase: In terms of styles, let's say German-style beer, can you get that in the Midwest? Can you get that everywhere?Justin Kennedy: You can get pretty much any style of beer anywhere. A good example of a German-style brewery in the Midwest is a very called Urban Chestnut, which is in St. Louis, and they make some of the best German-style lagers in the country, and it's the type of beer I would put up against any actual German beer. It's really that good.Suzy Chase: I love that in each description you state why this pick is important. Why did you include that?Justin Kennedy: I think we wanted to highlight why each entry was in here in the first place. It's a thousand small entries. They're short descriptions, but we really wanted to highlight why this place is better than the other places in its region.Suzy Chase: Let's go over some terminology. What's the difference between microbrewery, craft brewery, and a brewpub?Justin Kennedy: This is a little bit of a gray area, but most of those terms are defined by the Brewers Association, which is the craft brewers sponsor agency or whatever you want to call it, so, a microbrewery... It's all based on production numbers. A microbrewery makes a certain number of beers. I think it's 100,000 barrels or less, something like that. A craft brewery is defined as an independent brewery that doesn't have much outside investment, so a good example for a brewery that used to be a craft brewery and is not anymore is something like Goose Island, which got acquired by Anheuser-Busch a few years ago, and then brewpub is, strictly speaking, a brewery that's on-premise at a restaurant, so it serves food and it makes beer under the same roof.Suzy Chase: When beers like Goose Island get acquired, does the quality go down?Justin Kennedy: That's a really good question. In some ways, the quality is improved because it's more consistent, but a lot of the character is washed away from that, so it's hard to say. I think the reputation definitely is somewhat lowered, but it's a tough call, and there's been a lot of these acquisitions over the last few years mainly by Anheuser-Busch, but also by some other companies. MillerCoors has a couple.Suzy Chase: Can or bottle?Justin Kennedy: For me, a majority of beers I like in a can, but a few beers I just can't drink from a can like traditional Belgian ale. Saisons, Trippels, things like that I think have to be in a bottle.Suzy Chase: Same here. I feel like the can is colder.Justin Kennedy: Yeah, that's one thing. It does get colder. It feels colder. It feels better in your hand. It's easier to recycle. It's lighter. I do a lot of bikepacking and camping, and it's easier to transport that stuff than bottles.Suzy Chase: Yeah, I love Saison Dupont, and I would never think of drinking that in a can.Justin Kennedy: Same. A lot of those beers have... They've tried to put them into cans, and even like Rodenbach is now available in cans, and I just think it's not the same.Suzy Chase: I wanted to chat about a couple of spots in this book. First is McSorley's, the oldest Irish tavern in New York City. They have two beers on tap, dark and light, and it was a men's-only establishment up until 1970 when Barbara Shaum, owner of a leather goods store right down the street, sauntered in for the first time. Talk a little bit about McSorley's.Justin Kennedy: Yeah, it's this traditional Irish tavern along East-7th Street between 2nd Avenue and 3rd Avenue, and it's just a storied place that's... It's weathered. It really looks haggard, but it's also like one of the coolest places to drink. Instead of a single beer, you're served two mugs, two eight-ounce mugs, which I think is really a cool, quirky little thing. There's a great cheese and onions plate that they serve. That's strange, but also just fits in perfectly, and it's like this touristy spot, but also has some real history to it. It was one of my favorite places and the first... one of the first places I drank when I moved to New York 10 years ago.Suzy Chase: It's funny, because I moved to New York in '96 to do cookbook publicity, and I was looking around for an apartment, and my real estate agent showed us apartments, and then he said, "We have to go to McSorley's," and I was like, "What?" It was awesome.Justin Kennedy: Everybody loves it. It's one of those places that brings everyone together. It's not just a certain type of clientele. Everybody goes to McSorley's, and it's awesome.Suzy Chase: You also include the Blind Tiger Ale House, one of New York's first craft pubs, which was on Hudson and West-10th for years and years, and now it's on Bleecker. The space to me doesn't feel right because, over on West-10th, there's a Starbucks where the old Blind Tiger used to be, but the new place just doesn't feel right to me.Justin Kennedy: I'm sorry to hear that. When I moved to New York, the Tiger had already moved, so I had never been to the original spot. The new spot, it's just consistently a great place to drink. They always have some of the newest beers that are available in town, and they also have this deep cellar of vintage beers and other special kegs that they put on pretty much every week, so, every time you go in there, you're bound to find something new and also something really special, and I think it's evidenced by their regulars. They have a huge regular crowd there, and it's a gathering place for a certain beer geek of a certain age in New York City.Suzy Chase: My husband and all of his squash friends that play squash go there.Justin Kennedy: That's great. To me, the Tiger is one of those places where everybody goes. I started going there because I was going to NYU and it was right down the street, and we would gather there and it was just... It's an awesome place to drink.Suzy Chase: Now to Fraunces Tavern, way downtown in New York City, can you share the George Washington story?Justin Kennedy: Sure, so Fraunces Tavern is way down the tip of southern Manhattan. It's one of the oldest buildings in the city, and it was a tavern and a... It's like a restaurant-and-inn type of place, and, as the story goes, I think it was in 1783, George Washington was hosting a dinner for his officers of the Continental Army, and they were having what was called a turtle feast, so it was a dinner that was based around lots of turtle dishes, and it's a legendary spot, and it's where he said farewell to his officers of the Continental Army, and so now it has this. It has a museum. It has a Tavern, and there's even a brewery that's associated with it called the Porterhouse Brewing Company, which is, oddly enough, actually based in Ireland, but it's their outpost, their American outpost for their beer now.Suzy Chase: I didn't know that.Justin Kennedy: Yeah, it's a very strange setup.Suzy Chase: Yeah, I'm part of the Daughters of the American Revolution, and we used to have our DAR meetings down there, and I would always...Justin Kennedy: Cool.Suzy Chase: ... sit and think, "Did George Washington sit here and drink or did he sit over here and drink?"Justin Kennedy: I mean, it's a great place to drink, too, because it has a huge whiskey selection. It's on the Whiskey Trail. It's a really cool bar, but the Brewery Association is... It's a little bit of a head-scratcher, but I think it's an ownership thing.Suzy Chase: Lots of good beers coming out of the Midwest. Talk about Boulevard beer in Kansas City, my favorite.Justin Kennedy: All right, so Boulevard is one of the original Midwestern craft breweries. It was founded in the late '80s, and it makes some of the most totally reliable, what I call crushable beer, so beers that are easy to drink, but they also have this line of really interesting barrel-aged beers like Tank 7 Saison, which is one of my favorites, and the brewery is actually... Speaking of acquisitions, it was actually sold to Duvel Moortgat, which is a Belgian company, a few years ago and is now part of this umbrella company that includes Ommegang here in New York up in the Finger Lakes and also Firestone Walker in California.Suzy Chase: I know. I'm kind of bummed that they got acquired, but good for them.Justin Kennedy: To me, that's one example of a brewery that has... The quality has not gone downhill since acquisition. They've continued to do the same cool stuff.Suzy Chase: Prairie Artisan Ales is out of Tulsa. I love them, too. Describe the crazy Bomb! Imperial stout.Justin Kennedy: Bomb! is... It started off as a specialty release, and now I think it's year-round, but it's this huge Imperial stout. I think it's about 12 or 14% alcohol. It has all kinds of ingredients added to it, spices, cinnamon, I think even chili peppers, and it's just this big, thick, viscous beer, and they have a few different iterations that are sold throughout the year, including Christmas Bomb!, which is one of my favorites, and it comes into this short little stubby bottle, and it has a really funny artwork on it.Suzy Chase: See, my problem with the 12 or 13% alcohol is you can't drink that many.Justin Kennedy: Now, it's a sipping beer, so, I think, a few ounces, even a small bottle like that, you're supposed to share with friends.Suzy Chase: Oh, no one told me that. That's good to know. Oregon seems like a good beer-drinking state. Talk about them, how do you pronounce it, LABrewatory...Justin Kennedy: LABrewatory I think is how you say it.Suzy Chase: ... in Portland.Justin Kennedy: Yeah, so LABrewatory is a nanobrewery, which is they're making beer on a keg-by-keg basis, so it's really small production, and they're also known for never making the same beer twice, so each batch is different. It's maybe not necessarily a new beer, but it's... It has a different hop and a different yeast strain or something like that, but it's a small brewpub in Portland, and, you're right, Oregon is by far one of the best states, if not the best, beer-drinking states in the country right now and has been for a long time.Suzy Chase: Now to outside of the United States, describe the fermented maize beverage, how it's made and where you drink it.Justin Kennedy: All right, so I think you're referring to chicha, which is fermented blue maize that's a specialty of Peru and a couple of other parts of South America, and, traditionally, it's chewed by humans. The maize is chewed and then spit into these communal vats like little balls, and it's said that an enzyme that's in human saliva is what activates the maize and makes it... convert it to fermentable sugars, so it's not really a commercially available thing, but what you can do is, if you're visiting especially like a touristy area like Machu Picchu, there's these houses that have red flags or flowers lining the area outside, and, typically, these are what are known as chicha bars, but they're not really open to the public, so you'll probably need a local guide to help you get in. It's like going into someone's house and drinking what they've made, the home brew that they've made straight from their tanks, and, what I've been told, it doesn't really taste like beer at all. It's more like a cold corn soup.Suzy Chase: No, thanks. No. No. No.Justin Kennedy: Yeah, it's a little strange.Suzy Chase: That's gross. Is that the grossest beer you know of in the book?Justin Kennedy: That's probably the gross beer right now I feel.Suzy Chase: The Middle East section really piqued my interest. You call the Birzeit Brewery, or Shepherds Brewery, which is north of Ramallah, Palestine, one of the Middle East's most exciting breweries. How come?Justin Kennedy: I think, there's not a lot of breweries in the Middle East in general, and this is one that's really doing modern craft beers there. They have modern technology. They're making pilsners, lagers and other things, but they're also doing beers like stout with coffee, and they do a Christmas ale that's infused with cinnamon, so they're really doing what I think of as more modern styles rather than just your traditional pale ale and blonde ale and all that stuff, and they also do what's become this kind of big beer festival. It's a two-day fest, which is one of the only beer festivals that I know of in the Middle East.Suzy Chase: The term African Guinness caught my eye. What's that?Justin Kennedy: It's very different than the Guinness that we know from our local Irish pub. It's really boozy. It's about twice the alcohol content of regular Guinness, and it's also made with sorghum and corn, so it has this bitterness, but also has a real smooth mouth feel, so it's like high ABV stout, and it's not nitrogenated like the Guinness that we have here as. It's like a totally different beverage, but it was originally brewed to be exported to these countries, to Africa and also to some parts of the Caribbean here, and it's just this big, boozy stout that you wouldn't think of as being very thirst-quenching in these hot regions, but that's why the... The exporting is why it was originally sent there.Suzy Chase: Over in Tokyo, they have karaoke haunts and record bars. Describe those.Justin Kennedy: Record bar is like stepping into someone's house. There's typically only one or two people that work there, and it's your bartender who's also your DJ, and they spin records, the actual vinyl, and they can get really niched. I mean, some of them are jazz and blues bars, but others only play hiphop from 1986 to 1989 or something like that, and then there's others that focus on a certain subgenre of heavy metal or something, so there are all these kind of really niched places, and they typically serve one or two beers, and it's really about the experience. With the cover charge, it's a small operation, and you're supporting one or two people. It's a really cool, unique experience, and then karaoke bars are the opposite of that. They are these big, massive halls where you get pitchers of cheap, cheap rice lager and just drink all night long and sing, and they're just a lot of fun.Suzy Chase: You include a North Korean microbrewery, one of the last frontiers of the craft brewery world. Talk a little bit about this.Justin Kennedy: There's a lot of beer that's made in North Korea, but most of it is not the type of... it's mass produced adjunct lagers, but there are... This is one of the things. I haven't been there myself, but I had one of my freelancers that worked on this, and he said there's a hotel, a few hotels that have brewpubs on premise, and it's like McSorley's in some way. Your choices are either yellow beer or black beer, and that's all you're given, but it is fresh beer and it's made right there on premise. I would say, compared to... especially compared to South Korea, there's no real comparison, but there is a small microbrewery scene in North Korea itself.Suzy Chase: Now, I want to hear some of your personal opinions. What do you look for when you hit the pub?Justin Kennedy: I like places that have a tightly curated selection of beer. I don't like walking in and seeing a hundred different choices because, if you see that, you know that most of the beer or maybe half of it is probably not going to be very fresh. I like a place that is doing a lot of the picking for me ahead of time.Justin Kennedy: I also like places that are more fun. I don't like a lot of pretension when it comes to beer. I like places that you can go and hang out and actually talk to your... the people that you're there with, have a conversation that's not overly loud, not overly crowded. I'm a dad. Lately, I've been hanging out at a lot of places with other families, other dads, so it's really changed for me over the last few years, but that's what I'm looking for when I go to a pub these days.Suzy Chase: What's your favorite bar in the book?Justin Kennedy: Let's see, my favorite bar in the book is probably a bar called Novare Res up in Portland, Maine. It's a geeky beer bar that's off this little alleyway. It's hard to find. It's in downtown Portland, but it's not something you would just stumble upon. You have to go down an alley and then you come upon it after you make another turn, so it's... but it's this cozy little space, and they always have local beer from Portland, but also some really cool imported beers. They have another vintage list with just some really bottles that you're probably not going to find anywhere else. That's probably my favorite bar in the book.Suzy Chase: What's the quirkiest bar in the book?Justin Kennedy: I think the quirkiest bar in the book is... It's really hard to pronounce. It's in Belgium. It's called In de Verzekering Tegen de Grote Dorst, so it translates to-Suzy Chase: Close enough haha.Justin Kennedy: It translates to in the insurgence against great thirst, so it's a bar in Belgium. It's only open on Sunday mornings and then on certain church holidays. It's associated with the church. It was built in the mid-1800s and it's been operational ever since, but it specializes in something called lambic, which is traditional to the region. It's this spontaneous fermented beer, meaning, there's no yeast that's added. It's just whatever is in the air is inoculating the beer and creating the beer, so they specialize in that. There was a woman that owned it for 50 years, but she tried to retire in the '90s and sell it off. Two brothers took it over, and today it's run by them, but it's just this quirky little, weird place. It's only open for a few hours every week, and I think people go there after church and drink lambic and hang out on the town square. It's really cool.Suzy Chase: The sober curious trend is so big right now. Are there any nonalcoholic beers that you like?Justin Kennedy: Yeah, so, earlier this week, I actually had the first ones I've had of the new wave, and it was from a brewery in Connecticut called Athletic Brewing, and I've got to say the beer was pretty good. It wasn't great. It had a tea-like quality. Some of it did, but they had a coffee stout that was really good, and it's completely nonalcoholic. I think it's interesting. I don't think it's something that I'm personally going to pursue, but I think it's also part of this trend of wellness and looking more towards low calorie, low ABV, low carb "beer."Suzy Chase: Now to my segment called My Favorite Cookbook. What is your favorite all-time cookbook and why?Justin Kennedy: This was a hard question for me, so I have hundreds of cookbooks in my house, and I love a lot of them, but I think, my favorite cookbook, it's a book called Honey from a Weed by Patience Gray. Do you know her?Suzy Chase: No. What is that?Justin Kennedy: Okay, so it's this strange little book. It came out in the '80s, and Patience Gray was this kind of an English food writer who ended up marrying later in her life a Belgian sculptor, and they lived all over the Mediterranean part of Europe, so they were in Provence, they're in Italy, they were in Catalonia for a while. They were on a couple of Greek islands, and then they finally settled into this abandoned farmhouse in Apulia in Southern Italy. They spent the rest of their years there, and she started working on the book I believe soon after they moved there in the '70s, and it's like a document of every place they lived and recipes that she'd gathered, and it's also like very of-the-moment at this point because it's about foraging and wild edibles and stuff like that.Justin Kennedy: It's just a very strange, esoteric book. There's no photographs in it. It's all just drawings that she did of plants and fish and other animals. It's more of a document than anything else. I keep a copy on my bedside table and just flip through it a couple of times a week. It's so interesting.Suzy Chase: I love that. That's so cool.Justin Kennedy: You got to get a copy. It's really cool.Suzy Chase: Where can we find you on the web and social media?Justin Kennedy: I'm on Instagram, @justinxkennedy, and you can find my website. It's www.justin-kennedy.com.Suzy Chase: Thanks, Justin, for chatting with me on Cookery by the Book podcast.Justin Kennedy: Thanks for having me.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

If you've been following us over the years, you'll know that one great beer region we haven't dabbled in to date is Europe. But for this episode, Europe came to us. Founded in 1821, you can't get much more OG than Belgium's Rodenbach, and their Master Brewer Rudi Ghequire was in Quebec to celebrate the launch of three of their beers into our market. We were lucky enough to not only sit at his table at a Brew Master's Brunch in downtown Montreal, but we also were honoured to sit down with Rudi at Station Ho.st for a full length, in-depth podcast with one of the greatest beer minds in Europe. Enjoy!   Beers Reviewed: Rodenbach Classic; Rodenbach Grand Cru; Rodenbach Vintage 2016 (Foeder No. 201).   This episode is brought to you by High Season Co. - @highseasonco // highseasonco.com   Theme tune: Cee - BrewHeads // bit.ly/CeeBrewHeads   Subscribe to the podcast on YouTube! // bit.ly/BAOSYouTube

Our coverage of BrewCon19 was made possible by Bintani, who are not only providing brewers with the finest ingredients, they gave us the opportunity to bring you the finest guests live. This week, Rodenbach's Rudi Ghequire. His BrewCon bio reads thus. "Born in the shadow of the historic Rodenbach Brewery in Belgium, Rudi Ghequire has spent the last 37 years advancing the legacy of the region's distinctive sour beer, brewing with a combination of old-world and new-world technologies. Rodenbach has long been the darling of beer enthusiasts with Rudi at the helm as the modern day father of sour beer." He was promoted to Brewmaster in 1994 the post he holds today 25 years later. A lover of tradition but never its slave and a passionate advocate for good beer. We hope you enjoy this conversation with Rudi Ghequire. BrewCon 2020 will take place on September 21 and 22 next year. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts

Our coverage of BrewCon19 was made possible by Bintani, who are not only providing brewers with the finest ingredients, they gave us the opportunity to bring you the finest guests live. This week, Rodenbach’s Rudi Ghequire. His BrewCon bio reads thus. "Born in the shadow of the historic Rodenbach Brewery in Belgium, Rudi Ghequire has spent the last 37 years advancing the legacy of the region’s distinctive sour beer, brewing with a combination of old-world and new-world technologies. Rodenbach has long been the darling of beer enthusiasts with Rudi at the helm as the modern day father of sour beer." He was promoted to Brewmaster in 1994 the post he holds today 25 years later. A lover of tradition but never its slave and a passionate advocate for good beer. We hope you enjoy this conversation with Rudi Ghequire. BrewCon 2020 will take place on September 21 and 22 next year. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts

For our 13th episode I chat to Rudi Ghequire, Brewmaster of Belgiums iconic Rodenbach brewery. He takes us through not only the Rodenbach story but how this brewery from Roeselare, came to define one of Belgium's most iconic styles. For all the latest craft beer, head to the Beer Cartel Website: http://bit.ly/beercartelbeers

We are always getting to try new brews from our friends at Lagunitas, and this week we get some brewery talking along with the sampling! Our friends Danielle Auslander and Ben Mack join us at the bar to reveal the newest treats from Petaluma and give us the skinny on cans! And the beers are amazing: Phase Change Seasonally Unexpected Wet-Hopped Juicy Ale and Little Sumpin’ Hazy! An old friend of the show is in the news this week, as Vinepair (thanks Steve!) is chatting with Rodenbach brewing legend (and our guest at the bar back in Eps 101 and 128 from 2015) Rudi Ghequire! Then it’s time for the numbers with The Motley Fool asking can Anheuser-Busch InBev show craft beer the way back to growth? Next The Hawk reports that  craft brewers attempting to win over lager drinkers in South Africa, followed by Food & Wine’s reporter who got a beer spa treatment that was transcendent. We close up this week with Uproxx profiling ‘beer influencers’ who are actually worth following on Instagram! For last week’s #caskquiz we wanted to know what you think about a German brewer building a massive brewery in the US? Crazy? Or crazy like a fox? This week we want to know whom do you follow on social media that everyone else should be? And on which social media platform? We so love hearing from you! Please send in feedback and beer suggestions by calling us at (919) 502-0280, Tweeting us, following our Instagram or friending us on Untappd, posting on and liking our Facebook page, or emailing us! And please rate & review us in iTunes or Stitcher if you haven’t done so!  

Happy Monday, everyone! This week, Ryan and Alex are trying Rodenbach Grand Cru by Brouwerij Rodenbach. In 1821, the four Rodenbach brothers (Pedro, Alexander, Ferdinand and Constantijn) invested in a small brewery in Roeselare, in the West Flanders province of Belgium. The brothers agreed to a partnership for fifteen years. At the end of this period, Pedro and his wife, Regina Wauters, bought the brewery from the others and Regina ran the business while Pedro served in the military. Their son Edward later took over the brewery (1864), and it was during his directorship that the brewery saw great growth. Edward's son, Eugene, took over in 1878 and, in preparation for this position, travelled to England where he learned how to ripen beer in oak barrels and then mix old and young beers. It was this that became the method of producing beer that Rodenbach became famous for. As Eugene produced no male offspring, a public limited liability corporation was created and most shares remained in the hands of descendants of the Rodenbachs until 1998 when the brewery was sold to Palm Brewery. Matured in oak foeders, Rodenbach Grand Cru is complex with a fruity, tart taste. This week on FDB - we learn of one man’s technique in stealing a chainsaw, fan over the smallest Battle of the Bands winner, discuss how badly we’d really want the internet, and more! Now please kick back, and enjoy another sit down with Friends Drink Beer. To support Brouwerij Rodenbach and find out more about their beers, visit: Website: cheers.rodenbach.be Instagram: @rodenbachbeer Facebook: rodenbachbeer BEER EVENT OF THE WEEK EVENT: Smog City Anniversary Party WHERE: Smog City Brewing in Torrance, CA WHEN: April 20th, 2019 WHAT: Join them for another epic anniversary party, complete with over 25 exceptional and limited beers on tap, as well as VIP tickets and VIP tours of the facility. Those VIP tickets include early entrance to the brewery and early access to their extra limited beers, beer cocktails, beer garden, game play and some quality one on one time with the owners, Laurie and Porter. This also includes 5 tasters, 2 full pours and 1 bottle each of the two anniversary beers they’re releasing this year; a farmhouse ale brewed with Riesling Juice and a sticky, dank IPA called the 4.20 Juice Juice. They’ve also been hoarding kegs of super limited cellar beers for events just like this! Rest assured, this year, they’re bringing out the big guns! You can check out more about it at smogcitybrewing.com Have a question for Ryan & Alex? Submit it today at www.friendsdrinkbeer.com, and we will answer it on the next episode! Lastly if you like the show, donate to us and show your support: www.patreon.com/friendsdrinkbeer CREDITS Alex Hobbs - Executive Producer Ryan Roope - Executive Producer Episode Written By - Jared Brody & Alexis Ashjian

Just before Chip’s beach vacation the coast comes to us as we talk with Roger Harris and Billy Smith from the new Crystal Coast Brewing Company!  They tell us how they got started in the Atlantic Beach/Morehead City area and bring us plenty to try including Kill Devil Belgian Golden Ale, Helles, Cirrus IPA, Crystal Coast IPA, Fly the Salty Wind Black Gose, and Black Pelican Maple Porter.   We cover the big news in NC this week on the distribution limit deal struck between wholesalers and brewers and also include some commentary on how we felt the news can sometimes be skewed.  We always love listener news submissions and this week we got a great article about Rodenbach from our friend Steve!  We also report on the BA’s latest Top 50 craft brewers lists and hear about another shipwreck yeast strain that was harvested to brew a beer from the 1800’s.   Our #caskquiz this week is “what questions do you have for Sheryl Yuengling?”  She is the 6th generation of America’s oldest brewery and will be joining us on the show very soon! We so love hearing from you! Please send in feedback and beer suggestions by calling us at (919) 502-0280, Tweeting us, following our Instagram or friending us on Untappd, posting on and liking our Facebook page, or emailing us! And please rate & review us in iTunes or Stitcher if you haven’t done so!  

It's a tale of two sours as we explore the very closely related styles of Flanders Red and Oud Bruin for the latest Style Roulette. Beers Liefmans Goudenband Rodenbach Grand Cru New Belgium La Folie Links Style roulette: 23B - Flanders Red Ale | 23C - Oud Bruin BJCP 2015 Style Guidelines Flanders Red and Brown Larsblog Non-Beer Recommendations Tom: Childhood's End by Arthur C. Clarke Adrian: Salted Egg Potato Chips Liam: Cog Beer Recommendations Tom: Wayward Kveik to Market IPA Adrian: Dugges Tonkanilla Mangorage Liam: Beer memes

We got a brief glimpse of our buddy Ryan Trask from Olde Hickory at the Holiday Spectacular… and now we have him for a whole show! Ryan shares the latest from western NC, plus the all-new canned offerings from the brewery, and a couple of thirst-quenchers: Death By Hops IPA (in cans!) and Small Batch IPA! The news exploded over the week! The biggest bomb dropped during the BIG GAME, summarized in The New York Times’ story on Bud Light picking a fight with corn syrup, Miller Lite & Coors Light in a Super Bowl ad! Next we have a craft beer version of MegaMergerMania from SFGate with the news that Sierra Nevada has acquired Sufferfest, the San Francisco brewer of gluten-removed beers, followed by The Daily Telegraph’s sky-is-falling piece claiming that the UK craft beer bubble is bursting. We wind down the week with SF Weekly profiling a prominent San Francisco craft beer bar with two women at the helm and Food & Wine revealing that historic Belgian brewer Rodenbach will make its first-ever collaboration beer with Dogfish Head! Last week we asked you “what brews did you serve this year for the BIG GAME?” and now we are dying to hear “what do you think about A-B’s latest ad capers - brilliant marketing? Loserville? Meh? Does corn even bother anyone?” We so love hearing from you! Please send in feedback and beer suggestions by calling us at (919) 502-0280, Tweeting us, following our Instagram or friending us on Untappd, posting on and liking our Facebook page, or emailing us! And please rate & review us in iTunes or Stitcher if you haven’t done so!

Folk og vin får besøk av hovedrolleinnehaver Eirik del Barco Soleglad i det kommende stykket "Hotel Norge" på Den Nasjonale Scene. Vi drikker vin fra Eiriks hjemland Frankrike og prøver ut Espens oransjevin-anbefaling med to typer gris. En vinetikett med bilde av Jesus på får gjennomgå ganske kraftig.

Hey Beer Aficionados, This episode we wet our whistles with: Hoptical Illusion Almost Pale Ale by Flying Monkeys Brewing Co., Barrie, ON, 5%alc. Rodenbach Grand-Cru Flemish Red-Brown Ale by Rodenbach, Roeselare, Belgium, 6%alc. Reckless Rooster Ontario Pale Ale by Shakespeare Brewing Co, Shakespeare, ON, 5%alc. Keep Calm & Beer On! Luv, The Maadmen & Gord

WHERE'S GORDON? Gordon Peters is known to have a special disappearing act that happens with the change of wind! He's been tough to catch and secure a conversation but we did it!! We talk about his scientific love of all things nature, Taco Marine, kayaking adventures, Waffle House and of course many other things.   We got to enjoy these beers: Rodenbach 2012 Barrel No. 170 (Flanders Red Ale) Carolina Bauernhaus - 18 Mile Red Grand Cru (Flanders Red Ale)  AND the Nacht Sauerkirsche (Sour Stout with Cherries)   Where to find us: Website: https://www.craftconversations.com Email: craftconversationspod@gmail.com Facebook: https://www.facebook.com/CraftConversations/ Instagram: https://www.instagram.com/craftconversations/ Twitter: https://twitter.com/CraftConvoPod Podbean: https://craftconversations.podbean.com youtube: https://www.youtube.com/channel/UCNdFKiKQ-dlWKhTnRY-aRww

In this special edition episode, we were invited to interview Rudi Ghequire, the Brewmaster of Rodenbach, in the Belgian Beer Cafe in NYC. We had a fun conversation and got… The post History of Rodenbach with Brewmaster Rudi Ghequire appeared first on Brewery Show.

South Bay Brew Talk Spotlight Episode - Rodenbach Grand Cru   Welcome back you sons of bitches! Before you....lay the very first Spotlight Episode. (huuuzzahhh!!) We talk about, and most importantly, enjoy Rodenbach Grand Cru. Listen to us enjoy this fine beer while you enjoy the same beer. Beer-ception?? Drink with us and enjoy our soothing yet annoying voices in your slippery ear holes. (sorry im very tired) This episode is sponsored by: Craft Beer Cellar Torrance. Why buy beer from a snob when you can buy it from a geek?!?!  Zymurgy Brew Works & Tasting Room DIY hands on craft brewing.  Learn to make your very own beer while you drink ours. Celluloid Winter New full length album 'Everything Exists' recently released. For fans of Pink Floyd, Porcupine Tree, The Pineapple Thief, Katatonia   SBBT is a new podcast based in the heart of the Beer-muda Triangle. Bringing you brew news, reviews and topics like fresh vs stale. We'll also be talking with local craft brewers during our guest episodes. Submit your questions to SouthBayBrewTalk@Gmail.Com Follow us on Facebook, YouTube and Instagram to stay up to date with upcoming guests and episodes

In the latest episode of Beer, Bros & BS we discuss cannibalism and nutrition, a cloud made up of tequila, the TV show Crashing, Xbox Scorpio, former jobs of famous musicians plus other topics.Throughout the show we review beers from Cigar City, Modern Times, Rodenbach, Clown Shoes, Bottle Logic! As always we start off with a few rounds of Would You Rather and end the show with What Burns Your Bacon.http://beerbrosbs.com/episode-62/

Get ready to journey through time with a nearly 200 year-old Belgian brewery on an episode that took us two weeks to record! Rodenbach makes some of the best sour beer in the world that is often overlooked in favor of those U.S. acid bombs that garner high trade value. We try to figure out why the hell that is, to little avail. But we sample five absolutely perfect beers here, and they give us all the mouthfeels. We also talk about when it’s right to start macerating, breaking down beer borders, the J-man (and the K-man) and that Magic Eraser life. But seriously, THAT MOUTHFEEL. Beers Reviewed Rodenbach Original Rodenbach Grand Cru Rodenbach Vintage 2014 Rodenbach Caractère Rouge Rodenbach Alexander

In this episode, we discuss style 23B, Flanders Red Ale. Beers tasted include: Style Guidelines (13:24) Vander Ghinste Cuvée des Jacobins (Rouge) (22:50) Rodenbach Grand Cru (35:00) Rodenbach (44:16) New Belgium La Folie 2016 (53:10)

Craft Beer Radio is released under the Creative Commons Licenses. Visit craftbeerradio.com for more info.

Craft Beer Radio is released under the Creative Commons Licenses. Visit craftbeerradio.com for more info.

Today on Fuhmentaboudit!, Sean Z. Paxton of homebrewchef.com joins us (again!) to talk about cooking with beer. We cover everything from smoked garbanzo bean couscous with witbier to beer jams and sorbets (and don't forget about the chocolate stout pastry cream). We also bring you a special investigation into what the "Z" in Sean Z. Paxton stands for.

Um embate entre duas cervejas tradicionais da Bélgica: Duchesse de Bourgogne vs. Rodenbach Grand Cru! Já faz um tempo que eu não fazia um duelo de cervejas, então resolvi escolher dois rótulos de cervejas Flanders Red Ale, tradicional estilo belga, para comparar: Duchesse de Bourgogne e Rodenbach Grand Cru. A Duchesse de Bourgogne é produzida pela cervejaria Verhaeghe, composta por um blend de cerveja envelhecida por 8 meses em enormes barris de carvalho, com a mesma cerveja envelhecida por 18 meses. O nome é uma homenagem a Maria, a rica, que foi duquesa de Borgonha entre 1477 e 1482. Já a Rodenbach Grand Cru é produzida pela cervejaria Rodenbach, que é especializada no estilo Flanders Red Ale. A Rodenbach Grand Cru é composta por 1/3 de cerveja "jovem" e 2/3 de cerveja envelhecida por 2 anos em barris de carvalho. Michael Jackson, o famoso Beer Hunter, se referia a esta cerveja como "o vinho Bourgogne da Bélgica". Confira o duelo destas duas excelentes cervejas, e conte pra gente: entre as duas, qual é a sua preferida?

With Evan Fritz from Manayunk Brewing Company We took a trip over to New Jersey once again to join Evan Fritz, head brewer at Manayunk Brewing Company. You may notice that Manayunk is not in New Jersey, but Evan’s home is and he was kind enough to invite us over for some pizza, beer and good conversation. We got caught up on what’s been going on at Manayunk since our last visit and what’s to come. News this time around included another list, in Happy Fun Time we played Years of Beers and Steph taught us about Kölsch in Know Your Beers. And, as always, there was much beer.

Rudi Ghequire of Rodenbach talks about developments at the brewery in his tenure, what makes Rodenbach unique, and his hopes for the future. The post EP001 | Rudi Ghequire of Rodenbach Brewery appeared first on Belgian Smaak.

Rudi Ghequire of Rodenbach talks about developments at the brewery in his tenure, what makes Rodenbach unique, and his hopes for the future. The post EP001 | Rudi Ghequire of Rodenbach Brewery appeared first on Belgian Smaak.

Today's broadcast of Beer Sessions Radio is a special show recorded on March 26 in the morning at Jimmy's No 43. Jimmy chats with Rudi Ghequire of Rodenbach in Belgium plus his importer, David van Wees, Co-Founder of Latis Imports. He's also joined by Sam Barbieri of NYC's Waterfront Ale House who brings some pork pate's to pair with the Belgian sours.

Jeff and Patrick discuss the incredible red beers of flanders and the economic challenges inherent in making such a complex and nuanced beer. What characterizes a Flanders Red and how do they taste? Are there good American versions? Will the market support the style or will price competition kill it off? Rodenbach Grand Cru and pFriem Flandrs-Style Red are tasted and compared. Interviews with Rudi Ghequire (pictured) at Rodenbach and Josh Pfriem.

During Good Beer Week, we spoke to Filip from Rodenbach. One of three master brewers at Rodenbach, Filip is well known for being behind their renowned Caractère Rouge. http://aleofatime.com/

Pat Hart is a doctoral student in the Religious Studies program at the University of Alberta and an associate at the law firm of Jackie Handerek & Forester in Leduc. He previously received a B.A. (Philosophy) and M.A. (Religious Studies) from the University of Alberta and obtained a J.D. from Queen's University. Pat has a general interest in the development of various forms of early Christianity (or early Christianities) and his doctoral research is focussed on the formation of an 'orthodox' apostle Paul over the second and third centuries C.E. Despite his interest in these peculiar and obscure subjects, he has never had a desire to become a priest. Highlights include: ►[1:02] Pat's sour beer face proves that we're indeed drinking beer ►[2:53] How Willie Brown's "Introduction to the New Testament" rocked Pat's worldview ►[5:03] What the hell was Jesus trying to say? ►[6:55] "Question everything" including the authors of quotes & authority in general ►[10:33] Nietzsche, Heidegger, Heidecker, Wareheim ►[14:00] Rodenbach Beer Review ►[17:22] Why Pat doesn't drink alcohol ►[18:25] Cults, religions and the "spiritual but not religious" saying ►[21:24] Does Pat identify as an atheist, agnostic or anything at all? ►[24:56] What can we really know? ►[30:14] Pat asks Jason about his core beliefs ►[32:54] The ancient Greek concepts of forgetting & unforgetting ►[34:35] How Pat uses philosophy in his law practice ►[37:29] Closing gong show. For more information on Pat Hart and Rodenbach, or to watch this episode, please visit www.samsarahappyhour.com.

  This week we’re joined by trouser-adverse beer blogger Matt Curtis to review a beer of much repute: Rodenbach’s Grand Cru. In the news we look at the upcoming Winter Beer Fest, Pilsner Urquell’s lastest tankovna, the Good Beer Guide 2015 and the recent Indy Beer Can Competition. We discuss Matt’s foray into blogging, look back at […]

Aproveitando o embalo das festividades de ano novo, escolhi uma cerveja rolhada para estrear a temporada 2014 aqui dos vídeos do Mestre-Cervejeiro.com. Não que uma cerveja rolhada seja melhor do que outras e vice-versa. Mas sim pelo ritual. E fui justamente na Rodenbach Classic, cerveja que gosto, com perfil mais ácido e de sabores que fogem do comum. Um brinde as novas experiências cervejeiras que estão por vir nesse novo ano!

Andreas Bogk sammelt und braut Bier. Das bedeutet, dass er über Bier reden kann, wie ich nichtmal ansatzweise über Wein. Da bin ich einfach mal bei ihm vorbeigefahren, habe ein paar Bier mit ihm getrunken und mir was über Bier erzählen lassen. Wir trinken Kriek Boon Lambic, Rodenbach, Strong Suffolk Vintage Ale, Sierra Nevada Torpedo Extra […]

Andreas Bogk sammelt und braut Bier. Das bedeutet, dass er über Bier reden kann, wie ich nichtmal ansatzweise über Wein. Da bin ich einfach mal bei ihm vorbeigefahren, habe ein paar Bier mit ihm getrunken und mir was über Bier erzählen lassen. Wir trinken Kriek Boon Lambic, Rodenbach, Strong Suffolk Vintage Ale, Sierra Nevada Torpedo Extra […]

Special Guest: Dan Luksetich. We talk with Dan about Cellarlist, his favorite European beer cities, and of course Rodenbach!

Special Guest: Dan Luksetich. We talk with Dan about Cellarlist, his favorite European beer cities, and of course Rodenbach!

The entry from the Macro Lager Playoff arrives in this round. Green Flash Rayon Vert is awesome. And Much More!

The entry from the Macro Lager Playoff arrives in this round. Green Flash Rayon Vert is awesome. And Much More!

CBR 188: Flanders, Mostly Duchesse De Bourgogne Rodenbach Grand Cru Dechutes The Dissident Blaugies La Moneuse Special Winter Preshow: Sly Fox 113 IPA Postshow: None Jeff: 1. Rodenbach, 2. Duchesse De Bourgogne, 3. The Dissident, 4. Special Winter Greg: 1. Duchesse De Bourgogne, 2. Rodenbach, 3. The Dissident, 4. Special Winter

CBR 188: Flanders, Mostly Duchesse De Bourgogne Rodenbach Grand Cru Dechutes The Dissident Blaugies La Moneuse Special Winter Preshow: Sly Fox 113 IPA Postshow: None Jeff: 1. Rodenbach, 2. Duchesse De Bourgogne, 3. The Dissident, 4. Special Winter Greg: 1. Duchesse De Bourgogne, 2. Rodenbach, 3. The Dissident, 4. Special Winter

Homebrewing beer. Flanders Red Ale is a deliciously sour and slightly funky beer. Rodenbach makes a great example of this style. Jamil and Jon explain how to brew a great Flanders Red.