Podcasts about Siebel Institute

Learn about the surprising origins of Pollyanna's award‑winning Lexical Gap IPA, freeze‑distilled Eisbocks, and Snickers‑inspired pastry stout.Brian Pawola, co‑founder, head brewer, and distiller at Pollyanna Brewing Company, shares the story behind Pollyanna's most unique beers. In particular, he discusses the freeze distilling involved in crafting their Jötunheimr Eisbock Lager, the reluctance behind creating the award-winning Lexical Gap West Coast IPA, and what goes into creating their Dr. Pangloss Black IPA. He also discusses his German brewing education and his approach to balancing bitterness in high‑ABV beers.After the beer break, Brian shares some of Pollyanna's Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size pastry stout with peanut, coconut, vanilla bean, sea salt adjuncts, while sharing his thoughts on how to brew with lactose appropriately. Then, he discusses Pollyanna's expansion into distilling, the difference between brewing and distilling, and how much overlap there is between beer drinkers and consumers of spirits. Plus: why whiskey comes out clear from the barrel, where the color of bourbon comes from, and why roasting coffee is the next logical step in Pollyanna's evolution.Learn more about Pollyanna Brewing Company and its three locations in Lemont, St. Charles, and Roselle on their website at https://pollyannabrewing.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: West Coast IPA, barrel aged beer, pastry stout, milk stout, freeze‑distilled ice bock, Eisbock, barrel aging, freeze distillation, distilling license, Lexical Gap IPA, Black IPA, Hoppy pale ale, American pale ale, Maisy pale ale, Fun Size stout, Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size, Mosaic hops, lactose in beer, de‑bittered black malts, bock beer, German style lager, lagering, peanut adjunct, coconut adjunct, vanilla bean adjunct, sea salt adjunct, toasted marshmallow adjunct, Siebel Institute brewing school, Schneider Weisse ice bock, The Full Lemonty, Eleanor Porter, Eugene Porter, Belgian Dubbel, Belgian Tripel, Belgian Quad, and distilling spirits vs brewing beer.

Send us a textIn this episode of Small Business Big Dreams, we sit down with Andy from Perfect Brewing Supply, the go-to destination for homebrewing, winemaking, and fermentation enthusiasts. What started as a small warehouse operation has evolved into a full-fledged storefront in Libertyville, offering not just ingredients and equipment but also expert knowledge and hands-on support for anyone passionate about brewing.Andy shares the fascinating journey of Perfect Brewing Supply, from its early days of mail-order homebrew supplies to becoming a hub for fermentation creativity, helping customers brew their own beer, wine, cider, cheese, soda, and even coffee. Whether you're a beginner looking to brew your first batch or a seasoned brewer dreaming of opening your own brewery, this episode is packed with insights on equipment, techniques, and how Perfect Brewing Supply helps homebrewers succeed.What You'll Learn in This Episode:✅ How Perfect Brewing Supply Started – From a warehouse to a thriving storefront & community hub. ✅ The Evolution of Homebrewing – How brewing equipment and resources have changed over the years. ✅ Beyond Beer: Exploring Other Fermentation Crafts – Wine, cider, cheese, coffee, and more! ✅ The Future Brewer Pipeline – How former employees and customers have gone on to open their own breweries. ✅ Expert Tips for Homebrewers – Advice from Andy and his team, including insights from the Siebel Institute. ✅ The Power of Community in Brewing – How connecting with other homebrewers can help you perfect your craft.Why Perfect Brewing Supply Stands Out:At Perfect Brewing Supply, it's more than just selling ingredients and equipment – it's about building a community of passionate homebrewers. With rental equipment, a temperature-controlled fermentation space, and expert guidance from professionals, they make homebrewing more accessible and exciting than ever.Who Should Listen?

Buzzwords like "biotransformation" and "thiolized" are thrown around a lot in modern hop forward brewing techniques and products, but what is actually happening during fermentation that makes these aromatic compounds shine? The goal is to get the most terpenes and thiols possible out of your hops, and by learning about the complex mechanisms responsible we can harness the power of yeast to maximize your beers potential.Kyle Somers (he/him) is the Technical Sales Manager for California and the Western US for the Lallemand Brewing division, and the current President of the Northern California district of the Master Brewers Association. He holds an International Brewing Diploma from Siebel Institute of Technology in Chicago and Doemens Academy in Munich, and has ten years of hands-on production brewing experience prior to joining the Lallemand team in 2019, including stints with Firestone Walker, Lagunitas, and Hen House Brewing. He currently lives in Santa Rosa with his wife Kristin and his dog Simcoe. His favorite beer styles are hop forward modern lagers, and when he isn't hanging around a brewery you can find him backpacking through the Sierras.Stay up to date with CBP:http://update.craftbeerprofessionals.org/Join us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now:https://tickets.beertrail.com/e/cbp-connects-charlotte

Master Brewer Hagen Dost delves into Dovetail Brewery's traditional brewing techniques, from open fermentation to coolships. Hagen starts by sharing his journey of getting into brewing, with an emphasis on his German heritage growing up and the sensory class that helped him develop skills that he feels would benefit any brewer. He then explains how he became a Certified Master Brewer and discusses traditional European brewing methods, including decoction and the use of a coolship. Plus: the art of identifying fermentation flaws, the science behind crafting classic European beer styles, the significance of the German beer purity law, and the shelf life you can typically expect from beer you buy at your local craft brewery. After the beer break, Haagen discusses their Wet-Hopped Hopfenlager, a lager brewed with freshly picked hops from Michigan, characterized by subtle hop flavors and a lack of bitterness. He also explains what a coolship does and why it's so rare, why some brewers prefer to serve full pours over flights, and the history of the lauter grant faucets behind Dovetail's bar. Plus: what piece of equipment is Dovetail actively using that used to belong to the oldest brewery in the world (and how did they acquire it)? Please help us make our podcast better by taking our listener survey at https://craftybrewerspod.com/survey  About Dovetail Brewery: Located in the North Center neighborhood of Chicago, Dovetail Brewery specializes in continental European styles and traditional methods. Learn more on their website at https://www.dovetailbrewery.com/  — You can learn more about Crafty Brewers on our official website, https://craftybrewerspod.com — and support the show by picking up our amazing merchandise! Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: craft beer, traditional European brewing, Chicago craft beer scene, Reinheitsgebot, coolship, double and triple decoction, sensory training, fermentation flaws, Reinheitsgebot, World Brewing Academy, Certified Master Brewer pin, Franconia breweries, Bavaria breweries, family-run breweries, Lagers, Hefeweizens, Wet Hopfenlager, Michigan hops, Czech-style Pilsner, Helles, Kolsch, Vienna, Maillard reactions, caramelization, direct fire kettle, trans-2-nonanol, open fermentation, Wet Hopfenlager, horizontal lagering, maltiness, ferulic acid rest, Lautergrant, Siebel Institute, Munich, Lambic, and beer sensory analysis.

Last weekend in New Hampshire, amid the revelry of the Schilling Beer Co. Oktoberfest – a festival I'll say should be on your radar for next year – I got together with some brewer owners from around the country to record this conversation. There is a lot of uncertainty in the industry these days and folks are trying to figure out the path forward in real time. Talking with and listening to smart people offers up a lot of perspective.  Guests  Peter Kiley is Brewmaster and Co-Owner of Monday Night Brewing, and is an award winning brewmaster, winemaker and distiller from Atlanta, Georgia. From Monday Night's inception, Kiley's creative vision, recipe development and multifaceted approach to alcohol production have set the groundwork for the brewery's worldwide notoriety. Kiley is a founding member of the MBAA Georgia chapter, a member of The Hop Quality Group, a published scientific author and has presented at both The World Brewing Congress and The Craft Brewers Conference.   Tom Beckmann is the Owner and Head Brewer of Goldfinger Brewing Company in Downers Grove, Il.  Upon graduating from the World Brewing Academy Master Brewer's Diploma program through Siebel Institute of Technology and Doemens Akademie in Munich, Germany, Tom became a production brewer at Lagunitas Brewing and later worked several years as a pub brewer at Emmett's Brewing Company. He established Goldfinger Brewing, an exclusively lager beer producer, in the summer of 2020 and has acute experience with lager brewing as well as what it is like to scale up a small, lager-centric, craft brewery.  Jeremy Grinkey, co-founder at Everywhere Beer Co has spent 20 years in the alcohol industry. Having spent half of that time making wine on the Central Coast of California and the remainder of that time managing beer production. Before co-founding Everywhere with a few industry colleagues, he was the Director of Production at The Bruery. Everywhere Beer Co was founded in 2022 and is focused on growing its community and delivering fresh beer as well as esoteric offerings to its dedicated fans. For more Drink Beer, Think Beer check out All About Beer.Host: John HollGuests: Jeremy Grinkey, Tom Beckmann, Peter Kiley Sponsors: All About Beer, Denver Rare Beer TastingTags: Business, Lager, Brewing, Economics, Photo: Zac Porter

Meet Ignacio Rodriguez - Manager of Brewing Operations at Big Rock Brewery. Originally from Venezuela, Ignacio moved to Canada in 2015 and has been in the brewing industry for 7 years. Now in his third year at Big Rock, he oversees beer-making processes in Calgary and operations in BC and Ontario.A Chemical Engineer with brewing studies from Siebel Institute, he graduated with honours from the Brewing program at Kwantlen Polytechnic. His achievements throughout his career include a gold medal at the Canadian Beer Awards in 2023 and a silver medal at the Canada Beer Cup 2023 for Traditional Ale.Today, Ignacio focuses on maintaining consistency in Big Rock's main brands and driving innovation for new ones. Join us for a conversation about collaboration, innovation and combining industries.Guest:Ignacio Rodriguez:  Instagram | LinkedInBigRock Brewing: Instagram  | Facebook |  WebsiteHost:Mark Kondrat: Instagram | Facebook | LinkedIn | WebsiteLMFAB Podcast:  Instagram | TikTok | Website

Learn from our mistakes! Gary Ardnt grills three brewery owners on their mistakes when opening a brewery. Bobby and Allison Fleshman of McFleshmans, Steve Lonsway of Stone Arch Brew Pub, and Oliver Behm of Hop Yard Ale Works reminisce on hard lessons they've learned while opening breweries and why they keep doing it, despite the challenges.Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerGUEST BIOS// Steve Lonsway //Stonearch Brew Pub, Owner, Founder, CEOhttps://www.stonearchbrewpub.com/Steve's brewing journey began in college in 1991 after discovering his passion for home brewing. Partnering with his father and brother, they established Homebrew Market in 1993 then Steve further honed his skills at the Siebel Institute of Brewing Technology in 1996. As Corporate Brew Master of a local brewery, he oversaw multiple locations before starting Stone Arch with his father in 2004. Steve enjoys traveling with his wife, two daughters and rescue dog, supporting the Chicago Bears, and finding solace in his yard and parlor.// Oliver Behm //Hop Yard Ale Works, Owner, Founder, Brewerhttps://hopyardaleworks.com/Oliver & Amy Behm were born and raised in the Fox Valley. Their passion for food & love for beer took them on many adventures across the county. What they created for you is a collaboration of the best parts of their memories. Their wish is you enjoy the atmosphere, community and brewery experience as much as they did to risk it all, and follow their dreams!--TIMELINE00:00 Introduction and Episode Overview00:22 Challenges of Starting a Brewery01:45 Learning from Mistakes03:51 Financial Struggles and Planning10:29 The Importance of Banking Relationships15:48 Cost of Starting a Brewery18:06 Personal Stories and Experiences19:32 Why We Keep Brewing21:11 Conclusion and Farewell--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

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

How are local brewers making the Fox Cities a destination for brewing? Gary Arndt, Bobby Fleshman, and Allison McCoy are joined again by special guests Steve Lonsway of the Stone Arch Brewery and Oliver Behm from the Hop Yard. The discussion centers around the potential for the Fox Cities area to become a craft beer destination for more than just locals. The guests share insights on what it takes for a community to attract beer tourists, the cultural impact of breweries, and the collaboration required among local brewers to foster a vibrant beer scene.Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerGuest BiosSteve LonswayStonearch Brew Pub, Owner, Founder, CEOhttps://www.stonearchbrewpub.com/Steve's brewing journey began in college in 1991 after discovering his passion for home brewing. Partnering with his father and brother, they established Homebrew Market in 1993 then Steve further honed his skills at the Siebel Institute of Brewing Technology in 1996. As Corporate Brew Master of a local brewery, he oversaw multiple locations before starting Stone Arch with his father in 2004. Steve enjoys traveling with his wife, two daughters and rescue dog, supporting the Chicago Bears, and finding solace in his yard and parlor.Oliver Behm,Hop Yard Ale Works, Owner, Founder, Brewerhttps://hopyardaleworks.com/Oliver & Amy Behm were born and raised in the Fox Valley. Their passion for food & love for beer took them on many adventures across the county. What they created for you is a collaboration of the best parts of their memories.Their wish is you enjoy the atmosphere, community and brewery experience as much as they did to risk it all, and follow their dreams!00:00 Introduction and Guest Introduction00:19 The Rise of Craft Beer Destinations01:19 Fox Cities as a Craft Beer Destination03:46 Challenges and Collaboration in the Craft Beer Industry11:18 Promoting Appleton and Fox Cities as Beer Destinations15:47 The Charm of Appleton's Downtown16:20 Craft Beer and Community Growth19:20 The Evolution of Appleton's Bar Scene20:17 Family and Community at Breweries23:53 The Role of Regulars in Brewery Success25:47 Expanding Brewery Locations and Challenges29:24 Conclusion and Podcast Wrap-Up--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Growing season is in full swing across North America and on this episode we check in with two farmers who are brewing and will discuss what goes into making beers with ingredients grown from their own land. There is a bit of romanticism that goes into being a farmer. That and a lot of hard work. Add on a brewing career and there's suddenly a lot more to attend to. But there are also rewards. On this show listen in as two farmers who are also brewers talk about the ups and downs, how to read the land, and how to make flavorful beers with the current bounty. GuestsJacob Pressy of Humboldt Regeneration Brewery & Farm earned his BS in Environmental Science with a focus on Soil Science and Alternative Agriculture and a Minor in Botany with a focus on Mycology from Humboldt State University in 2010. His experiences living in Humboldt County combined with his educational path led him to be extremely passionate about Permaculture and regenerative agriculture. Working in the wine industry when he was younger gave him a strong interest in fermentation as well as the machinery involved which eventually lead him to working as the Assistant Brewer for Eel River Brewing Co from 2001-2009.After putting his two passions together, Humboldt Regeneration was born with a strong mission to promote regenerative land management practices using beer as a tool to reach the general public. The brewery opened in 2012 with a home-built 1bbl brew system and only a few tanks. He now operates on an artistic and efficient custom 2bbl, 4 vessel system nano-production system built by Jacob and a well known custom stainless steel fabricator who has been welding for over 60 years.The goal for Humboldt Regeneration Brewery & Farm is to work toward becoming a carbon-positive operation while spreading the word about permaculture and regenerative agriculture.Craig Deitz of Big Barn Brewery and Bodacious Berries Fruits and Brews. After a 32 years as a public school teacher, teaching biology, chemistry and physical sciences, As well as coaching track and cross-country. Deitz decided to put his homebrewing passion - a hobby he had enjoyed since the 1990s to professional use. He grew up on a farm, where the family grew fruits like cherries, peaches and applesThe brewery earned its license in 2012 and his initial goal was to grow and use everything in his beer that came from the farm.  Originally they grew five acres of malting barley in the first year but quickly realized the challenges that would entail actually malting their own grain. But they do have a couple acres of hops that they harvest and pelletize for their  beer. And they grow a variety of fruits that also make an appearance in the beers. The BYO Nano Podcast Episode 55  is sponsored by:Siebel InstituteIf you are ready to build your career in the brewing industry, the courses and programs from Siebel Institute of Technology and World Brewing Academy will give you the online or on-campus training you need. Contact us today for assistance in building a study path that is right for you. Visit them at: www.siebelinstitute.com2024 NanoCon OnlineSave the date and save $100. Registration is now open for the 2024 NanoCon Online taking place on Friday, October 25. Don't miss this full day of business and brewing strategies for running or launching a successful small-scale, taproom-focused craft brewery. The seminars will be live and online but you'll also have access to video replays of every session. Register now for the October 25 event and you'll save $100 at nanocon.beer.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 55Host: John HollGuests: Jacob Pressy and Craig DietzContact: nano@byo.comMusic: Scott McCampbell

Appleton is a thriving brewing community and we've brought two other local brewers to prove it: Steve Lonsway of Stone Arch Brewpub and Oliver Behm of Hop Yard Ale Works. Gary, Bobby, and Allison host a round table with the two fellow brewers to discuss how they got their start, what their specialties are, and what they give guests who ask for the closest thing to Budlight.Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerGuest BiosSteve LonswayStonearch Brew Pub, Owner, Founder, CEOhttps://www.stonearchbrewpub.com/Steve's brewing journey began in college in 1991 after discovering his passion for home brewing. Partnering with his father and brother, they established Homebrew Market in 1993 then Steve further honed his skills at the Siebel Institute of Brewing Technology in 1996. As Corporate Brew Master of a local brewery, he oversaw multiple locations before starting Stone Arch with his father in 2004. Steve enjoys traveling with his wife, two daughters and rescue dog, supporting the Chicago Bears, and finding solace in his yard and parlor.Oliver Behm,Hop Yard Ale Works, Owner, Founder, Brewerhttps://hopyardaleworks.com/Oliver & Amy Behm were born and raised in the Fox Valley. Their passion for food & love for beer took them on many adventures across the county. What they created for you is a collaboration of the best parts of their memories.Their wish is you enjoy the atmosphere, community and brewery experience as much as they did to risk it all, and follow their dreams!Episode Timeline00:00 Introduction and Hosts00:27 Meet the Guests: Steve and Oliver00:52 Steve's Brewing Journey04:57 Oliver's Brewing Journey09:31 The Brewing Community and Competition10:37 Craft Beer Trends and Market12:15 Brewing Styles and Brand Identity14:46 The Cast Conditioning Journey15:29 The Business Side of Beer and Food16:24 Handling Non-Craft Beer Drinkers Who Ask for Budlight17:08 Pizza and Beer: A Perfect Match19:26 On-Premise vs. Off-Premise Sales22:02 Signature Beers and Brewing Stories25:24 The Art of Recipe Tinkering28:35 Happy Accidents in Brewing29:06 Conclusion and Farewell--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Tonight at 9PM ET we'll be getting together with Francisco Olachea, Elba Copado, Frederick Rodriguez and Andrés Torres, with surprise guest Raul de la Garza. Francisco, Elba and Frederick are the organizers of the Copa Hidromiel México, a BJCP competition in Mexico City. Between them they've an impressive collection of education and experience. We will also have Bob Slanzi, US Mead Ambassador to Mexico. Copa Hidromiel México 2024 is a mead competition organized with the purpose of supporting, disseminating and promoting the production and consumption of artisanal drinks made from bee honey. The competition is endorsed by the BJCP organization based on its official guidelines, widely recognized internationally.The direction and coordination of the 2024 Mexico Hidromiel Cup will be carried out by NINKASI/IBQ. Francisco J. Olachea M. and PHOCAL/Frederick Rodriguez and as Judge Director Elba Copado, with the objective of disseminating the culture of mead. The 2024 Mexico Hidromiel Cup will take place in Mexico City on Tuesday, September 10, Wednesday, September 11, and Thursday, September 12, 2024 and will have both home and commercial entries. The winners will be notified on Saturday, September 14, 2024 on social networks. You can see the 2023 highlights of the Copa Hidromiel México here: Francisco Olachea is a biochemical Engineer, and holds general Certificate in Brewing and Spirits by the IBD, is a Certified BJCP judge, Certified Cicerone®, and a Mead BJCP judge, Cider BJCP judge, Unionbirrai Beer Taster, Master Mezcalier, Cigar Sommelier and Sommelier member of the Mexican Sommeliers Association. He is also an instructor at the Mexican Academy of Sommeliers. Finally, he is CEO at I+D CERVEZA SA de CV since 2011. Elba Copado is a Graduate in Chemistry from the University of Guadalajara and a Graduate of Siebel Institute of technology WBA (concise course in brewing technology / Brewing Microbiology). She has also taken the Specialist Course in Beer by the University of Alicante. Elba is a pioneer in homebrew in Mexico, and is a  commercial beer (2003), mead (2014) and cider (2021) producer. She is a BJCP judge of beer, mead and cider and is a Certified beer server of Cicerone's program. She is President of Ceryder A.C and Founder of Cup San Arnulfo.And she is Adiministrator of BJCP exams of beer, mead and cider in Mexico. Elba is also owner of the Beer Lounge in Tlaquepaque, Mexico, where she and her husband Aguirre sling her unique beers. Imbibe tells her story well here. Frederick Rodriguez is a photographer, producer and director with more than 30 years of experience in the audiovisual industry.  He has produced, photographed and carried out various feature film, short film, video clips, corporate, institutional and documentary projects.  In 2012 he edited and post-produced the documentary series “Hallazgos” of the INAH, Partner and founder of La Valija Industriarte, obtaining the PACMyC award for the development of the documentary “Los paths that van” 2014 as director and photographer, In 2012 with the company Museum he developed a 360º mural for the Museum of Music in Puerto Rico and from 2015 to 2017 he developed an interactive table for the exhibition of the Constitution in the National Palace at the same time he developed 2 video walls for the Museum of Constitutions of the UNAM, since 2022 he documents the "Copa Hidromiel México", creator of the documentary "Fermentos Ancestrales"  (watch the trailer) in which he focuses on mead and pre-Hispanic ferments of Mexico and he is a mead judge (in process) since 2023. Frederick has also done a 2023 collective exhibition “I Feel Then I Re-sisto” UAM- University of Brighton” video art “Viaje sin Regreso”, 2022 researcher of the script “Tierra barbara” mini series. Currently he is the owner of Phocal Photography where he directs, produces, post produces and photography for different companies such as Lincoln Towncar, Laboratorios Decrha, Intervet Schering Plougth,

This is another episode recorded live before an audience, this time at Funk Fest, the great event put on by Embrace the Funk and Yazoo Brewing in Nashville, Tennessee. Phil Wymore of Perennial Artisan Ales joins the show for a conversation about stouts, barrels, condiments, and whiskey.Phil Wymore is the Co-Founder of Perennial Artisan Ales in St. Louis, MO, established in 2011.  Prior to opening Perennial, Phil spent time in Chicago as the Cellar Manager of Goose Island, the Head Brewer of Half Acre, and attended the Siebel Institute.  In 2021, he started Passenger Foods, a one-person operation that makes chili crisp.  In 2023, he co-founded Common Ritual, an independent bottler that discovers extraordinary whiskies produced by underrepresented distilleries.Host: John HollGuest: Phil WymoreSponsors: All About BeerTags: Travel, Funk Fest, Stout, Barrels, History, St. Louis, Goose Island, WhiskeyPhoto by Brandon Jones

In this episode, Dan and Scott talk about the importance of glassware to beer, why the shaker pint is everywhere, and the irksome nature of seeing his beer in the glass of the large brewers.  They also talk about Dan's time in Chicago at the Siebel Institute. Cheers! 

There are multiple ways to build a community around your brewery, and one way is through membership clubs and offering your beer through community supported agriculture-type programs. Two brewers embracing that model are here to discuss their initiatives. January and February can be tough months for brewery taprooms. The collective societal hangover both on the waistline and wallet looms large. It can make running a small brewery even more difficult. But there are some ways to cultivate a loyal audience while also creating beers of note. The brewer-owners of Lady Justice Brewing in Colorado and  Stoneman Brewing in Massachusetts are here to share the stories of their membership programs and offer insight on how it might work for your small brewery. Betsy Lay is the co-founder and owner of the social enterprise Lady Justice Brewing in Aurora, CO. She holds a certificate from the Siebel Institute of Technology's Concise Course in Brewing Technology and also earned a Master in Theological Studies from Perkins School of Theology at Southern Methodist University. In her time off from the brewery, Betsy can be found with a good whiskey, a good book, and a good dog.Justin Korby is the owner / brewer of Stoneman Brewery in Colrain MA. Stoneman Brewery opened in 2012 and started the first beer CSA in the country brewing on a small farm using nearly 100% NorthEast grown ingredients in every batch of beer. Justin was a Stonemason for 10 years before deciding to change careers and take the hobby of home brewing to the next level and start a Nano Brewery.   As a one man business Justin also helps raise pigs, chickens and helps weed the homestead garden.The BYO Nano Podcast Episode 49  is sponsored by:Fermentis  There are occasions when a single micro-organism is not enough, you know it! That's why Fermentis gives you All-In-1™, a brand of specifically blended products, which can be made from a mix of micro-organisms, catalysts, nutrients and more. – Available in 500g and 25g. To learn more about how Fermentis can improve the quality of your fermentation visit  www.fermentis.com.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 49Host: John HollGuests: Betsy Lay, Justin KorbyContact: nano@byo.comMusic: Scott McCampbell

Mary Pellettieri, Co-Founder and creative mind behind Top Note Tonic began her beverage industry journey as a homebrewer with a focus on craft beer. After gaining technical expertise at the Siebel Institute and making waves at Goose Island, she transitioned from larger breweries to launch her own venture. Top Note Tonic, born from her entrepreneurial spirit, explores innovative possibilities in tonic syrups, herbal beers, and tinctures, showcasing Mary's expertise and commitment to pushing and brewing boundaries.   Here's a glimpse of what you'll learn:  Mary Pellettieri's journey from homebrewer to craft tonic maven Crafting Top Note Tonic's unique flavor profile Balancing bitter and sweet and creating tinctures for the American palate Top Note Tonic's flavor portfolio and shifting trends Top Note Tonic's transition from supplying bars to capturing the non-alcoholic market Supply chain challenges and ingredient sourcing in the beverage industry Mary recommends the style of gin that best complements Top Note Tonic The challenges and strategies involved in scaling up production to meet the demand The percentage of sales through the online store and the company's cost-effective moves Reflections on growth and marketing strategies Mary Pellettieri's advice for launching success in the beverage category   In this episode with Mary Pellettieri Join us for an engaging discussion with Mary Pellettieri of Top Note Tonic. From her roots as a basement brewer to being a trailblazer at Goose Island, Mary shares her journey in the beverage industry. Discover how Top Note Tonic evolved from kitchen experiments to a thriving craft tonic company. In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Mary Pellettieri, the Co-founder and Creator of Top Note Tonic. Mary delves into the challenges of creating beverages for diverse tastes, the shift to non-alcoholic markets, and the impact of the pandemic on scaling the business. Gain insights into marketing strategies, the importance of a clear brand story, and the lessons learned in navigating the ever-changing beverage landscape. Whether you're a beverage enthusiast or a budding entrepreneur, this episode offers a taste of success in the craft beverage world.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Our hosts sit down for a roundtable discussion with Rafael D'Armas to talk all things DEI (Diversity, Equity, and Inclusion).Rafael D'Armas began his beer journey as a home brewer which led to an internship with Bronx Brewery as part of a program fostered by Beer Kulture. He also received the MJF Sir Geoff Palmer Scholarship for Brewing and studied at the prestigious Siebel Institute of Technology. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we sit down with Dan Schedler, the visionary behind Around the Bend Beer Company. Dan's journey is a fascinating blend of marketing mastery and a profound passion for brewing.With 18 years of marketing experience, Dan has left his mark at renowned ad agencies like Campbell Mithun and Leo Burnett. He's orchestrated marketing triumphs for iconic brands like Kmart, U.S. Army, Discover Card, U.S. Cellular, and Cracker Barrel Old Country Store.But that's just one side of the story. Dan's also been a homebrewing aficionado for two decades. And now, he's merging these two worlds. As the owner of Around the Bend Beer Company, he's crafting a brand that's making waves.Join us as we dive deep into Dan's journey, from his marketing prowess to his brewing expertise. Discover how his skill set and broad experience uniquely position him to lead Around the Bend. And don't miss the insights he shares about marketing strategies and engaging audiences in the digital age.Plus, did we mention Dan's certificate of completion from the Siebel Institute, America's oldest brewing school? It's a testament to his commitment to brewing excellence.Tune in and gain invaluable insights from a master marketer and brewmaster. Whether you're a marketing enthusiast, a beer aficionado, or simply curious about the art of blending passions, this episode is a must-listen!Stay tuned for a captivating conversation that's bound to inspire.

This week, I'm excited to be joined by Tim Ogden of Deviant Libations in Florida, for a conversation that revolves around inclusivity in the beer space, and creating a taproom that reflects personality and passion. This is the last of the shows I recorded during the Florida Brewers Guld Conference this past summer, and I was grateful to meet and spend time with Tim Ogden.   Ogden started home brewing in the late 90s and after moving to Florida at a time when craft beer was far less accessible, and they became an avid homebrewer out of necessity.   It soon became apparent that working in the industry would be a dream come true.  They started out at Hops, a brewpub chain, and moved on from there in 2009 to help grow with Cigar City Brewing.    In 2008 after receiving a scholarship for the concise brewing course at Siebel Institute granted by the Florida Brewers Guild, Ogden served two terms on the guild Board of Directors.  Tim is known for adjunct sweet stouts, fruity IPAs, crispy clean lagers and not-so-tart sour ale, and has a passion for constant reinvention and blurring of the boundaries between styles.  Tim leverages creativity and personality to navigate the space between traditional beer and things a little less common to create beverages that are unique and fun, while still accessible to a wide array of people, and is intent on creating a space of radical inclusivity where all are not only accepted but genuinely feel welcome. This Episode is Sponsored By:ShopifyShopify's already taken the cash register online, helping millions sell billions around the world. But did you know that Shopify can do the same thing at your retail store? Give your point-of-sale system a serious upgrade, with Shopify. Sign up for a one-dollar-per-month trial period at shopify.com/drinkbeer and take your retail business to the next level today.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Tim Ogden Sponsors: Shopify, All About Beer Tags: Beer, IPA, Florida, Sour Ales, Taproom, Diversity

James Moriarty and the tale of his brewery should be a cautionary one. So many breweries start up with operators that know far less than James did.  He brewed in multiple facilities for over a decade, went to the Siebel Institute, worked as an engineer assembling and starting up breweries and only then did he leverage that experience to open Urban Brew Labs in Chicago.  But even that resume wasn't enough to take his brewery into profitability.  But James wouldn't go down without a fight. He pivoted, struggled, brewed, raised money and restructured. Like all of us, he wanted his dream to succeed.  But even closing his dream in August of 2022 didn't deter James from a career helping others open their breweries. In some ways it strengthened his understanding of how the business of craft beer works. And doesn't. Now he, like all of my guests, knows how NOT to start a Damn Brewery.  And now here's the story of James Moriarty and Chicago's late Urban Brew Labs.  Reach out to James at James@brokenpaddleinstalls.comUrban Brew Labs Website Urban Brew Labs Facebook Urban Brew Labs Instagram Urban Brew Labs Twitter Story about their closing Episode Sponsored by: Brewery Direct Simpson Motorcycle Helmets BrewBids Somnifix (use DAMNBREWERY at checkout for 10% off) Where to get my book --- Support this podcast: https://podcasters.spotify.com/pod/show/damnbrewery/support

During the Florida Brewers Guild Conference a few weeks ago I had the chance to meet a lot of dedicated professionals and folks working to bring deeper meaning to beer.  One such person is Ami Parrino the Laboratory Manager at Florida Avenue Brewing Company. At the brewery she combines her expertise as a microbiologist and Advanced Cicerone to ensure the production of top-quality beers and elevate the overall beer experience for consumers.  She is a beer judge and is Siebel Institute sensory trained. Ami offers classes on beer and food pairing and works with local breweries to curate their menu pairing options.  And she is in the process of writing a book on beer and food pairing culture around the world.This Episode is Sponsored By:Denver Rare Beer TastingIf you plan to be in Colorado in a few weeks for the Great American Beer Festival you need to check out the Denver Rare Beer Tasting. It happens on September 22nd and brings together 64 of America's best craft breweries all for a great cause -- the Pints for Prostates campaign. The beer list is incredible, packed with rare, exotic and vintage beers you won't find anywhere else. These are legendary beers the breweries hold back just for the Denver Rare Beer Tasting. This is a bucket list event for both beer fans and brewers. You can get a look at the beer list and find more information at pintsforprostates.org. All-inclusive tickets are $200 and include unlimited beer samples, a great buffet lunch, t-shirt, tasting glass and program. Money raised goes to the fight against prostate cancer including a free health screening before the event, a simple blood test that checks for common health issues that might just save your life. That's the Denver Rare Beer Tasting -- Drinking Beer and Saving Lives. Host: John Holl Guest: Ami Parrino Sponsors: All About Beer, Pints for Prostates Tags: Beer, Florida, Sensory, Pairings, Food, Beer Weeks, Pink Boots

Hot Take Mando is moving across the country and Rhys is moving across town. In the meantime, enjoy this classic FCSM interview from our humble beginnings in 2020! Get Ready for Some High-Quality German Engineering    Karlton Graham, Head Brewer of Kansas City Bier Co, joins the podcast to give us the lowdown on lagering.  A graduate of the Master Brewing Program at the Siebel Institute of Technology in Chicago, as well as the Doemens Brewing Academy in Munich, Karlton chats about what it takes to brew authentic German Lagers, and how to lay down some justice in Munich Biergartens.

Hablamos con Rafael De Armas, Venezolano trabajando en USA, maestro cervecero que en este momento cursa la beca The Michael James Jackson Foundation para Siebel Institute una beca que solo 8 se ganan en estado unidos anualmente! Ya que estábamos hablando precisamente de su experiencia con esta beca, el tiempo se nos pasó volando y nos brindó información súper valiosa que todos deberían saber!

Ted Vivatson from Eel River Brewing Company is our guest on Brew Ha Ha with Harry Duke and Herlinda Heras. He is the owner and co-founder of the brewery, which is located in Humboldt, California. They opened in 1995. About two years after that, they were pioneers in organic practices. Ted grew up in Danville, California and was deployed in Germany in the US Army and there he got to know high quality beer. After he left the service, he noticed that there was no good local beer, so he and some friends set about to make some. Today Eel River is one of the oldest craft breweries in America. He took a temporary job in the US Forest Service while studying engineering and home brewing. It wasn't always easy to find ingredients and equipment back then before home brewing became popular. He took classes at UC Davis and the Siebel Institute. Now, he and the other craft brewing pioneers are seeing their children move into the same business. They are tasting a beer called Climax which is named after a locomotive train. He made it to order for a friend who asked for a “naked” beer, meaning something plain and simple with no altered ingredients. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Click the logo to visit their website for up-to-date hours, menus, beers and more info. It was really hard to find organic hops and grain back then. They found organic hops in New Zealand and they had to send someone down there to secure the first supply. This is a very simple beer with a low ABV and only 100 calories per serving. The next beer tasted is a California Blonde Ale which has won 5 medals at the Great American Beer Fest. They also have opened their Amber Ale. Their first organic beers were limited by what ingredients were available. Visit our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. Ted Vivatson was also a pioneer in hard selzer, and Herlinda and Harry agree that his hard selzer the best tasting one around. They worked on it for about two years, to develop the right recipe. Finally they got it right. It's the only one naturally fermented.

Thank you again for listening to the podcast. Please subscribe and share it makes me smile. Follow me on IG @iamthedelo Subscribe and check out the YouTube at https://www.youtube.com/channel/UC1dZjagieHTs5FLcTXFz5cQ Husband-and-wife, Jeff and Leah Huss, have nearly 30 combined years of experience in the brewing industry. A former head brewer for BJ's Brewing in Chandler, Ariz., Jeff attended the Siebel Institute in Chicago, then the Doemens Academy in Munich, Germany. Leah co-owned and operated Papago Brewing in Scottsdale, AZ, for 14 years, helping pioneer the craft beer community and growth in Arizona. Their combined love and passion for craft beer inspired them to chase their dreams of owning a local, family-owned and operated brewery with Jeff acting as brewmaster, and Leah running business and marketing operations. In this Podcast we have a great conversation on Arizona Festivals like Devour and the Strong Beer Festival. What they mean for community and how they bring people together. Leah talks about her daily routines. Her history in the Beer Business. It's a family affair with her and her husband working together and their daughter even naming some beer ! She is a passionate and beautiful soul sharing her business and I had so much fun listening. I hope you do as well ! Go pick up some HUSS https://www.hussbrewing.com/ or check this out at https://www.hussbrewing.com/find-huss-beer Until next time ! Peace out. DELO

What does a banana taste like? I want you to take a moment to consider it, whether you like them or not. As you think about unpeeling the fruit and taking a first bite, do you imagine something sweet? Maybe the texture is mushy. Is there a scene playing out in your mind? I promise this question isn't for nothing, and in this conversation, you'll eventually hear how one skilled brewer thinks about eating a banana he can only find in memory. Get ready to meet Rafael D'Armas, who came to homebrewing and the beer industry through a career that started in political science and international relations. Originally from Venezuela, you'll hear how politics, history, and culture shaped his early assumptions of what he wanted to do for work, and then how a friend and some beer changed his mind. Rafael started in beer at New York City's Bronx Brewery through an internship program made possible with Beer Kulture, a nonprofit working to foster a more inclusive beer industry, and is currently a brewer at Montclair Brewery in New Jersey. This fall, it was announced he received the Michael Jackson Foundation's Sir Geoff Palmer Award for Brewing to attend the prestigious Siebel Institute of Technology, which has trained generations of some of the best brewers in the world. But all that is just background for the person you'll come to understand Rafael to be as we talk about his home country, what it was like trading political science research for beer, what “innovation” means when it's made personal … and bananas, of course. This is a chance to get to know an up-and-coming brewer who has unique and deep ideas of what beer can be, and how he wants to be a part of change.

When it comes to beer education, Randy Mosher has schooled countless drinkers on the art and science of tasting beer. He is a writer and creative consultant, the author of five books on beer and brewing, and provides training and lectures around the world. Mosher is a teacher at the Siebel Institute, has a background in design and advertising, and frequently consults on new product development and branding for breweries and specialty food and beverage companies. Based in Chicago, he is currently a minority partner in two Chicago-area breweries.This Episode is Sponsored by:Athletic Brewing CompanyAthletic Brewing Company's award-winning, craft, non-alcoholic beers are fit for all times. Down time, work time, game time, even gym time. Pick a time and grab an Athletic, because it's about time you could enjoy a great-tasting brew, any time you want. Even right now. Head to athleticbrewing.com and get some fresh brews delivered. New customers can even get 20% off with code AllAboutBeer20 and free shipping on two 6-packs or more.For original articles or to read the vast archives or to check out All About Beer.  follow us on Twitter @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. Hosts: Em Sauter and Don Tse Guest: Randy Mosher Sponsors: Athletic Brewing Co. Tags: Brewing, Tasting, Sensory, Flavors, Hops, Books The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com

When it comes to beer education, Randy Mosher has schooled countless drinkers on the art and science of tasting beer. He is a writer and creative consultant, the author of five books on beer and brewing, and provides training and lectures around the world. Mosher is a teacher at the Siebel Institute, has a background in design and advertising, and frequently consults on new product development and branding for breweries and specialty food and beverage companies. Based in Chicago, he is currently a minority partner in two Chicago-area breweries.This Episode is Sponsored by:Athletic Brewing CompanyAthletic Brewing Company's award-winning, craft, non-alcoholic beers are fit for all times. Down time, work time, game time, even gym time. Pick a time and grab an Athletic, because it's about time you could enjoy a great-tasting brew, any time you want. Even right now. Head to athleticbrewing.com and get some fresh brews delivered. New customers can even get 20% off with code AllAboutBeer20 and free shipping on two 6-packs or more.For original articles or to read the vast archives or to check out All About Beer.  follow us on Twitter @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. Hosts: Em Sauter and Don Tse Guest: Randy Mosher Sponsors: Athletic Brewing Co. Tags: Brewing, Tasting, Sensory, Flavors, Hops, Books The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com

Curious about what it takes to become a Brewmaster? HenHouse Brewery's Zach Kelly shares his untraditional path of becoming a Brewmaster and how others can enter in the field. He highlights the UC Davis Brewing Program and Siebel Institute of Technology along with ergonomic importance. If you're interested in craft beer, there are also different roles beyond making beer so tune in to learn more. HenHouse Brewing: https://henhousebrewing.com/ HenHouse Brewing Company YouTube: https://www.youtube.com/channel/UC7UdDaDBw-m0MeEo5ErrSvw WHAT TO WATCH NEXT: Financial Aid Expert Shares Everything You Need to Know (get more aid, when to appeal, manage loans) https://www.youtube.com/watch?v=x5_hm0QACco

Sometimes success comes quickly, and sometimes it's the result of years and years of working, training, and improving to get to the point where that success comes. In the case of Roaring Table (https://roaringtable.com) out on the northwestern edge of the Chicago metro area, founded by husband and wife team Beth May and Lane Fearing, it's a bit of both. Their recent string of successes—a Craft Beer & Brewing beer of the year, and a World Beer Cup medal—may seem sudden, but Fearing started laying the groundwork back in 2007 when he attended the Siebel Institute. He worked for another Chicago-area brewery for almost a decade before he and May felt ready to tackle the brewery challenge on their own. Today, he approaches their beer with an earnest energy, enthusiasm, and humility that's refreshing to see in someone who has worked a brew deck for so long. In this episode, May and Fearing discuss their approach to brewing and business, including: Building a specific water profile for hazy IPA that optimizes mouthfeel Dialing back non-barley grains for ease of brewing without sacrificing haze Colder fermentation in hazy IPA to reduce esters and improve hop expression Considering the difference between final gravity and perceived sweetness Patient fermentation with longer lag times Using modern hop products like Incognito and Lupomax pellets at various stages of brewing Employing IPA whirlpool hopping techniques with lagers Taking a pragmatic approach to lager brewing without sacrificing quality And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. G&D stands above the rest as the only chiller manufacturer that engineers your glycol piping for free. G&D also stands alone as the only chiller manufacturer with an in house team of installers and engineers, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com) BSG (https://go.bsgcraft.com/Contact-Us) This episode is brought to you by our friends at BSG. We all know that the best brewing results come from the best ingredients. BSG offers the largest variety of quality ingredients to create outstanding beers. BSG brings the best malt, hops and additives from around the world to your brewhouse. Their knowledgeable and dedicated staff comes from the brewing industry and can assist you in product consultation for your recipe formulation. Contact your dedicated sales or customer support rep, or become a customer at BSGcraft.com/BeACustomer (https://bsgcraft.com/become-a-customer/) Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. Even smoothie seltzers can benefit from the extra boost of flavor and color. Old Orchard is based in the Greater Grand Rapids, Michigan area—also known as Beer City, USA—and supplies craft beverage categories ranging from beer, wine, and cider to seltzer, spirits, and kombucha. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Arryved (https://www.arryved.com): As craft beer's most trusted point of sale system, Arryved is the mobile, all-in-one solution you need to decrease service friction and increase guest satisfaction. With a full suite of craft-specific features, no contracts, and no monthly fees, Arryved provides the necessary tools to help your brewery grow. Go to Arryved.com/cbb (https://arryved.com/cbb) to set up a free, customized demo. Remember, there is no “i” in Arryved. Ss Brewtech (https://www.ssbrewtech.com): From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com)

Betsy Lay is the co-founder and owner of Lady Justice Brewing in Aurora, CO. She began her career working in education-based non-profits, including serving two terms as an AmeriCorps VISTA, where she met Kate Power and Jen Cuesta. Together in 2014, the three friends founded the philanthropic Lady Justice Brewing Company. She holds a certificate from the Siebel Institute of Technology's Concise Course in Brewing Technology and also earned a Master in Theological Studies from Perkins School of Theology at Southern Methodist University. In her time off from the brewery, Betsy can be found with a good whiskey, a good book, and a good dog.Instagram: @LadyJusticeBrewingTwitter: @BetsyLayWebsite: ladyjusticebrewing.comFollow FTE on Facebook, Instagram and Twitter for alerts on new episodes. Ready to build your business like Lady J? Register for DO GOOD X's course Built for This. https://dogoodx.org/built-for-this

“From the first moment I touched a bag of beans, roasted them, and winnowed them, I was absolutely hooked.”Sam Ratto is the founder of Videri Chocolate in Raleigh, North Carolina. Videri is celebrating its 10th anniversary on December 15, and makes a full line of single origin and inclusion bars, as well as bonbons and other confections, and they also provide cacao in various forms for numerous breweries in the craft beer hotbed of North Carolina.  In this episode we hear Sam talk about his ongoing delight in chocolate and his partnerships with a number of craft breweries. We also hear from Sean Lilly Wilson of FullSteam Brewery and Lauren Woods Limbach of New Belgium Brewing. Episode Timeline::00-1:32 - Introduction1:32-10:24 - Sourcing, tasting, & partnering with breweries (Sam Ratto, Videri Chocolate) 10:24-23:41 - Partnership with Fullsteam Brewery - 10:24-11:53 - Sam on the source of the partnership - 12:53-23:41 - Sean Lilly Wilson of Fullsteam Brewery23:41- - Products for breweries & partnering with New Belgium Brewing - 23:41-28:19 - Sam on brewer products & relationship with Lauren Woods Limbach at New Belgium - 29:38-44:00 - Lauren Woods Limbach of New Belgium Brewing - 44:46-45:42 - Sam on New Belgium Exquisite Extraction45:42-46:45 - Sam on the story he's telling through Videri Chocolate46:45-47:50 - ConclusionBeers discussed in this episode include Fullsteam Brewery Videri Gold, Videri Gold, Igor, and Workman's Lunch, and New Belgium Exquisite Extraction.Other breweries mentioned include Crank Arm, Casita, and Deep River.Chocolate discussed in this episode from Videri Chocolate include Guatemala Lachua, Dominican Republic Zorzal Reserve, and their Peppermint Crunch bar.Other chocolate or cacao companies mentioned include Uncommon Cacao, Chocolate Alchemy, and Meridian Cacao.The music for this episode was sampled from an instrumental version of the song “Umbrella”  written and performed by indie folk musician Anna ps from her 2016 album Umbrella. You can find out more about Anna and get in touch about booking her for a show at her website.Guests:Sam Ratto is founder and head chocolate maker at Videri Chocolate Factory. Videri Chocolate Factory takes its name from the North Carolina state motto: Esse Quam Videri - To be, rather than to seem. Since 2011 we have been making bean to bar chocolate and bon bons from organic, direct trade cocoa beans and organic local ingredients. Sam Ratto and a group of friends started the company in Raleigh, NC with the goal to create a welcoming and friendly chocolate factory. We continue to build a welcoming chocolate factory committed to making delicious chocolate.Sean Lilly Wilson is the owner and “Chief Executive Optimist” at Fullsteam Brewery in Durham, North Carolina. After years working in fine dining, he decided to Fullsteam to highlight the agriculture and food economy of the South. He finds joy and meaning connecting people to the land and to one another. Beer is how he makes it happen.Lauren Woods Limbach developed New Belgium Brewing's award-winning sour beer program. She serves as its chief curator, carefully tasting and blending the barrels, recording their personalities, and bringing them to life. Lauren also built New Belgium's sensory program and took it from a basic production check to its present-day world-class program. Lauren has served as a judge at the World Beer Cup and Great American Beer Festival and as a faculty member of Siebel Institute of Technology. In 2019, Lauren was awarded the prestigious Russell Schehrer Award for Innovation in Craft Brewing. 

¿Sabías que la cerveza antes era hecha por mujeres y usaban bacterias vaginales para hacerla? En este episodio platicamos con Laura Peña que es Licenciada en Ciencia de los Alimentos, cuenta con un Concise Course in Brewing Technology en el Siebel Institute of Technology, una certificación de Advanced Brewing Theory y un curso de Formación de Líderes en Evaluación Sensorial por el Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ). En 2015 comenzó a trabajar en la industria cervecera, en la cervecería Cuatro Plumas. Inició como asistente cervecera, haciendo CIP, limpiando la cervecería, lavando barriles y embotellando. Después le dieron más responsabilidades especialmente en el área caliente. Planeando los cocimientos, ajustando recetas, mejorando eficiencias, etc. La nombraron Head Brewer y se encargó de la planeación, control de inventarios, desarrollo de nuevas recetas, propagación de levadura, control de calidad, entre otros. Durante 2017 trabajó de manera simultánea en Patmos Brewery donde fue responsable de monitorear fermentación, embotellado, ajustes de recetas, desarrollo de algunas cervezas especiales y ayudando en eficientar procesos. Desde agosto de 2018 hasta la fecha ha estado trabajando en la cervecería Cielito Lindo donde ha estado involucrada en algunos temas de la infraestructura del edificio, ayudando con el diseño de las utilidades como agua, desecho, CO2, aire, etc. Sigue el trabajo de Laura en Cielito Lindo en Facebook y en Twitter @CielitoLindo. Síguenos en IG @feminismomasticado TWTR @feminismomasti --- Send in a voice message: https://anchor.fm/feminismomasticado/message Support this podcast: https://anchor.fm/feminismomasticado/support

Assistant Professor of Communication Arts Brian Shelton is joined by Harper Alumna Kristina Gaardbo, who graduated from the Nursing Program at Harper College and now co-owns the incredible Chicago Culinary Kitchen after pursuing her passion for culinary arts. Gaardbo received her Certified Cicerone certification from Siebel Institute. Gaardbo helped her husband, Greg, with his Shockwaves Promotional Apparel business and they always shared a passion for barbecue. The pair decided to turn their culinary love into a catering company in 2012, and then opened the award-winning Chicago Culinary Kitchen in 2016. Gaardbo's restaurant has been rated the best barbeque in Illinois by Money Magazine. Gaardbo now has a food truck and recently opened a new expanded restaurant location in Palatine, IL. Join Gaardbo and Shelton in their conversation about Gaardbo's journey from a Harper College student to a successful business owner.

Go ahead and keep up with LaTroya's adventures on her InstagramWhile you're at it, give Five Wits Brewing a follow... and hit them up next time you're in Tennessee!Though applications for this round of the program are currently closed, head over to the website for The Michael James Jackson Foundation for Brewing and Distilling to keep up to date!For more information on the Siebel Institute of Technology, where LaTroya used her MJF scholarship, click here!LaTroya shouted out the ladies of Craft Women Connect, (special shout outs to Chris, @craftbeerconnoisseur ,  Jen, @ATLbeerboutique, and Michelle, @excitedtofeast ) they are a delightful group of humans and you should know them. We've also mentioned Eugenia Brown (aka @blackbeerchick) and her Road to 100 and LaTiesha Cook of Beer Kulture on the pod before... follow them already!!  

The debate over which is the best American beer city has raged from the earliest days of craft beer. Powerhouse names such as Portland (both Oregon and Maine), Asheville, Denver, Chicago, and others have each made convincing cases. And right there from the beginning has been San Diego, basking in its sunshine and style defining West Coast IPAs, and smiling knowingly at its competition. This week we have one of the most dialed in people following the San Diego beer scene. Beer writer and marketer Brandon Hernández has been deeply plugged into the southern California beer scene for more than a decade. He has helped direct marketing at some of the area's best known breweries, including Stone, Alesmith, and Societe. In 2019, the long-time writer decided to focus his efforts on creating a new interactive resource for fans of the area's beer scene with the founding of San Diego Beer News. The site is a bit of a throwback to the earlier days of beer blogs and local brewspapers. Instead of doing deep dives into broad, weighty topics of national import, Brandon focuses on providing detailed and tangible information about San Diego breweries and beer bars. SD Beer News offers brewery maps, tap lists, interviews with local brewers and beer players, and lots of local beer news. A native San Diegan, Brandon is one of the most informed sources you're going to find about that beer scene. And despite having worked for several local breweries and generally trying to promote San Diego beer, he's not afraid to express opinions and offer critical thoughts as he does throughout this interview. It's a refreshing break from so much retread that so often constitutes beer writing today. He also opens up in personal terms about some sensitive topics, including his own experience with sexual harassment at the hands of a local brewery owner. We also chat about the roller coaster that has been San Diego beer in recent years, touching on Ballast Point, Stone, Alpine Brewing, and the reckoning involving Modern Times and others.Here is my conversation with writer and San Diego beer ambassador Brandon Hernandez. For more information on the Beer Edge Podcast, follow us on Twitter @thebeeredge. And visit Beer Edge for more articles and engaging content.This Episode is sponsored by:Source Brewing CompanyWe talk with Greg Taylor about Source Brewing Company's Inclusion & Diversity Scholarship, which offers underrepresented groups the opportunity to receive a world class education from the Siebel Institute in Chicago. Source is also proud to announce the opening of its second location, in the Fishtown neighborhood of Philadelphia. If you are interested in the Inclusion & Diversity Scholarship, or are interested in working at Source in Philly, reach out to scholarshipcareers@sourcebrewing.com.Host: Andy CrouchGuests: Brandon HernándezSponsor: Source Brewing Company - Facebook: @sourcebrewing - Instagram: @sourcebrewing

In the world of bars, pubs, and dives, one of the greatest signs of respect is to have a bar stool named after you. John Holl has a bar stool named after him in a Tennessee brewery. And the late great publican Don Younger of the Horse Brass Pub in Portland, Oregon, had a corner seat at the now closed Falling Rock beer bar in Denver named after him. With its recent closure, I wonder what happened to that chair. In the beer industry, one legit sign of respect is to have a brewery name a beer after you. And it's not something that often happens for beer writers. It's an honor I have not yet had and that's probably for the best. Instead, SandLot Brewery in Denver years ago won some GABF medals for its Vienna style lager, playfully named Clueless Beer Writer. But then there are writers like my guest today. Norm Miller has been a professional journalist for almost 20 years, having worked at the same paper in Central Massachusetts that entire time. He's from the region, and indeed lives in the house he grew up in. He jokes that there's not much to do around there other than apple picking and some fishing. Norm was a little hesitant to be interviewed and as a fellow journalist, I get that. We're used to asking the questions and it can be a little uncomfortable handing the recorder to someone else. But I'm happy he agreed to chat as he's a colorful character with some great stories to tell. Norm is an interesting guy, so it's easy to see why Wormtown Brewery in Worcester, Massachusetts decided to name a beer after him. It's a great story that matches a great beer and he tells it in this interview.Norm and I have known each other for a long time and we have some unusual things in common. First, we're both trained journalists, folks for whom writing and and reporting are not just a passion but ingrained in ourselves. We've both written books about Massachusetts breweries. And as longtime beer writers, we've both covered beer in New England for decades. But we also have another connection, one I don't often discuss. Beyond my work as a beer writer, my more full-time gig is as a criminal defense attorney in the Boston area. And Norm's primary beat has long been crime and the justice system. We both speak a language unique to the courts and the Commonwealth, we know a lot of people in common, including lawyers, judges, and even defendants. And we both know it's never a boring day in the world of crime.He's been covering it for almost 20 years for the MetroWest Daily News. He's covered a lot of serious crimes, including murders, and too many trials to count. We talk about his experiences as a crime reporter, and how he wants to evolve his reporting beyond simply the details of day to day offenses. Norm wants to more deeply report on why these crimes are happening, their underpinnings, and he is also growing increasingly concerned about the ethics of reporting on crime in an age where the Internet never forgets. For a reporter at a reasonably small market paper, Norm has a knack for going viral. His first experience with Internet fame came as part of a crazy few minutes he had at a local police station when a woman came in and threw bacon against the reception window. He talks about what that was like and the experience of going viral.More recently, however, Norm went viral for the column he wrote when he retired as a beer writer. The column garnered coverage around the globe because of its candid nature. Norm wrote that he was giving up beer writing because he needed to stop drinking. He talked about the impact his tasting was having on both his physical and mental health. It was a bold and honest piece of writing and should be required reading for everyone in the beer industry. Spend anytime at a beer event or industry get together and it quickly becomes obvious that some and perhaps many in the beer business have an unhealthy relationship with the product they sell. Whether it's overconsumption, drinking and driving, or forgiving behavior that would otherwise be unforgivable but for the presence of alcohol, it's the third rail of the American beer business, one that few dare to touch. But Norm's column dared to go there and we discuss it and his present thoughts on the issue in our conversation.We also talk about his star turns as a television commentator on Nancy Grace, his love of 80s slasher films, and what it's like to work in the trenches on the police beat for so many years. For more information on the Beer Edge Podcast, follow us on Twitter @thebeeredge. And visit Beer Edge for more articles and engaging content.This Episode is sponsored by:Source Brewing CompanyWe talk with Greg Taylor about Source Brewing Company's Inclusion & Diversity Scholarship, which offers underrepresented groups the opportunity to receive a world class education from the Siebel Institute in Chicago. Source is also proud to announce the opening of its second location, in the Fishtown neighborhood of Philadelphia. If you are interested in the Inclusion & Diversity Scholarship, or are interested in working at Source in Philly, reach out to scholarshipcareers@sourcebrewing.com.Host: Andy CrouchGuests: Norm MillerSponsor: Source Brewing Company - Facebook: @sourcebrewing - Instagram: @sourcebrewing

Chris Shepard is one of the keenest voices in the craft beer industry. A Senior Editor for Craft Brew News at Beer Marketer's Insights, he covers the trade side of the craft beer industry with wit, wisdom, and a healthy dose of skepticism. You might wonder how a trained actor and theater director found his way to writing about the business of beer. Well, as you'll hear Chris tell it, Beer Marketers is a 50 year old company, a true family run operation, founded by Jerry Steinman. His son Benj, a fixture in his own right in the beer business, followed in his dad's footsteps and now runs the show. And for more than 40 years, Eric Shepard, Chris's dad, has been working with the Steinman's. Eric, who I've had the pleasure of sharing beers with, is the VP/Executive Editor and joined BMI in 1977.BMI is one of the oldest and longest running beer publications out there, certainly on the trade audience side of things. The company produces a handful of newsletters targeted at the broader beer industry as well as sponsoring conferences. BMI is a critical voice in the beer trade but it long focused almost exclusively on the big players for its largely wholesaler audience. But in recent years, the company has moved to expand its reach. One of the most prominent craft focused efforts has been Craft Brew News, which Chris writes and edits along with Benj's son David. See, a true family operation spanning three generations.Chris is one of my favorite people in the beer world. With more than 11 years covering the beer industry, he's smart, compassionate, and thoughtful. We sadly only get to see each other once or twice a year, at beer events like the GABF or the Craft Brewers Conference. As you'll soon hear, he's an exciting voice in the world of craft beer and I'm looking forward to our next beer together.For more information on the Beer Edge Podcast, follow us on Twitter @thebeeredge. And visit Beer Edge for more articles and engaging content.This Episode is sponsored by:Source Brewing CompanyWe talk with Greg Taylor about Source Brewing Company's Inclusion & Diversity Scholarship, which offers underrepresented groups the opportunity to receive a world class education from the Siebel Institute in Chicago. Source is also proud to announce the opening of its second location, in the Fishtown neighborhood of Philadelphia. If you are interested in the Inclusion & Diversity Scholarship, or are interested in working at Source in Philly, reach out to scholarshipcareers@sourcebrewing.com.Host: Andy CrouchGuests: Chris ShepardSponsor: Source Brewing Company - Facebook: @sourcebrewing - Instagram: @sourcebrewing

Today we talk with one of the most recognizable names in the beer industry at large. An aspiring rapper, occasional poet, famed brewery tinkerer, and now helping run one of the largest craft breweries in the world, Sam Calagione has had a storied and frenetic career. The co-founder of the Dogfish Head Craft Brewery, Sam Calagione's story began in 1995 when he and his wife Mariah opened Dogfish Head Brewings & Eats, the first brewpub in the State of Delaware. From the beginning, Dogfish established a reputation for innovation. Sam famously used non-traditional ingredients to brew a wide range of unusual and creative beers. To be sure, he was a master marketer but one whose core philosophy was always tied to making the best beer possible. As Dogfish Head continued to grow, so did Sam's reputation and role as a statesman and ambassador for craft beer at large. And during this time, Dogfish Head were friendly competitors with another brewery run by a gregarious and colorful spokesman for craft beer in Boston Beer's Jim Koch. The two breweries battled it out for a while there for the title of world's strongest beer in the alcohol arms race of the mid 2000s and were frequently featured together in media about craft beer. Fast forward to 2019, almost 25 years into Dogfish Head's journey, Sam and his wife sold the brewery to Boston Beer. The news surprised many in the world of craft beer but it makes sense when you consider the long standing relationship and respect shared by the two men. Now Sam has gone from running the smallest commercial brewery in the country to helping run one of the largest. He's gone from brewing a few gallons of beer at a time to being worth hundreds of millions of dollars. It has been a crazy ride. So from a porch in coastal Maine, we catch up with Sam to talk about the deal with Boston Beer two years on, Dogfish Head's recent innovations including in non-alcoholic beer, and whether the Brewers Association has provided enough leadership in the areas of racism and sexism within the craft beer industry. I also unearth a never before seen television series that Sam wanted to pitch with Michael Jackson and we discuss whether beer can ever work on television. For more information on the Beer Edge Podcast, follow us on Twitter @thebeeredge. And visit Beer Edge for more articles and engaging content.This Episode is sponsored by:Source Brewing CompanyWe talk with Greg Taylor about Source Brewing Company's Inclusion & Diversity Scholarship, which offers underrepresented groups the opportunity to receive a world class education from the Siebel Institute in Chicago. Source is also proud to announce the opening of its second location, in the Fishtown neighborhood of Philadelphia. If you are interested in the Inclusion & Diversity Scholarship, or are interested in working at Source in Philly, reach out to scholarshipcareers@sourcebrewing.com.Host: Andy CrouchGuests: Sam CalagioneSponsor: Source Brewing Company - Facebook: @sourcebrewing - Instagram: @sourcebrewing Arryved - Facebook: @arryved - Instagram: @arryved - Twitter: @arryved_pos 

CBP Stories showcase individual members who have an inspiring story to tell. M. David Gonzalez (DG) has been a professional brewer since 1996 and attended the prestigious Siebel Institute of Technology in 1997. He has been in a variety of situations from small brewpubs and breweries, to larger production facilities, to spending more than a decade with a corporate brewpub chain as a Head Brewer, and in a variety of capacities ranging from Assistant Brewer though to Director of Brewing Operations as well as many other important roles. He has spent two tours on the Board of Directors for the North Carolina Craft Brewers Guild, including being the first Vice President. He has won dozens of Gold, Silver, and Bronze medals at the Carolinas Championships of Beers over the years, and part of a brewing team that brought home a Gold Medal at the Great American Beer Festival in 2016. Shortly after Lost Worlds opened, he lead the team that earned four medals, including three Gold, at the 2020 North Carolinas Brewers Cup, and a Silver medal at the Great American Beer Festival in the same year. He is the Director of Brewing Operations/Head Brewer for Lost Worlds Brewing Company in Cornelius, North Carolina. In his spare time (which he runs a brewery, so isn't much), he spends time with his wife and 4 boys, hiking, and visiting other breweries…of course. www.CraftBeerProfessionals.org

Neste papo, Alexandre Bleed (o famoso Doutor Breja) conversa com a Ludmyla Almeida (a IPAcondriaca) e com o Leandro Bulkool (o cara com relacionamento aberto com os estilos) sobre os mais diversos estilos de cervejas. Doutor Breja é sommelier, mestre em estilos, juiz BJCP e professor dos cursos cervejeiros do SENAC de São José dos Campos. Ele nos contou sobre a experiência de fazer o curso de mestre em estilos na Siebel Institute de Chicago, falou sobre a polêmica Catharina Sour, deu uma paradinha proteica, conversamos sobre como os sommelieres recém formados podem desenvolver seu conhecimento e aquela velha disputa de West Coast IPA x NE IPA.

This week we're focusing on a specific overlap of agriculture and beer: small scale hop farming in non-traditional areas. Who is starting small farms, where are they located and what are the historical and present challenges these farmers face in North America where the “scale-up to succeed” mentality and monocropping are most prevalent? How is the “what's new” consumer fixation challenging for small scale, non-traditional growers, and how do branding and marketing play into the hands of large scale growers? On the other side, where can small scale farmers exceed industry expectations? Here to discuss the ins and outs of small scale hop farming in non-traditional areas is James Altwies, a trained molecular biologist, horticulturist, and sensory scientist, holding advanced degrees from the University of Wisconsin-Madison and the University of Toledo. In addition to his podcast, Hopnology, and consulting work for hop farmers, James teaches at the Siebel Institute of Technology in Chicago. Listeners may remember him from our sensory discussion in Episode 017. James also weighs in on the impact climate change has had on hop growing, terroir and use of hydro and aquaponics. Find Hopnology: Website/Podcast Facebook Instagram Siebel Institute Of Technology: Official Website Facebook Instagram Find Heavy Hops: Website (Listen to all episodes and access detailed show notes!) Facebook Instagram Twitter Support The Show By Donating Episode Art and HH Logo By: Bryn Gleason Please Subscribe to our podcast via your preferred listening platform. Rate and leave us a review on Apple Podcasts to help others find us! Give the gift of HH by sharing our episodes on social media! Small actions such as these go a long way in helping others find us! Episode Notes: https://scorchedtundra.com/heavy-hops-ep-049-non-traditional-hop-farming-james-altwies-hopnology-siebel-institute-of-technology/

This week on Beer Sessions Radio, Jimmy is breaking down the Brewers Association style guidelines for craft beer. On the show is Chris Swersey from the Brewers Association in Salmon, ID; B.R. Rolya, formerly with Shelton Brothers Importers and a BJCP nationally ranked judge; and James Tai, an advanced cicerone, and BJCP certified from New York, NY.Chris kicks off the show with an introduction to the Brewers Association, offering a bit of history into the key power players behind the style guidelines. BR gives an inside look into what it’s like to be a judge, and the two discuss Kentucky Common beer, a great example of a historic style that had fallen out of favor but recently reemerged. Chris breaks down the pillars to judging beer, breaking down the process, and each event and category a beer can qualify for. Jimmy even challenges him to classify his double IPA from Kills Boro, which Chris aces easily. After the break, James hops on the show with lots of curiosity about how different beer style guidelines lean on each other. James is an advanced cicerone with a certificate in Advanced Brewing Theory from the Siebel Institute and is currently working towards his Master Brewer standing. After a lively conversation about how style changes can happen, James asks Chris for any insight into which direction craft beer is heading in the next five years, and Chris’ answer does not disappoint. Beer List:Sierra Nevada Juicy Hazy Session IPAWild East Brewing, Temperance, English Dark MildFifth Hammer Brass BonanzaKills Boro Brewing Company, The One With Sabro Kills Boro Brewing Company, Jumping to Conclusions, DDH Double IPA (Style: Juicy Hazy Imperial IPA)Photo Courtesy of James Tai. Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Patrick interviews Mike Crea, Founder and Owner of the Award winning UNSUNG Brewing, located in Anaheim California. Ohio-born-and-raised, Mike is a Certified Cicerone and Graduate of the Master Brewers Program at Siebel Institute of Technology. In today's podcast, Mike takes us on a hero's journey, the journey which made him fall in love with comic lore at a young age. “The business is a blend of... Source

Patrick interviews Mike Crea, Founder and Owner of the Award winning UNSUNG Brewing, located in Anaheim California. Ohio-born-and-raised, Mike is a Certified Cicerone and Graduate of the Master Brewers Program at Siebel Institute of Technology. In today’s podcast, Mike takes us on a hero’s journey, the journey which made him fall in love with comic … Continued

The brewery has been in operation for 8 years, in this time Kasey has often been met with bias in everyday interactions, Kasey shares how she handles these situations in a way that educates people. Also, her unique perspective on how her work is allowing her to fulfill her purpose. We wrap up with advice for a new generation of women who want to take on unique careers. From an exercise called a daily gut check, to the alcohol trend you never saw coming and Kasey’s IG handle, we have some good laughs on this episode. Prior to the opening of Broken Bow Brewery, Kasey earned her B.S. in Biological Sciences, with a minor in Biomedical Engineering and a focus on Neuroscience from Carnegie Mellon University in Pittsburgh. During the first year in business, Kasey earned an associate's degree in Advanced Brewing Theory from the Siebel Institute of Technology in Chicago. For more information, visit: https://www.brokenbowbrewery.com/ https://www.instagram.com/gristkase About By Intent: Website: www.byintent.com Instagram: instagram.com/byintent Facebook: www.facebook.com/byintent/ Apple Podcast: apple.co/3hUo0RR DISCLAIMER The information provided in this video/audio is designed to serve as generally helpful information on the subjects discussed. We are not licensed medical professionals of any kind, neither psychologists nor therapists. The video/audio is not meant to be used, nor should it be used, to diagnose or treat any medical, psychological or behavioral condition/s. For any type of diagnosis or treatment, please consult a medical professional. We make no representations, guarantees or warranties that the information in this video/audio is appropriate for you or will result in an improvement of any nature in your life. Resources and links provided to third-party products, services, processes or other information in this video/audio are purely informational and do not constitute or imply endorsement, sponsorship or recommendation thereof, or any affiliation with us. For more information, please refer back to the full terms and conditions on www.byintent.com.

In this episode, we heavily dive into the formal training options available across Australia and Globally in the Brewing Industry, where I chat with Young Henry's Co-Founder & IBA Training Advocate Leader Richard Adamson who has been pivotal in the development of the CIII Microbrewing course here in NSW  and the greater national TAFE course framework for the brewing industry here in Oz, and to complement this chat, we are also joined by Director of Online Learning & Faculty Member of the historic brewing school Siebel Institute of Technology, Richard Dube.In our chat we discuss the TAFE course offerings now available to those either wishing to get into the brewing industry or formalise their current skills and experience, apprenticeship options, as well as the role that the Siebel Institute of Technology has played in the training & development of the brewing industry over the past 100 plus years and how keen learners can take advantage of it's online program and flexible module offering.EPISODE LINKS:Independent Brewers Association WebsiteSiebel Institute of Technology WebsiteTAFE Certificate III in Microbrewing Courses:TAFE NSW TAFE QLD TAFE VICOTHER TRAINING OPTIONSMonash BrewlabBrewery Training Australia (BTA) Federation UniversityVisit us at www.buildmeabrewery.com.au and sign up to our mailing list to be the first to know when episodes launch plus exclusive Brewery Building Content.Also like and follow us on FacebookBuild Me A Brewery Facebook PageBuild Me A  Brewery Discussion Group

The first time Sam, Bryn and I visited Door County, Wisconsin was in January 2019.  At Half Acre’s Far And Away Festival the previous autumn I was introduced to Hacienda Beer Co, only to discover I’d in fact known most of them from their time studying at Siebel Institute and mine serving them on their many visits to Local Option. 

Christian Von der Heide, President and CEO of Siebel Institute – the oldest Brewing School in the Americas – joins us for a dive into brewing education.  How has it changed over time?  How and which technological innovations have impacted the industry most? Beer is an evolving and ever changing industry; Christian tells us about how Siebel has widened its

Get Ready for Some High Quality German Engineering  Karlton Graham, Head Brewer of Kansas City Bier Co, joins the podcast to give us the lowdown on lagering.  A graduate of the Master Brewing Program at the Siebel Institute of Technology in Chicago, as well as the Doemens Brewing Academy in Munich, Karlton chats about what it takes to brew authentic German Lagers, and how to lay down some justice in Munich Biergartens.

Join Howard Fletcher and his conversation with Jeff Ramirez, co-founder and Chief Beer Officer of Denizens Brewing Co. In this role, Jeff is responsible for all aspects of beer production, both for taproom and wholesale consumption. In addition to brewing over 150+ beers to-date and developing a popular core lineup, making Denizens one of the most popular craft breweries in Montgomery County, Maryland. In this episode, you’ll learn:  Jeff has brewed his entire professional life having previously worked in breweries in the Philadelphia, PA area and Boulder, CO. Jeff's experiences at the Siebel Institute and World Brewing Academy and how they shaped his brewing style. How Jeff found himself starting the first legal craft brewing business in Montgomery County, Maryland.   Jeff successfully established an extensive barrel aging program at Denizens. And much more!  ~  You can find Denizens Brewing Co. on:  • Website: https://www.denizensbrewingco.com/ • Facebook: https://www.facebook.com/citizensbrewco/ (https://www.facebook.com/citizensbrewco/) • Instagram: https://www.instagram.com/denizensbrewing/ (https://www.instagram.com/denizensbrewing/) You can find Barrel Tasting with Howard Fletcher on:  • Website: https://barreltastingpod.com/ (https://barreltastingpod.com/)  • Facebook: https://www.facebook.com/BarrelTastingPod (https://www.facebook.com/BarrelTastingPod)  • Instagram: https://www.instagram.com/barreltastingpod (https://www.instagram.com/barreltastingpod)  • Twitter: https://twitter.com/fletchDC (https://twitter.com/fletchDC) 

Eymard Freire of the Siebel Institute walks us through critically assessing beer. How do we go about judging a beer based on its appearance, color, aroma, and flavor in order to build our overall impression? Building on lessons from Part I, we dive deeper into what chemicals or compounds produce the aromas and flavors we are familiar with. This conversation

What do breweries need to do to ensure quality? My guest Mary Pellettieri in ep 38 of It Starts With Beer knows. Join special cohost Chris Sayer of Brewery Legitimus and I for an informative conversation that covers material from her book, "Quality Management," advice for small breweries, and gems of wisdom from Mary, who has taught at the Siebel Institute; worked with Goose Island, Miller, and many other breweries; and written extensively on many beer quality topics. Background music: “Lofi Hiphop Mix 2020” and “Piano Bar: Smooth Jazz Club at Midnight Buddha Café”

Our episode with Todd Leopold is LIVE TODAY!This is our FINAL episode in our series highlighting Colorado Whiskey!Todd Leopold is the Master Distiller and Co-Founder of Leopold Bros in Denver, Colorado. Leopold Bros was recently named a finalist for the prestigious James Beard Foundation award. Todd Leopold received his diploma in Malting & Brewing from the Siebel Institute of Technology in Chicago in 1996. After graduation, he trained at the Doemens School in Munich focusing on the production of lager beers. He has apprenticed at several breweries and distilleries throughout Europe!Tune in wherever you get your podcasts to hear Todd share more about his life, his own journey from brewing delicious beer to distilling a range of excellent spirits, and what he is excited about for the future!

In the midst of the last Great Recession, Potts felt the itch to turn his brewing hobby into a profession. While preparing and studying at the Siebel Institute, he fell in love with sour beer. He set out to brew it at his own brewery in an unlikely place for sour beer—smack dab in the middle of the agricultural heartland of Illinois. After seeing the demand at the Great American Beer Festival in 2011, Destihl (https://www.destihl.com) committed to expanding its sour beer production. That has led them on a trajectory they’ve followed to the current day, where 50 percent of the beer they brew is of the sour variety. Quick-sour beers are a large part of that volume, but unlike typical kettle sours, Destihl doesn’t just push a fast Lactobacillus fermentation. Instead, they use their own mixed culture built from a spontaneous capture in the brewery—an approach that gives them flavors they can call their own. Developing a process to scale their quick-sour program was not easy, and Potts walks us through the successes and setbacks along the way. That process of innovation is one that they’ve applied with similar force to evolving styles like hazy IPA, and Potts also talks about how they developed their own take on the style—one that’s shelf-stable and capable of tasting great in their far-flung retail markets. They’ve done it without sacrificing elements they find crucial to the style, such as dry hopping during active fermentation to achieve bio-transformative effects. Location is no impediment to brewing great sour beer, as long as you seek out your own process and your own creative voice. Destihl is proof of that. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (https://Fermentis.com): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://Fermentis.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

SingleSpeed Brewing When SingleSpeed Brewing founder Dave Morgan decided to open a brewery he'd never brewed a single batch of beer.  Morgan saw a need for a brewery in his area and decided he would be the one to do it.  He headed to the Siebel Institute to figure out this brewing thing.  Everything seemed to have worked out pretty well. Morgan gives us the rundown on his journey to opening his brewery and the challenges of expanding into an old Wonder Bread plant.  As we sip SingleSpeed's Gable Helles Lager we get some info on Iowa wrestling legend Dan Gable, and find out Tim and Dave have an unusual connection through some wrestling friends.  We also learn what a single speed bike is and how it differs from a "fixie."  And we get the scoop on Tip the Cow Day and all the variants of their delicious cocoa espresso stout they'll serve up. The Beer List SingleSpeed Gable | Helles Lager SingleSpeed Tip the Cow | Cocoa Espresso Milk Stout SingleSpeed Zach's Mexican Donuts | Mexican Imperial Stout The SingleSpeed Brewing patio look inviting at dusk. (Photo: SingleSpeed Brewing) Craft Beer News Congressional Leaders Agree on 1-Year Tax Extender Package For Breweries New Belgium’s Employee Ownership Votes to Approve Sale of Brewery to Kirin Researchers in Denmark Have Tested the Theory that Tapping A Shaken Beer Prevents it From Exploding More from the Midwest Check out some of our other great episodes from Midwest guests. Revolution Brewing with John "Jumpy" Palos | Ep. 202 The Chicago Brewseum | Ep. 198 New Glarus Brewing with Daniel Carey | Ep. 163

A Brief History of Off Color Brewing (ahem) - At some point John and Dave were born. They did other stuff for a while and then they figured out they were better at making beer than at the other stuff. So that's what they do now. They met while both studied at the oldest and most respected brewing school (of the two...and by the brewers that went to the one) in the US, the Siebel Institute, in 2008 and the brewery was envisioned while they both interned at Metropolitan Brewing afterwards. After cutting their teeth at larger breweries, the two somehow convinced enough otherwise-very-smart-people to invest enough money for them to buy some big shiny things to make their own beer in. So that's what they do now. The end. (bows) Silly People is a sour ale made with a recipe that provides a complex experience featuring notes of lactic acid, lemon juice, and grapefruit juice; balanced by a rising bread body and enhanced by a mouthful of salinity from French grey sea salt. This week on FDB - a Canadian island fights to be heard, very pure cocaine in France, Lebron’s left hangin’, and more! Now please kick back, and enjoy another sit down with Friends Drink Beer. To support Off Color Brewing and find out more about their beers, visit: Website: offcolorbrewing.com Instagram: @offcolorbrewing BEER EVENT OF THE WEEK EVENT: Dosvidanya Day 2019 WHERE: Destihl Brewery in Normal, Illinois WHEN: Saturday, November 23 from 10am to 3pm WHAT: Dosvidanya Day is a celebration of the great Dosvidanya beer and an experience, not just a beer release, featuring live music in the Barrel Room presented by Gabriel Events, exclusive access to their production floor and Barrel Room during the event, samples of several new Dosvidanya variants and a souvenir Dosvidanya tasting cup. Available for purchase to ticket holders at the event, they will have tattoos from Candor Tattoo as well as apparel screen-printing by Meltdown Creative Works. Plus, regular ticket holders have the opportunity to purchase additional bottles or cans of Dosvidanya during the event on a first-come, first-served basis, while supplies last. THIS IS A 21+ EVENT. Dosvidanya Day is a private event held in the production brewery area and the Barrel Room. Only ticket holders will be allowed into the event, but the Beer Hall will be open to the general public. Dosvidanya & it’s many variants clock in at 12.5% ABV. These beers are among the best in the world for their style and can be cellared in a cool environment. They suggest enjoying one now and laying one down in the cellar as you see fit. 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 Jared Brody - Writer & Producer

After attending the Siebel Institute brewing school in Chicago, Garett got to see and learn about the cutting edge craft brewery technology that the industry leaders rely on today. He took this knowledge and started as an apprentice at the 5 Seasons Brewing Company. This experience allowed Garett the opportunity to learn the ins and outs of the business, and it was there that he decided to pursue a career in craft beer.

This week, we are joined by Sam Tierney, Head Brewer at Firestone Walker - The Propagator in Venice, CA. We discuss many topics with Sam including: - Sam's early days on RateBeer, ticking and trading. - Being classically trained to brew at The Siebel Institute. - Knocking on doors looking for his first beer job. - Getting hired at Firestone Walker Brewing. - Starting off on the graveyard shift as a cellarperson. - Working under Matt Brynildson and Dustin Kral. - Being part of the creative process. - 805 Beer. - Living in a slow paced city of Paso Robles. - Launching Firestone Walker - The Propagator  - How The Propagator fits in with the main brewery. - The Creation of Mind Haze IPA - Discussion about the recent Dogfish Head Boston Beer merger. And much more!   We'd like to thank the sponsors of this show, if you are interested in sponsoring this podcast, please drop us a note at advertising@thefullpint.com. • Firestone Walker Brewing - Check out the new hazy IPA, Mind Haze - Let your mind wander.  • CraftyShipping.com - Pack your box of beer with confidence using Crafty Shipping's specially made crate. Listen to the show for the 10% off promo code. • El Segundo Brewing - Makers of some very fine hoppy ales near LAX, also check out their new digs, The Slice and Pint. Music for The Full Pint Podcast is provided by our pal Ben Tuttle, check him out at tenderbubbles.com  

With guest host Jared Evans returning, the Drinking Partners welcome Nick Rosich, head brewer of Penn Brewery. As they sip on a Penn Gold, the award-winning classic lager, Nick shares how Penn Brewery has stayed current by expanding beyond their early, more traditional offerings. From there, the discussion of the brewing process deepens as Nick explains the importance of yeast and how he got his start at Siebel Institute, a brewing school that has existed for over a century. With that background, the interview gets technical and precise about brewing, with Drinking Partners-styled interruptions and jokes. And then Day and Jared get existential. Tune in for that abrupt shift! Catch the Drinking Partners Friday, May 17th at the Ace Hotel for a silent disco and can release featuring a Fresh Fest exclusive brew. Find out more about Penn Brewery: www.pennbrew.com.

Garett Lockhart / Atlanta Brewing Company Garett Lockhart started his career with the Atlanta Brewing Company in 2010. Prior to joining ABC, he held roles in sales and marketing for a decade, before deciding to pursue his passion: a career in the craft brewing industry. He attended the Siebel Institute of Technology to study brewing […]

Episode 191 of InterBrews welcomes author and craft beer icon Randy Mosher to the show via Skype from his home in Chicago, IL. Randy chatted with InterBrews host Josh Stewart about his journey into the beer world, including his role at Siebel Institute and with the Cicerone Certification Program. Randy broke down his entry into […]

    Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade.   Show notes… Favorite Success Quote or Mantra. "You've got to know the basics before you can break the rules."  In this episode with Jay Bayer, we discuss:  Paying your dues before making your moves.  Constantly improving communication.  The importance of being reliable and dependable.   Taking a risk.  The importance of a team that can communicate and work together.   How quality of product influences moral. How to communicate directly and sternly, yet in a caring way.   Why you should never berate someone in front of co-workers. Wait until after service in a private setting.  How culture comes from the top down, so be mindful of what culture you're projecting.  Using food and beer to foster relationships.  Getting a sweet deal on restaurant space by being someones exit strategy.  How getting out of the way empowers your people. How giving your people the opportunity to create and contribute increase their buy in.   The benefits of being an "industry" focused bar.  How you go further if you choose to collaborate instead of competing against one another.         Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Team builder.  What is your biggest weakness? Stubborn.  What's one question you ask or thing you look for during an interview? Find out if they're can pick up on the details.   What's a current challenge? How are you dealing with it? Time management.   Share one code of conduct or behavior you teach your team. empowering your people to contribute and create.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Guns Germs and Steel  Eat that Frog! Attention Pays Share an online resource or tool. Facebook What's one piece of technology you've adopted in your restaurant and how has it influence operations? Slack If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? empower your people with the tools they need Actively maintain your culture. Make time for you. Contact Info jay@saisonRVA.com @jaybayerjr  Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jay Bayer for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chicago podcast exposing the best artists, musicians, writers, film makers, brewmasters, bands, entrepreneurs, and much more. We wanna hear from you! Shoot us an email at: Theindecentpodcast@gmail.com Exposing the Best Creators in Chicago | Hosted by Kevin McMahon

his week Australian Brews News Editor James Atkinson reports from the Craft Brewers Conference in the United States. James caught up with beer heavyweights Randy Mosher and Ray Daniels.  Both Mosher and Daniels reflect on the state of beer and the industry, and weigh in on what we might expect in the near future from the craft beer industry. Randy Mosher Randy Mosher: A master of brewing science, Randy Mosher applies his restless curiosity and creative energy toward the art of brewing. As a veteran and award-winning brewer, Randy knows the rules of brewing and when to break them. He is the author of such works as The Brewers Companion, Tasting Beer and Beer For All Seasons, and is a frequent lecturer on beer across the world. Ray Daniels: Ray Daniels Ray Daniels is the founder and director of the Cicerone Certification Program—the standard for beer sommeliers—and a member of the Senior Faculty of the Siebel Institute of Technology, America's oldest brewing school. Ray has worked on more than two dozen books on beer and brewing, becoming a certified as a beer judge in 1992 and has since accumulated thousands of beers worth of judging experience.

his week Australian Brews News Editor James Atkinson reports from the Craft Brewers Conference in the United States. James caught up with beer heavyweights Randy Mosher and Ray Daniels.  Both Mosher and Daniels reflect on the state of beer and the industry, and weigh in on what we might expect in the near future from the craft beer industry. Randy Mosher Randy Mosher: A master of brewing science, Randy Mosher applies his restless curiosity and creative energy toward the art of brewing. As a veteran and award-winning brewer, Randy knows the rules of brewing and when to break them. He is the author of such works as The Brewers Companion, Tasting Beer and Beer For All Seasons, and is a frequent lecturer on beer across the world. Ray Daniels: Ray Daniels Ray Daniels is the founder and director of the Cicerone Certification Program—the standard for beer sommeliers—and a member of the Senior Faculty of the Siebel Institute of Technology, America’s oldest brewing school. Ray has worked on more than two dozen books on beer and brewing, becoming a certified as a beer judge in 1992 and has since accumulated thousands of beers worth of judging experience.

Co-hosts Jan Rutherford and Jim Vaselopulos interview John Brumer, Jason Ginos, and Micah Niebauer, founders of Southern Pines Brewing. The three entrepreneurs first met while serving in the 3rd Special Forces Group. John enlisted right into the Special Forces qualification course. Jason went to Millikin University, and was a psychological operations specialist before heading into the 3rd Group. Micah attended Wheaton College in the ROTC Program, and went to the Department of State, the Department of Commerce, joined the 82nd Airborne, and then joined the 3rd Special Forces Group. These men served with distinction, with multiple active-duty tours. John, or Juan Peligro, as the Patagonia crew referred to him, has been a GORUCK Cadre since 2014. Jason and his wife, Aleah, have been married nine years, and have three young children, Tanner, Luke, and Charlotte. Micah and his wife, Patricia have been married for 10 years, and have three young children, Eva, Claudia, and Wyatt. Micah is the CEO, Jason is the CFO, and John is the COO of Southern Pines Brewing, in Southern Pines, North Carolina, where they all reside. Jan and Jim speak with John, Jason, and Micah about how disciplines learned through their Special Forces service helped them unite in a business partnership, and how they chose to advance a home-brewing passion they shared into a viable business. They also discuss how identifying with a community, and participating in community programs lends purpose to the enterprise. They discuss the company's mission and values individually, and how these statements of purpose keep them going despite inevitable challenges. There is also a segment about John’s participation in the Crucible in Patagonia, and how he is applying the lessons into the business on a daily basis. Listen in to learn more about turning a shared passion into a dynamic business partnership.   Key Takeaways [2:00] John, Jason, and Micah all served in the 3rd Special Forces Group, an airborne unit of the Green Berets. Their common bond, and strong teamwork, allowed them to enter head first into the entrepreneurial world as the Co-Founders of Southern Pines Brewing. [4:27] As the Co-Founders developed the slogan and mission statement for Southern Pines Brewing, they focused on the community aspect of craft brewing, with the art, history and tradition behind it. They visited many craft breweries to find inspiration for starting Southern Pines Brewing. They adopted some ideas they saw, and suggestions they received. [6:08] Southern Pines Brewing makes a huge impact on the local community. They participate in Boys and Girls clubs, and the Walter Moss Foundation, and retirement homes. They take their military community sense of belonging with them. Everybody understands beer. [7:33] Southern PInes Values: The customer is the focus of everything we do. We provide the highest quality products for our customers. We are a professional organization, demonstrating this in everything we do. We are constantly learning and growing. We are good citizens in the community. Fear will not drive decision-making. We are aggressive. Nothing is impossible. [8:58] Jason explains that their ambition to venture into brewing led them to be aggressive. First, they needed aggressive growth. In the second year they needed growth and financial efficiency. They will aggressively reach for their full effective production capacity, and eliminate choke points. In 2017, they will grow, but aggressively pay down debt and become a better business. [11:23] Micah talks about overcoming fear, by being proactive in their decisions. Their military experience leads them to take measured risks daily, not for their lives, but for their livelihood. [15:18] John speaks on how nothing is impossible became one of their values. He recalls a race car course in Special Ops. The lesson he learned was to look where you’re going. Don’t worry about all of the things that could possibly happen. Worry about the outcomes that you’re trying to accomplish. John speaks of his support from his partners to turn a hobby into a viable business. [21:33] Jason recommends, The Intelligent Investor, by Benjamin Graham, and the Berkshire Hathaway books. He also recommends Teddy Roosevelt’s “Man in the Arena” speech. Micah recommends two books, Built to Sell, by John Warrillow, and Scaling Up, by Verne Harnish. John recommends, Tribe, by Sebastian Junger, and Nassim Taleb’s, The Black Swan. [28:53] Micah notes John’s interactions with executives on the Crucible opened opportunities. Jason comments how John was so alive when he got back from being in beautiful landscapes with awesome leaders. The team problem-solving was impactful. John says the biggest thing was the day-to-day training through personal interaction with executives and veterans. [35:20] The partners finally have the time to look forward five to ten years. What are the best tools to get there? It’s another world from three Army guys making beer in a garage. There are opportunities and responsibilities not available before. [37:46] John speaks on how difficult it was to get financing. Jason says eight banks rejected them. The local PNC branch backed them, just when they were ready to go to Plan B. Micah adds they are so successful together because they are equally yoked to the success of the business. No one is going home. The business has to succeed. They are past the point of no-return.   Books Mentioned in This Episode The Intelligent Investor: The Definitive Book on Value Investing, by Benjamin Graham “Citizenship in a Republic (The Man in the Arena),” by Theodore Roosevelt Built to Sell: Creating a Business That Can Thrive Without You, by John Warrillow Scaling Up: How a Few Companies Make It...and Why the Rest Don't, by Verne Harnish Tribe: On Homecoming and Belonging, by Sebastian Junger The Black Swan: The Impact of the Highly Improbable, by Nassim Nicholas Taleb   Bios MICAH NIEBAUER, Co-founder & CEO Micah Niebauer is originally from Superior, Wisconsin. He attended college at Wheaton College, IL, majored in Political Science, and was a member of the ROTC program. Upon graduation in 2003, he worked at both the U.S. Department of State and the U.S. Department of Commerce prior to beginning service in the U.S. Army as an Infantry Officer in the 82d Airborne Division. He later joined Special Forces and served in 3rd Special Forces Group (Airborne). Micah completed multiple tours in support of the Global War on Terror before resigning his commission in June of 2013. He is currently the CEO and co-founder of Southern Pines Brewing Company. Micah completed the Siebel Institute of Technology’s Concise Course in Brewing Technology as well as the Essential Quality Control Course at White Labs, San Diego. Micah and his wife Patricia have been married for 10 years and have three children, Eva (7), and Claudia (3), and Wyatt (1). Patricia works as an attorney at Robins, May, and Rich in Pinehurst, and they reside in Southern Pines.   JOHN BRUMER, Co-founder & COO John Brumer is originally from Houston, Texas. He enlisted in the Army after high school and joined Special Forces through the 18X-ray program. John served as a Special Forces Weapons Sergeant in 3rd Special Forces Group (Airborne), completing multiple overseas tours. John was later chosen to serve as an instructor in the 1st Special Warfare Training Group (Airborne). John turned down a promotion in early 2013 and separated from the Army in June of 2014. He is currently the COO and co-founder of Southern Pines Brewing Company. John completed the Siebel Institute of Technology’s Concise Course in Brewing Technology as well as the Essential Quality Control Course at White Labs, San Diego. He has been a GoRuck Cadre since 2014. John resides in Southern Pines.   JASON GINOS, Co-founder and CFO Jason Ginos is originally from Hillsboro, Illinois. Jason completed two years of college at Millikin University, IL, before enlisting in the Army as a Psychological Operations Specialist in 2003. Jason later joined Special Forces and was assigned as a Special Forces Engineer Sergeant to 3rd Special Forces Group (Airborne). Jason completed numerous overseas tours in support of the Global War on Terror. He was later selected to serve as a Small Unit Tactics Instructor in the Special Warfare Center and School. After completing 10 years of service, Jason separated from the Army in June of 2014. He is currently the CFO and co-founder of Southern Pines Brewing Company. Jason and his wife Aleah have been married for 9 years and have three children, Tanner (6), Luke (3), and Charlotte (6 mo). Aleah serves as a First Sergeant in Military Information Support Operations on Fort Bragg, and they reside in Southern Pines.   Website: southernpinesbrewing.com

On this episode we continue our beer series with one of the best breweries in the country New Belgium Brewing. As of 2015, it was the fourth-largest craft brewery and eighth-largest overall brewery in the United States. Our guest is Lauren Woods Salazar, she is the wood callar director for New Belgium Brewing.While she was developing the wood program, Lauren also built the company’s sensory program, where she developed the sensory program from a basic production check to its present world-class program and education. Lauren and her team focused on the education of New Belgium’s expert taste panel, sales staff and distributing partners in production and flavor profiles of each craft beer.Lauren has served as a judge at the World Beer Cup and Great American Beer Festival, and as a faculty member of Siebel Institute of Technology. She has presented for the Craft Brewers Conference, World Beer Cup, American Homebrewers Association, American Society of Brewing Chemists, Master Brewers Association of America and others conferences and associations with various acronyms.Lauren received her BSW from the University of Georgia a lifetime ago and holds a Certificate from University of California- Davis for Applied Sensory Science and Consumer Testing. Its all about beer on this episode of Plumluvfoods.

Tanner Brethorst, Brewery Chief of the Port Huron Brewing Company. Tanner has a degree in Agricultural Business Management at the University of Wisconsin – Madison. While in school he landed a summer intern position at Tyranena Brewing Company in Lake Mills, WI.  After finishing his degree, Tanner furthered his brewing education at the Siebel Institute in Chicago.  He studied in both Chicago and in Munich, Germany. Tanner has worked with Lake Louie Brewing in Arena, WI, and Capital Brewery in Middleton, WI. On January 2nd, 2011, at the behest of his family, Port Huron Brewing Company began renovation in Wisconsin Dells. Beer for sale in kegs went out the door in mid-April 2012.

This episode’s guest is Eric McNeil, founder of Aquanaut Brewing Company. Aquanaut is in the Bowmanville neighborhood of Chicago. Eric started his professional career in graphic design and has been making Aquanaut's labels himself. After getting bit by the homebrewing bug, Eric took the Siebel Institute's "concise" course in brewing technology and he's spent a significant amount of time shadowing professional brewers on the job to learn his craft.

What? Another full-length show this week? Yep! We recently acquired a BJCP-curated sensory kit from the Siebel Institute, and decided to record and share our mostly horrible tasting experiences with all of you. Ethyl hexanoateAniseed, apple or licoriceCommon sources: Fermentation product, wort composition or yeast health GeraniolFloral, geranium flowersCommon sources: Hop addition and variety IndoleFarm, barnyardCommon sources: Bacterial infection during fermentation Spicy (Eugenol)Cloves, all spiceCommon sources: Microbial contamination, wild yeast or aging Earthy (2-Ethyl fenchol)Geosmin, soil-likeCommon sources: Packaging or water-derived contamination Papery (Trans-2-nonenal)Cardboard, oxidizedCommon sources: Product of oxidation, staling Isovaleric acidCheesy, old hops, sweaty socksCommon sources: Use of old, degraded hops AcetaldehydeGreen Apple, cut grassCommon Sources: Fermentation Product, staling, or contamination Butyric acidPutrid, baby vomitCommon Sources: Bacterial contamination D.M.S. (Dimethyl sulfide)Cooked corn, cooked vegetablesCommon sources: Wort boil, wort cooling or contamination Diacetyl (2,3-Butanedione)Butter, butterscotchCommon sources: Microbial contamination or improper maturation Ethyl acetateSolvent-like, nail polish removerCommon sources: Wort composition and yeast growth The Beerists are: John Rubio, Anastacia Kelly, Grant Davis and Mike Lambert. Photo courtesy of Shane Wilder. See more from his shoot with us here. Subscribe!Point your podcatcher to our RSS feed: feed://feeds.feedburner.com/thebeerists Or, subscribe via iTunes (Give us a review and a rating!) twitter.com/thebeeristsfacebook.com/thebeeristsor email us at info@thebeerists.com

Linux FUD | Volkswagen software scandal | Funkwerks Brewing Beer: Funkwerks Brewing Out of Fort Collins, Boups and Mark have made a trip there Specialty is saisons Founders met in winter 2009 at a brewing college, Siebel Institute, and opened … Continue reading →

Ashley Kinart began homebrewing to learn about the brew process so she could better answer customer questions at the craft beer bar where she worked. She eventually realized that it really interested her, so she enrolled in the World Brewing Academy at Siebel Institute of Technology. Four years later she became the brewmaster at Capital […] The post MicroBrewr 071: Four years from brewing school to brewmaster appeared first on MicroBrewr.

This week on Fuhmentaboudit, Chris Cuzme and Mary Izett are on location at Port Jefferson Brewing Company in Long Island! Tune in as they embark on an 11 beer tasting tour and chat with head brewmaster Mike Philbrick. Mike Philbrick is a Port Jefferson resident who homebrewed for almost a decade prior to graduating from The World Brewing Academy at Siebel Institute in Chicago. His passion for craft beer led him to bring Port Jefferson their own brewery to showcase his recipes in the popular tourist town and beyond. Tune in and hear about the brewing process, the inspirations behind the beers and some interesting styles he’s experimented with including honey porters. This program was sponsored by GreatBrewers.com. “When you have draft beer people in a can, people can take it anywhere. It’s very advantageous.” [24:00] –Mike Philbrick on Beer Sessions Radio

Download Zip Hoje Thiago Scalone, Matheus Ribeiro entrevistam Fernanda Fregonesi. Umas das musas da cerveja, kkkkk, que vai contar tudo sobre os verdadeiros cervejeiros, AS LEVEDURAS. Além disso, nossa musa da depressão vai falar sobre o Yeast Facts e a experiência no Siebel Institute. Links PodPesquisa: http://www.podpesquisa.com.br/   Curta-nos no facebook Uzmenino: http://facebook.com/Uzmenino Yeast Facts: http://www.facebook.com/YeastFacts Thiago Scalone: http://www.facebook.com/tscalone Matheus Ribeiro: http://www.facebook.com/matheus.ramos   Siga-nos no Twitter @uzmenino @scalone   Instragrando Uzmenino: http://instagram.com/uzmenino   E-mail contato@uzmenino.com

Greg Hall, brewmaster-cum-ciderist, teaches us a ton about cider making - something we knew nothing about. Of course, we touch on his time at Goose Island, the possibility of cider courses through the Siebel Institute in the future, barrel trading with Shaun Hill, and we scratch the surface of cider pairings. Our guest hosts are Marty Nachel and Drew Fox. Music: Juice - Keep It Moving

This week on Fuhmentaboudit!, Mary Izett conducts an interview with Dr. Fritz Briem, the Director of Technology at Boonrawd Brewery in Thailand, and brewer of several historical beers distributed by B. United International Inc. Dr. Fritz Briem also receieved his degree from the TU Munich-Weihenstephan, and was the former Director of Education at the Siebel Institute in Chicago. This episode is a homebrewer’s dream! Tune in for a step-by-step description from Dr. Fritz Briem himself about how he made his 1809 Berliner Weisse. Hear about the importance of wild flora in the beer’s brewing process. Later, Dr. Fritz Briem talks about his Grodziskie, and the role of the smoked wheat in the brew. Learn why the Grodziskie needs to mature, and then ferment further in the bottle to get its delicious flavor. Why does Dr. Fritz Briem smoke his own malt? The doctor also talks about some of his upcoming brewing ideas that will involve honey and molasses! This episode has been brought to you by The Heritage Meat Shop. “What can you do with the equipment and the ingredients and equipment you have now while thinking about the limitations of the past?” [5:00] “I always compare yeast and bacteria to human beings. If you treat them well, and you choose the right people for the right job, then it works.” [14:10] — Dr. Fritz Briem on Fuhmentaboudit!