Podcast appearances and mentions of saint james brewery

MPS were joined by local favs Saint James Brewery. Jamie and Rachel took the guys to school talking Long Island history. It seems they uncovered a 19th century surprise that they will be using to add to their awesome Belgium style lineup. So much science and history was explored on this episode. Strap in for one of the most interesting things any brewery has done in years!

Jimmy travels to Blind Bat Brewery in Centerport, Long Island to talk about the Choose L.I. initiative, which is encouraging investment in local farms and makers. That includes farm breweries as well as seafood! Jimmy is joined by Augie Ruckdeshel from the Suffolk County Department of Economic Development & Planning; Check Westfall, the owner of Thatch Island Oyster Farms; Paul Dluglokencky the founder of Blind Bat Brewery; Jamie Adams of Saint James Brewery; and Anthony and Melissa Caggiano, the co-owners of Jamesport Brewery. Together, they discuss the myriad ways that uplifting local farmers - through policy and community support - can lead to better tasting food and drink and a stronger local economy.Beer:Haborfields Hefe Weizen, Blind Bat BreweryJoin 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.

PODCAST: The crew explores wine beer hybrids, harvesting 130 year-old shipwrecked yeast, beer "only" lent and Marcus King Band. Wine beers ... they're not new, but the interest to create them from American craft brewers is growing. The idea of combining grapes and malt is not that far fetched. We have seen a few ales in the past that have been aged in a wine barrel, with the results being a pleasant surprise. The newest trend called Brut ales are an example, although they do not use grapes but rather an enzyme to achieve the champagne like results. For home brewers, until the BJCP releases its next update of style categories these vinocervisia type of brews (much like Brut IPA) it will fall under Category 19, Experimental Beer. Of course, we do some beer tastings, including Sparkling Swan Ale - Lagunitas, a 6.5% sparkling beer-wine hybrid brewed with a moderate hops, a light malt backbone and wine grapes that's super bubbly like champagne. We also sip on Always the Hard Way from Pig Minds, an 8.7% American Imperial IPA with a traditional piney-citrus hop front and boozy backend...yum yum in a can! We also taste Brent's NEIPA style home brew from 2018, which has surprisingly help it's nice hop character. BEER NEWS: An Ohio man is consuming only beer for Lent That's right, just like the monks used to do it back in the 1600s, Del Hall, director of sales at Fifty West Brewing Company, plans to spend Lent fasting, using beer as his only calorie intake. Del started his first meal replacement with Spare Parts, a chocolate maple and tasted almond stout is 8.1 percent ABV and a week into Lent and he'd lost 15.2 pounds. Yeast from bottles in 1886 shipwreck makes new brew[AP] The most distinguishing feature of Jamie Adams’ new ale, brewed at Saint James Brewery in Long Island, isn’t its hoppy bite but its compelling backstory — brewed from yeast in bottles of beer that went down on a doomed steamship and languished on the ocean floor for 131 years. Adams says his beer grew out of his love of scuba diving. It was brewed with yeast extracted from bottles he and fellow divers salvaged from the SS Oregon, a luxury liner from Liverpool to New York that sank off Fire Island in 1886. ROCK OUT! We finish up listening to sound samples from the Marcus King Band, featuring a whirlwind of Warren Haynes inspired blues rock with a jazz fusion twist. Check out their masterpiece 20 minute set at Paste Studio ... simply amazing music from a 22 year-old guitar phenom ... expect more gold from these cats in the years to come. A hearty SQUEAL to Pig Minds Brewing Co. and Artele & Co. for their awesome support and sponsorship! #drinkitup    

This week on Beer Sessions Radio Jimmy is joined by Jamie Adams to discuss an expedition by Saint James Brewery to rescue old beer bottles from an 1886 shipwreck. Jamie is accompanied in the studio by the team of divers he has worked with over the past several years: Captain Patrick Rooney, Captain Andy Favata, and Captain John Bricker. Not only have these divers discovered a number of bottles still perfectly intact, but Saint James Brewery has extracted the yeast from those beers to create new brews. Beer writer, Pete Brown calls in from the U.K. to offer his historical expertise on what beers this team may have discovered. As these guests share stories about how they got involved in this project and pose questions about how to continue their exploration going forward, they enjoy the fruits of their labor – three ales with yeast dating back over 100 years. Beer List: English Pale Ale Test Batch, Saint James Brewery Fleur de Lees, Saint James Brewery Deep Ascent Pale Ale, Saint James Brewery Beer Sessions Radio is powered by Simplecast.

The marriage of food and beer is at the heart of Beer Sessions Radio this week. Jimmy welcomes Hutch Kugeman and Waldy Malouf from the Culinary Institute of America. Hutch is the CIA’s brewmaster and Waldy is the senior director of Food and Beverage Operations. They are currently preparing for the CIA’s annual Beefsteak event, which involves several courses of beef, lamb, seafood, and unlimited beer. Jamie Adams from Saint James Brewery, John Condzella from Condzella’s Farm, and Tony Forder from Ale Street News join in on a discussion about where the beer industry is headed. Local ingredients are a focal point of the conversation. John was one of the first farmers in New York State to grow hops and the local ingredients he provides to beer makers doesn’t stop there. Everyone sips on Saint James Brewery’s Myrtille Ale, made with blueberries grown at Condzella’s. Hutch and Waldy have witnessed the integration of local food into the menus and curriculum at the CIA and agree this movement is here to stay. Beer Sessions Radio is powered by Simplecast.

The boys take a trip to Belgium in Holbrook! They drink some authentic offerings from Saint James Brewery while discussing premature gushing, savaging wild animals and explosive  non-dairy creamer. The post Episode 53: Saint James Brewery appeared first on Beertastic Voyage Podcast.