Podcasts about saison dupont

Amai! Deze keer hebben we het over Saison! Je weet wel. Belgisch bier voor harde werkers. En dan niet voor kantoormiepjes of content creators. Nee. Bier voor de landarbeider. Maar NONDEJU! Blijkt dat hele riedeltje maar een sprookje te zijn!? BAH! De goesting is ver te zoeken. We bespreken het in Sjakie en de Saison!De line-up - Saison DuPont, Oedipus Mannenliefde, Sion Saison, Saison BrunehautLink naar de Vakmannen en Meesters Platenbak!Heb je Untappd? Leuk! Voeg ons toe Vakmannen_en_MeestersHeb je Instagram? Leuk! Klik hier voor ons profielProductie MADtvIntromuziek Stan ErbrinkArtwork Elroy Klee

Welcome back to The DC Beer Show! Today, our hosts dive into the vibrant Hagerstown beer scene with special insights from Derek Siewert and Jake Beamer of Thick-N-Thin Brewing.The episode kicks off with our hosts sharing their current beer choices—Jordan Harvey is savoring the hop-loaded "Homecoming Volume 2" from Harvey Wilder and Third Hill, Brandy Holder is enjoying a robust porter from Dynasty, and Jacob Berg has just picked up a crisp Lakeview Lager from Hamburg Brewing Company in New York.We then express our deep gratitude for Veterans Day, acknowledging the sacrifices made by our servicemen and women.Amidst shout-outs to new Patreon members Fabio Garcia, Michael O'Connor, and Jeff, the hosts announce exciting events: a beer share at Atlas Brew Works on November 17 and a tantalizing German gravity keg event at Shelter at the Roost on November 16. The Beery Godmother returns to DC on November 24 with a special beer release at Right Proper Brewing Company!As the conversation turns to beers, Derek proudly introduces us to Thick-N-Thin's latest concoctions. Get ready to hear about "Glamp Site" and "Halfling Beer." Derek also teases a luscious imperial stout on Nitro, perfect for the colder weather.The brewery's experiential approach shines through with unique events and quirky brews like the bourbon barrel-aged "Quest Master," "F-Bomb" fruited sours, and the whimsically named "Blue Sharknado." Beer enthusiasts are encouraged to explore these limited releases at the taproom in Hagerstown. Derek shares Thick-N-Thin's collaboration within the Frederick and Hagerstown brewing community and their new food truck Blue Boar Kitchen.Excitement builds around upcoming beer education events, including an off-flavor class at Churchkey.Our hosts wrap up with personal plans for Thanksgiving beer pairings—Jordan looks forward to lagers by the fire pit, while Jacob suggests pairing Saison DuPont with the feast and using an imperial stout for dessert.So grab your favorite brew, settle in, and join us for another insightful and entertaining episode of The DC Beer Show! Thanks to our monthly supporters Jeff Michael O'Connor Favio Garcia Josh Ellen Daniels Juan Deliz Mike Lastort James Wisnieski Brian Minch Chris Frome Jon Gilgoff Sam Chip Tory Roberts Steven M Quartell Chris DeLoose Lauren Cary Amy Crone Clifton B Scott Pavlica jeffrey garrison Joshua Learn Alexis Smith A t Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Mikahl Tolton Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Michael Rafky Brad Stengel Matt Winterhalter Bill and Karen Butcher Justin Broady Stephen Claeys Julie Verratti DFA Howie Kendrick

Your birthday comes around every year- and you never forget because it's something that you look forward to! But we'd argue that there are certain financial tasks that we should also revisit at least once a year, but we're less than enthusiastic about knocking them out. This neglect is compounded by the fact that our finances have gotten more complicated than ever. You likely have accounts everywhere: you might have multiple 401ks, savings accounts, credit cards- it might feel like there's too much going on as you juggle more logins than you can keep up with. Now these are tasks that don't need to become ongoing obligations, but we do think they will help you make your personal finances more manageable. Whether it's something as straightforward and practical as making some tweaks to your budget or if it's the beginning of a season of reevaluating your life goals, we have a number of tasks that will allow you to spring clean your finances.   Want more How To Money in your life? Here are some additional ways to get ahead with your personal finances: Knowing your ‘money gear' is a crucial part of your personal finance journey. Start here.  Sign up for the weekly HTM newsletter. It's fun, free, & practical. Join a thriving community of fellow money in the HTM Facebook group. Find the best credit card for you with our new credit card tool! Massively reduce your cell phone bill each month by switching to a discount provider like Mint Mobile.   During this episode we enjoyed a classic: Saison Dupont by Brasserie Dupont! And please help us to spread the word by letting friends and family know about How to Money! Hit the share button, subscribe if you're not already a regular listener, and give us a quick review in Apple Podcasts or wherever you get your podcasts. Help us to change the conversation around personal finance and get more people doing smart things with their money!   Best friends out!See omnystudio.com/listener for privacy information.

After the intro to Belgian beers last week, we're tackling a big one this week: Saison. What it is, how it's brewed, what it tastes like.. And if it should even be considered one style at all ;)What's your fave saison? Let us know in the comments!What we're drinking:Saison du PontBullhouse Brewing Company- The Void Black IPAHopfully - LonglegsCraft Brewing Company (Rye River) - Belgian SaisonLinks:Saison: A story in motion - https://beerandbrewing.com/amp/saison-a-story-in-motion/The writer that saved a style - https://beergraphs.com/bg/932-the-writer-that-saved-a-style/Saison Dupont - https://allaboutbeer.com/article/saison-dupont/BJCP Saison -https://www.bjcp.org/style/2015/25/25B/saison/Belfast Live - https://www.belfastlive.co.uk/news/belfast-news/belfast-group-bringing-women-together-23121037Belfast Womens Beer Collective -https://instagram.com/belfastwomensbeercollective?igshid=MmJiY2I4NDBkZg==Bullhouse - https://bullhousebrewco.com/pages/bullhouse-eastBeer Ladies Links: linktr.ee/beerladies#beerladiespodcast #bjcp #saison Hosted on Acast. See acast.com/privacy for more information.

00:00 Intro - THC Brew, Belgian Winners, & Buffalo Trace Antiques 00:18 THC Brew, coming from Harpoon Brewery. The THC-infused NA Hop Forward Beverage is currently Massachusetts only. It's called “Hazed and Infused” on their website & comes from a partnership with Massachusetts based Novel Beverage Company. The cans contain 5 milligrams of THC, passionfruit puree, green tea, and hop oils. The brewery said that with the legalization happening across the northeast there was “High Demand” for the product - their words, not mine! Click for more. https://www.drinkrecweed.com/ 01:09 Belgian Winners! I'm a big fan of Belgian Beers, I recently talked with "Rob From The Internet Talks About Beer" on his podcast about Belgians (at https://youtu.be/XRnfTR-QXyA ) as they hold a special place in my heart. What if you can't find a good Belgian? well here's a list of some great Belgians you probably can find just about anywhere. Check out the list of 8 at the link https://uproxx.com/life/easy-to-find-belgian-beers-ranked/ 02:00 The third story after this - and if you like today's stories, remember to hit that like button and subscribe.- The Boozebuddy Update is brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! 02:19 Buffalo Trace Antiques! This is the only Antique Collection I want to take on a Roadshow. Have you collected them all? If you haven't, yet, then you might not realize the collection has gone through some changes. Currently there's Sazerac 18 Year Old (accidentally skipped over this) Thomas H. Handy Sazerac, Eagle Rare 17 Year Old, 19-year-old William Larue Weller, George T. Stagg, To get more on the collection, head to https://vinepair.com/articles/ntk-buffalo-trace-antique-collection/ Buy me a Beer and get merch - https://ko-fi.com/boozebuddy Find all the show notes, links, and suggest a story at https://BoozebuddyUpdate.com *Affiliate links below* El Gato Retractable Green Screen - https://amzn.to/3gKm4jr LED Streaming Key Light Desktop - https://amzn.to/3TYfV10 Canon 80D - https://amzn.to/3JwYpiB MOMAN MA6 Lavalier Mic - https://amzn.to/3ZktFHf #theboozebuddyupdate #boozebuddy #boozebuddyupdate #beerindustry #boozenews #booze #THC #nabeer #nonalcoholic #nonalcoholicbeer #infusion #harpoon #hops #alcoholfree #legalweed #belgianbeer #beer #beersnob #craftbeer #dubble #quad #tripple #buffalotrace #buffalotracedistillery #antiquecollection #whiskey #whiskeylover the boozebuddy update, beer industry, global news, booze news, booze, THC, thc beverage, na beer, session beer, harpoon brewery, Belgian Beer, Orval, Trappist, St Bernardus, Saison DuPont, Dubble, Tripple, quad, Sazerac, Thomas H. Handy, Eagle Rare, William Larue Weller, George T. Stagg, Weller, Buffalo Trace, --- Support this podcast: https://podcasters.spotify.com/pod/show/boozebuddy/support

Today's guest has been a bit of a ghost int he GBH machine for more than a decade - since our founding really - and he's someone I think about every time someone asks me how GBH got started - and as you'll discover shortly, he had no idea.  Greg Browne was the brewer at a brewpub in Chicago's NW suburbs - a place called Mickey Finn's. He was known for brewing a hefeweizen - a recipe he inherited from his predecessor when he took over as head brewer.  More importantly, for me, he was the host of a weekly Beer School at The Map Room in Chicago - a midday gathering on Saturday's where guests would enjoy some bread and cheese and learn about beers in a thematic way - and the themes were whatever happened to be on Greg's mind that week.  It's an incredible memory for me - from a time when I'd only had a smattering of craft beer experiences to rely on - and I hardly considered myself a fan of beer in any particular way. It was just causal and sometimes interesting fun. Most of my bar experiencers a the time involved $1 off specials of Blue Moon and some Golden Tee. Not exactly sophisticated stuff - but it was kind of the Chicago way.  Map Room - and Greg Browne's beer school painted an entirely different picture however. And I'm forever indebted to that moment when he served me my first Saison Dupont. That's the beer that inspired GBH - and Greg is the one who created that moment, unbeknownst to him.  But that's not the real reason we're talking today - that's a story we could have shared at any point in in past decade really. Today I'm talking to Greg because for the first time in a long time, I saw his name pop up as part of a new brewing project called Art History, and it recently started supplying two fantastic beers to Chicago's Hopleaf Bar. As far as I know the sis the first time Hopleaf has ever had a house beer. The venerated tap list there is a target for anyone trying to make a name for themselves in Chicago's beer scene. Brewers host parties just to celebrate getting on tao there for the first time if they're lucky enough to make the list at all. So for Greg to have a new gig - and so quickly become a mainstay on that list as a pair of house beers - is an unprecedented achievement.  And for this episode, I reached out to Michael Roper of Hopleaf for his perspective on all that.  It was a sign for me that it was finally time to get Greg on the podcast, share this story with him, and hear so much more about his own. It takes us deep into Chicago's craft brewing past - and paints pa picture of the future that I'm very excited about. 

Among living beer styles, rare is the is the case where a single beer accounts for the survival of a whole tradition, but it's mostly true in the case of saison. Well, a single beer, an English writer, and an American importer.

En el episodio de hoy Fernando nos invita una Saison Dupont de Bélgica para acompañar la charla sobre éste estilo , en 10 minutos. En experimentos cerveceros hablamos sobre la Saison que hicimos utilizando levadura para pan de masa madre. Y en técnicas cerveceras hablamos sobre brew in bag, la técnica con la cual comenzamos […] The post EP055 – Saison hecha con levadura de pan y  brew in a bag first appeared on cervezatlan.

Your birthday comes around every year- and you never forget because it's something that you look forward to! But we'd argue that there are certain financial tasks that we should also revisit at least once a year, but we're less than enthusiastic about knocking them out. This neglect is compounded by the fact that our finances have gotten more complicated than ever. You likely have accounts everywhere: you might have multiple 401ks, savings accounts, credit cards- it might feel like there's too much going on as you juggle more logins than you can keep up with. Now these are tasks that don't need to become ongoing obligations, but we do think they will help you make your personal finances more manageable. Whether it's something as straightforward and practical as making some tweaks to your budget or if it's the beginning of a season of reevaluating your life goals, we have a number of tasks that will allow you to spring clean your finances. During this episode we enjoyed a classic: Saison Dupont by Brasserie Dupont! And please help us to spread the word by letting friends and family know about How to Money! Hit the share button, subscribe if you're not already a regular listener, and give us a quick review in Apple Podcasts or wherever you get your podcasts. Help us to change the conversation around personal finance and get more people doing smart things with their money! Best friends out! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Christine Madline Ellsworth, has just released her first book of poetry, published by Potter's Wheel Publishing. Here is a collection of poems tracing the arc of transition in a contemporary woman's life. From childhood fascinations to adult issues such as domestic violence, marriage and divorce, Ellsworth shares many relatable experiences. Ellsworth holds BA and MA degrees in English literature from Moorhead State University Moorhead and Marquette University, respectively. She is a member of the Jackpine Writer's Bloc and her poetry has appeared in issues of The Talking Stick. Her work has also appeared in Moorhead State University's Red Weather, and the South Dakota State Poetry Society's Pasque Petals. She is currently working toward certification as a certified applied poetry therapy facilitator through the International Federation of Biblio-Poetry Therapy (ifbt.org). Ellsworth was born in Minneapolis, Minnesota and currently lives in Wyndmere, North Dakota with her Blue Heeler and two cats. This book is available in print and Kindle versions on Amazon. The author is available for book signings and poetry events both electronic and in person. christinemadlineellsworth.com Christine's Readings: What to Wear While Saving France – 13:01 Kitchen Table – 30:21 Rembrandt's Light – 43:40 Michael's Beer Pairings: Bubble Daze IPA, Urban Growler Brewing Company (paired to What to Wear While Saving France) – 9:58 Saison Dupont, Brasserie Dupont (paired to Kitchen Table) – 25:21 Weihenstephaner Korbinian, Bayerische Staatsbrauerei Weihenstephan (paired to Rembrandt's Light) – 40:02 Interview Highlights: How reading poetry can save the world – 16:34 Importance of poetry for mental development – 17:42 Transformation as the residual effect of poetry – 23:32 What makes a good poem? – 32:26 How to draw in a reader through poetry – 36:26 The fascinating life of Rembrandt – 47:58 Transformation of a person or the transformative power of art? – 50:54 COMING NEXT MONTH: Shannyn Schroeder UPCOMING EVENTS: Gabriel's Horn is accepting submissions for its anthology Our theme music is from www.bensound.com.

In deze eerste aflevering proeven Ronald Giphart en Ronald van de Streek saisons  met Harold Hamersma, de grootste wijnschrijver van Nederland. De klassieker in deze stijl is natuurlijk Saison Dupont en als moderne variant wordt de Mannenliefde van Oedipus geproefd. Verder leer je natuurlijk weer wat bierjargon en dat gaat deze keer over 'Craft bier'. Wat is het verschil met 'speciaal bier' en wat drinken we nu eigenlijk? Proef en drink met ons mee door het Meedrinkpakket te bestellen!Gave gele Fuck Wijn trui kopen? 

Great show this week as I have part 1 of my conversation with Lauren from the Beer'd Al Podcast! That was a great talk and I think you'll enjoy it and the Beer'd Al Podcast as well! The Beer In Front is the classic Saison DuPont, what a wonderful beer! It's been far too long since I've had that. This is a normal size show and Friday Part 2 will come out with the rest of the interview and MORE Jagoffs! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/beerinfront/support

It’s a new year, a new season, Winter 2021, and the AoD podcast is here to usher in the celebration with some saisons! In particular, we have the Brasserie Dupont Saison Dupont and the North Coast Brewing Le Merle on tap to quench our tastebuds, while offering you our thoughts on Kimi ni Todoke Eps 13-14, our final impressions of The Day I Became a God and our picks for our Three Episode Rule for the winter season to quench your thirst for anime goodness. Grab something refreshing and snuggle up under those blankets because it’s a new saison! Show Notes: 00:00:26 Intro00:01:50 Beers of the Week: Saison Dupont and Le Merle Belgian-Style Saison 00:03:15 Weekly Pairing: OreShiri: Kimi ni Todoke Eps 13-1400:30:42 Beer Reviews00:45:40 News BreakHappy Hour: 00:49:34 Kami-sama ni Natta Hi Final Impressions01:17:22 Attack on Titan Season 401:26:55 Winter 2021 Previews 01:46:57 Three Episode Rule Picks01:54:55 Housekeeping/Closing To catch our shows live, head over to twitch.tv/animeondraft and give us a follow. Be sure to turn on notifications to be alerted when we go live. You can catch us on Twitter @animeondraft to receive updates on our weekly streams. Our current streaming schedule is Mondays starting around 7:30 PM Pacific Time. Join our Discord! animeondraft.com/discord

In this episode we are joined by homebrewer and Pat’s Pints Podcast veteran Hans Gorsuch for an in depth discussion of saisons. We discuss the history of the style going back to its farmhouse roots, and dissect one of the world’s truly iconic beers, Saison Dupont. We explore variations on the style that go beyond Dupont, including brett saisons and mixed fermentation ales. Along the way we highlight excellent saisons from Ohio breweries including Rockmill, Branch and Bone and Jackie O’s. We finish with tips for homebrewing saisons.

In this episode, Aaron, JT, and Tim drink many beers responsibly with Phil Palmisano and talk about what it takes to sell beer. Phil Palmisano is the Southeast Regional Director for CANarchy Craft Brewery Collective and 1/3 of the United We Drink Podcast. Phil started his journey into beer back in 2011 with Cigar City Brewing Company. His blog before he turned pro is legendary, but Aaron wouldn't read any passages from it because he didn't want to embarass himself by revealing that he is unable to read. Someone please help Aaron read this description.

Take a trip down old money lane as The Malty Boyz™ revisit BeerAdvocate's Beers of Fame list starting with Belgian beers. In this episode they tick Saison Dupont, Westmalle, Piraat, and Trappist Achel. In the Beer News, BeerAdvocate gets hacked, Stone sues everyone, and Stephen realizes he hasn't had a proper meal in months. 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

Beer is awesome! That should be obvious, but we really believe all of us could use a reminder from time to time. Keenan Zarling is stepping up to the mic with InterBrews host Josh Stewart to pontificate the greatest beers the planet has ever seen. In this inaugural episode of Required Drinking, Keenan and Josh gush over Saison DuPont. Saison DuPont is a beer that brings to mind thoughts of all the ideals a beer should strive to meet. Enjoy a bottle of this style defining classic while Keenan and Josh go deep, so deep it'll put the cork and caged bottle of Saison DuPont to sleep. This day was a good day for Required Drinking. --- Send in a voice message: https://anchor.fm/interbrews/message Support this podcast: https://anchor.fm/interbrews/support

Beer is awesome! That should be obvious, but we really believe all of us could use a reminder from time to time. Keenan Zarling is stepping up to the mic with InterBrews host Josh Stewart to pontificate the greatest beers the planet has ever seen. In this inaugural episode of Required Drinking, Keenan and Josh […]

Classic Saison(Description Courtesy of Beer Advocate)Beers in this category are gold to light amber in color. Often bottle-conditioned, with some yeast character and high carbonation. Belgian-style Saison may have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like aromas and flavors. Specialty ingredients, including spices, may contribute a unique and signature character. Commonly called “farmhouse ales” and originating as summertime beers in Belgium, these are not just warm-weather treats. US craft brewers brew them year-round and have taken to adding a variety of additional ingredients.-Color – Gold to light amber-Clarity: Chill haze or slight yeast haze is acceptable-Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.-Perceived Hop Aroma & Flavor: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.-Perceived Bitterness: Medium-low to medium, but not assertive.-Body: Very low to low-Additional notes: Fruity and spicy black pepper attributes derived from Belgian yeast are common. -ABV: 4.4%-6.8%-Glassware: Tulip ExamplesHennepinBrewery Ommegang, New YorkABV: 7.7%Notes: Inspired by the traditional rustic brews of Belgium, our iconic American farmhouse saison is charmingly complex yet eminently drinkable. Artfully spiced and gracefully balanced, its champagne-like effervescence delivers a crisp, dry finish, delighting discerning drinkers everywhere.Saison DupontBrasserie Dupont , BelgiumABV: 6.5%Notes: The Saison Dupont is a top fermentation beer with refermentation in the bottle. Since 1844, this beer has been brewed in our farm-brewery, during the winter time. Then this beer became a second refermentation in the barrel. During the next summer, this very thirst-quenching beer was served to the “saisoniers” which were working on the fields. Surely therefore, our Saison Dupont is considered as “the classic” among the Belgian season beers!Coppery blond, the finest aromas and a strong bitterness transform this beer into a thirst-quenchener with no equal, just the way it was created. Our selection of yeasts is the perfect base for these typical aromas and taste. A real refermentation in the bottle, which will continue for a long time in your cellar, result into this complex and particular aromatic beer.Craft Beer Storm Website: www.craftbeerstorm.com*** A Top 20 Podcast in Food on iTunes ***Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Beara is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH*** Interested in starting your own brewery? Our Portsmouth, NH TURNKEY facility is for sale! Follow link for more info:https://www.neren.com/Listing/2800-Lafayette-Rd-12A/5cdda2dabf34cb9150a7faebIf your Company, Hotel or Restaurant wants to book a CraftBeer Weekend or Craft Beer Evening for your guests or employees send an email to Michael@craftbeerstorm.com Michael BearaFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.comLinked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://podcasts.apple.com/us/podcast/craft-beer-storm/id1438117278Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Craft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

On this edition of The Last Drop, JB & Khody are back with another craft beer week. We open up some El Segundo No Comply & Saison Dupont for this week. As always sit back, turn your headphones up & don't stop, keep pouring. 

What We’re Drinking:Saison Dupont by Brasserie DupontABV: 6.5%IBU: 30Notes: Saison Dupont is a world classic beer and the yardstick for one of Belgium’s most important beer styles. It is the most admired AND imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus to the style. Saison Dupont is straw colored with a dense creamy head. The nose is alive, like fresh raised bread, estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack. Incredibly compatible with food!Saison by Allagash Brewing CompanyABV: 6.1%IBU: N/ANotes: A Maine interpretation of a classic Belgian farmhouse-style ale. Notes of citrus and peppery spice accompany pleasant malt character and a tropical aroma. The addition of dark Belgian candi sugar complements the beer’s rustic flavor while giving it a dry palate.SponsorGregslist offers realtime updated information on Bars/Restaurants/Stores/More who are open during the Covid-19 Pandemic. Use this link to support local businesses and help keep Gregslist updated!Would You Rather:Drink all of your beers at home? Or in a pub? (Sorry about the timelines)Untappd Updates:Visit https://untappd.com/tv to keep up with upcoming events such as:Virtual Happy Hours (Upcoming Interview with the Stars of Brew Brothers on Netflix)Upcoming Sessionable Saturday with Augie Carton from Carton Brewing!Show Notes:Interview with John Sholl from Cicerone talking about Beer Clean Glass Day and some pointers for getting the best results while drinking at home.Here's a link to the most recent post about Beer Clean Glass Day.Click HERE to learn about becoming a CiceroneConnectJon On UntappdHarrison On UntappdDrinking Socially on YoutubeTwitterFacebookInstagramFacebook GroupOut of Our Gourds Pumpkin Home Brew RecipeGregslist

Rich leads everyone in a comprehensive lesson in food pairing that'll help you pick the best beer for any food you'll eat. Plus, a tasting of our most promiscuous beer yet, Saison Dupont!

Douglas was born Nov 28th, 1971. He got the chance to live in many different places while growing up, courtesy of the assignments the US Army offered his father. Quiet and shy, he dreamed of other worlds and places…and desired to write about them. He got into fantasy role-playing games in his mid-teens. To this day he regularly meets friends in tabletop role-playing games and online adventures. Many of his characters evolved in games, and developed their own personality. Having to rely on self-publishing for his novels, Douglas was surprised at the amount of good reviews and publicity they received. The Earthrin Stones trilogy sold more copies than expected. The Widow Brigade started its reception earning eleven straight 5-star reviews, including a recent widow who said it helped with her healing process. Douglas lives with his wife and two sons in Minnesota. He works in health care, serving people’s needs in medical imaging. Most people see him wearing scrubs. dhealoral.com   Facebook: @Dhea-Loral Twitter: @ThaminDheaLoral Upcoming events: Douglas will be at Con of the North, Feb 14-16, Crowne Plaza Minneapolis West, 3131 Campus Dr, Plymouth, Mn - A popular gaming convention featuring just about every type of gaming you can imagine. He will be at Marscon, Feb 28-Mar 2, Hilton Minneapolis/St Paul Airport/Mall of America, 3800 American Blvd E, Bloomington, Mn - A Sci-fi based convention near Mall of America, which also includes some fantasy and steampunk. Douglas's Readings: The Widow Brigade – 12:56 Sword and Path – 30:16 Boxer Earns his Wings – 44:13 Michael’s Beer Pairings: Stjørdal, Hammerheart Brewing (paired to The Widow Brigade) – 9:28 Saison Dupont, Brasserie Dupont sprl (paired to Sword and Path) – 27:02 Budweiser Copper Lager, ABInBev (paired to Boxer Earns his Wings) – 41:46 Interview Highlights: Expanding the emotional world of dwarves – 19:57 Douglas’s background as a writer – 22:34 What sparked Dhea Loral and the dwarf widow Duli? – 23:18 Male writer creating female characters – 25:54 World-building – 39:40 The steampunk world of 'Boxer' – 50:47 How does growing up in the military affect us as writers? – 53:53 COMING NEXT MONTH: Poet Tim Young Our theme music is from www.bensound.com.

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.

We had traveling Mike on the show to discuss his Dark Mild homebrew that he sent in. Of course Jason was very excited for this one. Then it was Commercial Calibration time! Brian Cooper really wanted to run through a Saison, and there are no better commercial examples of that style than Saison Dupont. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we discussed breaking NFL news! We specifically talked about the recent ranking of NFL stadiums by nj.com, and we took on the larger issues surrounding the dispute between Baker Mayfield and Duke Johnson, Who has weighed in on which side of this issue and why. We discussed Roger Goodell’s threat to the Buffalo Bills and the options for the team’s new stadium. Why did the NFL decide not to suspend Ezekiel Elliott? We also circled around to news for the Thirst and Goal (TAG) Teams, the Seahawks, Steelers, and Eagles. Russell Wilson grants scholarship money through his foundation. Can the Steelers’ Benny Snell do it all this year? Steelers fans hope so! How important will Jordan Howard be to the Eagles in 2019?We held our third “Would You Rather” session where we choose between two great players and coaches in a series of rounds. Frane concocted the Thirst and Glory shot! We also tasted Ardbeg Ten Years Old Single Malt (Islay Scotch Whiskey - Islay whisky is Scotch whisky made on Islay, one of the southernmost of the Inner Hebridean Islands located off the west coast of Scotland. The whiskies of the distilleries along the southeastern coast of the island, Laphroaig, Lagavulin, and Ardbeg, have a smoky character derived from peat, considered a central characteristic of the Islay malts, and ascribed both to the water from which the whisky is made and to the peating levels of barley). We also sampled beer from Omission Brewing and Saison Dupont.Shout out to After the Gridiron Podcast. This show features interviews with retired football players from the CFL and NFL. They will share their journey through football and discuss what they are doing in their lives now. Creator and host, Lyle Green, will navigate them through the interview and ask the questions they haven't been asked before. You will get a truly unique glimpse into the lives of these athletes and get to know them on a deeper level. On the web here and on Twitter @ATGridiron.We held our world famous quiz and weekly Top Five (NFL Stadium Foods)! We gave a shout out during our TV reviews to Netflix’s The Last Kingdom and Dark.Follow us at @GoalThirst on Twitter and @thirstand on Instagram. You can subscribe or simply visit our website at thirstandgoal.buzzsprout.com.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).

Saison may be the easiest style of beer to brew - and the hardest to master. Roger walks the Barrel to Bottle team through this classic style, showcasing timeless examples including Saison Dupont, Brasserie Dupont Cuvee Dry Hop, Allagash Saison and Boulevard Tank 7 Farmhouse Ale. Then the rest of the team mutines, opening some additional American craft examples, and hilarity ensues. Stick around for the Q&A segment for your chance to win a $20 if your question is answered on the podcast. This week's question pits "micro brew" vs. "craft brew."

Our resident composer for the podcast and our commercial video work, Andrew Thiboldeaux, is writing original scores devoted to beers he finds fascinating. These are interpretations of the experience of drinking them. But they're also just great tunes.

Un classique belge souvent copié, un sandwich néo-orléanais, les exploits des Saints, un fils qui reprend le flambeau, et plus cette semaine... 

Un classique belge souvent copié, un sandwich néo-orléanais, les exploits des Saints, un fils qui reprend le flambeau, et plus cette semaine... 

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Beers Jackie O’s Dark Apparition Jackie O’s Elle Epic Common Interests Brasserie Dupont Avec Les Bons Voeux (2015) North High Stardust to Stardust 3 Floyd’s Lazersnake Rankings: Jeff: 1. Dark Apparition 2. Saison Dupont 3. 3 Floyd’s 4. Elle 5. North High 6. Epic Greg: 1. Elle 2. 3 Floyd’s 3. Dark Apparition 4. Saison Dupont 5. North High 6. Epic Add Comment Social: @craftbeerradio on Twitter CBR on Facebook CBR on Google+ Support CBR: Subscribe or Donate Review CBR on iTunes CBR Amazon Store Extras: Preshow Postshow

Beers Jackie O’s Dark Apparition Jackie O’s Elle Epic Common Interests Brasserie Dupont Avec Les Bons Voeux (2015) North High Stardust to Stardust 3 Floyd’s Lazersnake Rankings: Jeff: 1. Dark Apparition 2. Saison Dupont 3. 3 Floyd’s 4. Elle 5. North High 6. Epic Greg: 1. Elle 2. 3 Floyd’s 3. Dark Apparition 4. Saison Dupont 5. North High 6. Epic Add Comment Social: @craftbeerradio on Twitter CBR on Facebook CBR on Google+ Support CBR: Subscribe or Donate Review CBR on iTunes CBR Amazon Store Extras: Preshow Postshow

This week we’re joined by Jonny from Cave Direct to talk us through a beginners guide to loving Belgian beer. We also chat about crowd funding in the modern beer scene and Cantillon’s recent announcement. Beers | Elusive Brewing ‘Plan B’, Brasserie de la Senne ‘Taras Boulba’, Unity Brewing ‘Coalescence Saison’, Brasserie Dupont ‘Saison Dupont’, Brew […]

On this jam packed episode, Nick and Jay dive in and discuss Apple's iPhone event. They give their thoughts on the new Apple Watch, Apple TV 4K, iPhone 8 and 8 Plus, and the all new iPhone X. Finally, they have some quick follow up on our favorite conglomerate to hate, AB InBev. This week's show beer is Saison Dupont from Brasserie Dupont.

On this jam packed episode, Nick and Jay dive in and discuss Apple's iPhone event. They give their thoughts on the new Apple Watch, Apple TV 4K, iPhone 8 and 8 Plus, and the all new iPhone X. Finally, they have some quick follow up on our favorite conglomerate to hate, AB InBev. This week's show beer is Saison Dupont from Brasserie Dupont.Links:Saison Dupont - Brasserie Dupont - UntappdAB InBev High End Beer Division Lays Off 90% Of Its Sales ForceLeaked iOS 11 GM Reveals iPhone 8 Features, Hints at LTE Apple Watch - Mac RumorsApple Events - Keynote September 2017 - AppleIBU Theme by Equivalent Exchange

Comedian Nick Crowley stops by for Saison Dupont and Lawson's Finest. The gang drinks two very different but delicious beers as they discuss Nick's Comedy Stop and Nick. 

On this rage-fueled episode of the Ale Evangelist Show, Rodbo and Drew meet for the first time, the guys all try Saison Dupont and talk about the Saison style. On this episode, you can also find some local brewery news, discussion about the upcoming Central Valley BrewFest, and finally... the Scotsman has something of a meltdown when he discusses how he recently paid $10 for a highly mediocre bottle of “local” beer. He can't stop talking about his experience and can barely even bring himself to close the show. You don't want to miss his beer temper tantrum on this episode of the Ale Evangelist Show.

Longtime GBH readers may recall the article I wrote about Hill Farmstead back in January 2014. For GBH, and myself as a beer writer, it was a bit of a turning point. That article remains our most-read brewery profile ever. And now that it has two years running on it, I doubt that'll ever change. The reach it’s created for GBH opened a lot of doors for me and the team, and it was shortly after that that I first began bringing other writers into the fold. The entire reason many of those writers sought me out was because of that article. It changed something for them. It gave them a reason to think about beer writing very differently—and that was their words, not mine. But I can attest that even for me, it changed things. I’ve written about many many breweries over the years—almost a decade now. And most breweries have a sense of place and personality. But until that visit to Hill Farmstead, no brewery I’d visited had that sense of place. Or that kind of personality. Indeed, it took me almost a year to gather my feelings on the subject, and to share that story with my readers.  It’s a bit ironic for me that so much of my thesis was focused on the story beyond the hype for Hill Farmstead at the time. Don’t get me wrong, Shaun Hill's reputation was warranted, and the beautiful setting of the place certainly told an accurate story. But it was ironic because my experience actually made me value Hill Farmstead even more, but for very different reasons. I was attracted to Shaun's focus, the simple-but-expressive beers being made at a time when there was no real vocabulary for a mixed fermentation Saison in our typical craft parlance. The beers harkened back to my first and enduring loves, like Saison Dupont, for which I’d not found anything comparable in the states. And something about the place reminded me so much of the upbringing I had in rural Pennsylvania. The terrain, the isolation, the struggle to produce something valuable so far away from where those things are typically valued. After reading the article himself, Shaun admitted to not remembering my visit much that day. In fact, he reluctantly gave me about 10 minutes of his time and went back to work. And most of the piece came not from the things that Shaun said, but the things that he did. I witnessed not just the beauty and rare quality of it, but the work, frustration, and anxiety of it all—and it stuck with me. It was mostly a portrait built on observation, and a bit of self-reflection for my own life experience. That article tied Shaun and I together.  Years later, and we’ve become friends of a sort. I’ve gone back to visit a couple times a year, like many of you have. And I’ve been lucky enough to steal away some time on each of those trips to listen and learn from his experiences up on that hill in Greensboro, Vermont. Some of it has been trying and frustrating. And some of it has been revelatory and edifying. That’s just a way of living in that part of the world.  The weekend we recorded this episode, he was in town for our friend Ryan Burk’s wedding in Chicago. Ryan is the cider maker at Angry Orchard’s Walden project. You may have listened to his episode a few weeks back. You’ll find a lot of parallels here in my conversation with Shaun. The three of us learn a lot from each other these days, but of course, so much of it will be unique to his experience as the creator of Hill Farmstead—which, to my mind, is still one of the most singular things in the world. 

Today’s guest is someone I’ve been waiting to interview for a couple years now. Since I first started the podcast, he was high on my list, but for one reason after another, it always seemed like we should wait. We just didn’t know what we were waiting for, exactly. Ryan Burk is the cidermaker for Angry Orchard, specifically running their new innovation cider house in Walden, NY. He was the former cidermaker at Virtue Cider in Fennville, Michigan. And before that, he was a homebrewer in Chicago. I met him just as he was transitioning from brewer to cidermaker, pouring some of Virtue’s earliest batches.  You may have seen GBH, and me in particular, take a keen interest in cider over the past couple years. We’ve written about E.Z. Orchards in Salem, Oregon, Rack and Cloth in Mosier, Oregon, and Virtue, among others—and visited many more. Ryan is the reason for all that. He held the door open for me. And in many ways, he still does. Thanks to Ryan, I was able to translate the many things I love about the most exquisite beers in the word, like Saison Dupont and Hill Farmstead, into an equally beautiful and delicious world of cider making. From there, I’ve ventured into natural and low-interventionist wine making as well. And it all started with Ryan.  He’s become one of my best friends in the world. In fact, the day this podcast episode was published, I was officiating his wedding to Eva Deitch—another name you might be familiar with, as she’s one of the many photographers GBH has collaborated with over the years. I was honored to be asked. As part of Angry Orchard, Ryan also honored our business by asking us to design the labels for his personal collaborations with cidermakers all over the world that will start releasing in the coming months and years.  So it’s safe to say that my relationship with Ryan is one of the more profound I’ve had in my life. I’m forever thankful for the impact he’s had on me as a person, as a drinker, and the influence we’ve had on each other professionally. That’s what this whole business of GBH is about for me, and nowhere does it come true more than right here.

This week's guest is the stuff of legend—Tomme Arthur, the founder and brewmaster of Lost Abbey. He's a brewer associated with both San Diego’s hop-forward dominance in craft beer, but also the world of barrel-aged Saison and Belgian-inspired farmhouse beers that continue to carve out a niche amongst the geekiest of beer drinkers in the U.S. And Tomme continues to impress both of these highly critical audiences. But Tomme's also a big part of the future. His voice carries weight. His opinions matter to the next generation. And his expectations only seem to get higher for others, not to mention himself. I first met Tomme when we helped judge the Brewbound Start-up Brewery Challenge in San Diego. Later, we'd meet up again, this time in Belgium at Brasserie Dupont when GBH was there filming our mini-documentary about Saison Dupont. We also were lucky enough to document the historic collaboration between Tomme and Olivier Dedeycker, Dupont’s fourth-generation owner, that occurred that day. On the site, we described that collaboration as "punching a hole in time." As hyperbolic as that might seem, to the people involved that day, it barely served to capture the feeling.  So when Tomme came to town for the Windy City Expo, an annual showcase with his distributor parter here, we decided to get together at the Hopleaf, a place that’s supported Lost Abbey from its early days, and have a conversation with a small group of fans in the upstairs bar. We also had some bottles from the cellar that Michael Roper was kind enough to share —and drink—with us.  Here, we dig into Tomme’s origin story, San Diego then and now, brand, portfolio, and barrel-management, and at least a dozen other things. Plus, we had a great Q+A at the end with the folks in the room. 

This week the Beer Nuts explore better beers from Saison Dupont, Boulevard Brewing, & Brewery Vivant! Beer Nuts is brought to you each week by MichiganBeerGuy.com! Thank you for listening on iTunes & ChristopherMedia.net!

This week's special episode of Beer Sessions Radio was recorded in front of a live audience at Treadwell Park in Manhattan, and features Olivier Dedeycker, fourth generation Master Brewer at Brasserie Dupont, and Tomme Arthur, acclaimed Brew Master of Lost Abbey. The two have recently collaborated the produce an American-Belgian Saison called Deux Amis. French for “Two Friends,” Deux Amis commemorates the landmark collaboration between two brewing giants who have long admired each other’s work.

In this episode of Brewnology we tell you how you can doctor your own beers for sensory evaluation. We then look at Saison Dupont for our style evaluation. Finally we talk about logical brewery upgrade paths.

It’s the last beer on our journey of Belgian discovery and we take on the classic Saison Dupont with first time guest Matt Chinnery, AKA the Half Pint Gent. We also have a review of the season fuelled by this week’s #hoptopic and the final #prizelessprize of the season is awarded. We’d like to take […]

I was lucky enough to be friends with Danny.  Danny won a free round of golf up in Maine. So what do logical people do? Take the day off work to go play golf in the  middle of the week and drink beers all day and night.  We started with a Baxter variety twelve pack for the course.  We grabbed a couple Maine Beer Co IPA's at the bar waiting for our tee time.   Then we jumped over to Novare Res, Portland, ME's best craft beer bar as voted by me.  I started out with the Jolly Pumpkin Oro de Calabaza.  AN entire 750ml to my face.  Next I had one of my favorites, a Saison Dupont before we ventured to another bar in hopes of running into ladies. We went to Porthole's because it has a deck on the water. It wasn't bumping there but the wait staff was hot so it worked out. I'd like to inform you of the next location but I do not remember it, all i remember is listening to a shitty cover band drinking Sam Summer's to ease into a light hangover for work the next day. All in all, Maine is a cool place. 

A spritzy, summery saison provides the background for a deeply nerdy discussion about iOS automation. Gabe and Jeff dive deep into apps like Drafts, TextExpander, Editorial and the plethora of launchers that all aim at making your mobile computing much easier. Saison Dupont by Brasserie Dupont Brewery BreweryDB BeerAdvocate

Quer uma cerveja refrescante e saborosa? Experimente as Saison! É um estilo ainda pouco conhecido no Brasil, mas que vem ganhando espaço com o público e com as cervejarias. Estamos produzindo nacionalmente ótimos rótulos. São cervejas que envolvem muita criatividade, pois aceitam diversos ingredientes. Podem ter desde casca de laranja e semente de coentro - que também são utilizadas nas Witbiers -, até especiarias como noz-moscada e pimenta-branca. Também podem ou não serem incrementadas com lúpulos de perfil mais aromáticos ou até usar elementos mais inusitados. Certa vez provei uma com Tamarindo e há Saison feita até com cana-de-açúcar, nesse caso fabricada pela cervejaria Wäls, de Belo Horizonte, em parceria com o mestre cervejeiro da Brooklyn, o americano Garrett Oliver. Nesse vídeo provei o rótulo referência do estilo: a belga Saison Dupont. E aproveitei para colocá-la lado a lado com uma brasileira, a colaborativa Saison à Trois, fruto de parceria entre 2Cabeças e a Invicta. O resultado desse duelo, que acabou acontecendo naturalmente, foi surpreendente. Assista ao vídeo e comente!

[13:30] Saison Dupont  [33:30] Pretty Things' Magnifico[49:50] Firestone Walker Wookey Jack[1:11:55] Victory Dark Intrigue

Hey, folks! You might be wondering why there's no new episode of Crosstawk Sports in your feed. Well, unfortunately, while a new episode was recorded earlier in the day, there was a fatal crash during the editing process, and the raw audio was lost. It's a damn shame, but there's nothing that could be done. We'd never leave you high and dry, though, so instead of jibber-jabber on the Great American Pastimes, we'll be talking nonsense about some serious brews via the magic of Rough Draught! On this episode, oddly enough, our good buddy Jesse Laier (from Crosstawk Sports) joins us to gab about Rogue's Morimoto Soba Ale, the suspciously titled Werewolf, Dogfish Head's Pangaea and the ever-wild Saison Dupont. As always, you can contact us via email (crosstawk@gmail.com), Twitter (@crosstawk) or by commenting on the article on the site. Having said that, see you on Friday for a brand new Crosstawk Comics!

"CBR 44: Saison","We must have angered the beer gods, another skunked beer in this show. On the bright side we had two good saisons with some very different flavors in them. Beers Reviewed: Saison Dupont - Brasserie Dupont sprl Saison Vos - Sly Fox Brewing Company Fantome Saison - Brasserie Fantôme Ranking: Jeff - 1. Saison Vos, 2. Fantome, 3. Saison Dupont Greg - 1. Fantome, 2. Saison Vos, 3. Saison Dupont "

"CBR 44: Saison","We must have angered the beer gods, another skunked beer in this show. On the bright side we had two good saisons with some very different flavors in them. Beers Reviewed: Saison Dupont - Brasserie Dupont sprl Saison Vos - Sly Fox Brewing Company Fantome Saison - Brasserie Fantôme Ranking: Jeff - 1. Saison Vos, 2. Fantome, 3. Saison Dupont Greg - 1. Fantome, 2. Saison Vos, 3. Saison Dupont "