Podcasts about stone delicious ipa

Allen and RD are knockin back Stone Delicious Double IPA by Stone Brewing. From the website:It's hard to improve on something with a well-deserved name like Stone Delicious IPA… unless of course you could double the Deliciousness. We're talking serious depth of flavor and an explosive aroma of lemon & tropical fruit from Centennial and Amarillo hops, all with less bitterness than a typical double IPA. The result is extra fruity, extra satisfying and extra Delicious.Tasting NotesFeatured Hops: Amarillo, Centennial & El DoradoFlavor Profile: Candied orange, Meyer lemon, caramel, ripe red apple, red and black licorice. Palate: Medium body, medium sweetness and then some bitterness on the finish. Appearance: Deep gold, clear, white fluffy head.Aroma: Strawberry shortcake, sweet lemon, honey, cherry skin.Overall: We have played around in the past with doing a double version of our Stone Delicious IPA. This one shares some attributes with Delicious but also is its own unique beer. At 9.4%, it drinks deceivingly smooth and really captures the complex layers of a Delicious IPA!Thanks for watching!---------------------------------------#beer #craftbeer #beerreview #beerpodcast #craftbeerreview #craftbeerpodcast #stonebrewing #ipa #doubleipa #strikeoutbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

THIS WEEK!!  We're loaded, with quips, and turnarounds, and delicious Stone Delicious IPA. Still waiting on that sponsorship.  Also, songs about history being wrong and being taught that way in the schools (wooooooof, maybe a bit to close to reality, but hey, that's how improv goes, folks!), a song about reaching around your problems, and finally, the crux of the episode: how lazy fadeouts in songs are. For real, that shit is lame, and it's good that it's been more or less unused for awhile. At least in the music we listen to.  Regardless: Dinosaurs existed with Jesus, Carbon Dating is false, you need to get a good reach around on those problems, and THIS EPISODE TOTALLY DOESN'T END WITH A LAME ASS FADE OUT.

What's it like to navigate the thrilling world of modeling while juggling summer yard work and pool maintenance? In this episode of Plastic Model Mojo, we bring you a vibrant recap of Wonderfest, one of our favorite events, and share our boundless excitement for the upcoming Nationals. Have you ever wondered how to keep your hobby fresh and exciting? Join us as we reflect on some podcast episodes that exceeded our expectations, emphasizing the significance of trying new things. We cherish our listener interactions, especially those at events, and give a nod to our current modeling fluids – a glass of Buffalo Trace bourbon and a Stone Delicious IPA – as we eagerly anticipate delving into listener mail.In our Community Updates and Interactions segment, be prepared to hear the latest listener updates and some intriguing direct messages. We'll unveil a secret project collaboration with Christian Gurney from Bases by Bill and share insights from Kevin Hedrich of Kit Masks about his exciting product expansion. We also extend our heartfelt thanks to Jason Sizemore for his work on the Tactical Notes newsletter, offer bourbon recommendations to John Colasante, and express our regret at missing the chance to meet him in Lexington. From supporting local shows to managing Facebook profiles, this segment is packed with valuable information and community connections.Ever wondered what it's like to transition from building model kits to making movie props? We take you on a nostalgic journey with Bruce MacRae.  Learn of his  early years of model building, starting with his first Revell Destroyer kit at age six, through to working on iconic films like "Star Trek: The Motion Picture" and "Titanic." Discover the behind-the-scenes craftsmanship, the union membership challenges, and the art of creating detailed dioramas. From humorous industry anecdotes to the latest modeling techniques, this episode offers a wealth of insights into the world of model making. Don't miss the excitement as we gear up for the national convention and share our progress on current projects.Support the Show with any of these options!PatreonBuy Me a BeerPaypalThe Plastic Model Mojo Merchandise StoreSQUADRON Adding to the stash since 1968Model Paint SolutionsYour source for Harder & Steenbeck Airbrushes and David Union Power ToolsModel PodcastsPlease check out the other pods in the modelsphere!PMM Merchandise StoreSupport the show with PMM Merchandise!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Bump Riffs Graciously Provided by Ed BarothAd Reads Generously Provided by Bob "The Voice of Bob" BairMike and Kentucky Dave thank each and everyone of you for participating on this journey with us. We are grateful for having you as listeners, and the community that has grown around Plastic Model Mojo makes it all worth while.

Welcome to our new work-in-progress set for video viewers! Today, we talk the best microbreweries to visit on Maui, dedicating our love for each other, John getting trashy before a concert, & much more! If you'd like to help support the show, you can send us Tips on Twitter!

Time for a free form episode! On Episode 133 our hosts review one (or three) beer and discuss one topic...Both Stephen and Jesse try and compare the Stone Delicious IPA, Delicious Citrus IPA, and Delicious Double IPA while sharing their 2022 end of year best lists..sounds like a free form recipe for success. Cheers!

Lake San Marcos is such a mystery to me. Like if you took the water feature from a miniature golf course and expanded that over a couple miles—that's what it would be. A human-made oasis. Fake? You bet. Kinda magical? Also that. And that's the kind of hokey water hocus pocus I live for. I'm the kind of guy who thinks sequins is the height of American culture. This podcast we recorded live from the Mister A's of Lake San Marcos—Amalfi Cucina Italiana. Chef Marcello Avitabile is a six-time World Pizza Champion (read the review here). The four owners are all Italian, all friends who met while working at another one of the top Italian food spots in the city, Buona Forchetta (Avitabile was the longtime exec chef). It's the second stop on our Delicious IPA Tour with Stone Brewing. (Note: These have been great events where we gather and sip and taste, available to those of you who join our Insiders program… you should sign up). One of the first “Beer vs. Wine Dinners” I ever went to was hosted by Stone. Wine has always been hailed as the perfect beverage for food. Since its inception, Stone has seemed fixated on proving that craft beer paired as well, if not better, than wine. Early on, I was skeptical if not scoffing. I went to the dinner thinking “this is a gimmick but there is quality food and beer.” And, wow. Beer won the night. The 200-plus people there that night voted it in a landslide. And it wasn't close on my card, either. I was shocked. Being a nerd, I dug into the science of it, and turns out beer has so many more flavor compounds than wine (due to the increased number of ingredients—hops, malt, etc.) This isn't a slag against wine, which is a quality portion of my life. Just beverage facts. Anyway, point is. Stone Delicious IPA is what their brewers have been tinkering with all these years. Their perfect food pairing beer. They came to us and said, “Hey, let's do a tour to celebrate what we think is a pretty awesome achievement, and let's use it to highlight some local restaurants and cooks and indie businesses.” Easy sell. So this week we pair it with Avitabile's primavera pizza—marinated zucchini and red bell peppers and eggplant, buffalo mozzarella, EVOO, fresh basil, all baked and blistered in 60 seconds in their hell-hot pizza oven. It's a doozy, and the strong, lightly citrusy hops stand up the char on the crust, making it a perfect pair. We sit down and talk with the owners Giuseppe Annunziata and Emiliano Muslija about Amalfi, and why they're importing 90 percent of their ingredients from the Italian coast they're from. In the news, we're pretty jazzed about Azuki Sushi's new omakase spot; Breakfast Republic makes the move on expanding to other cities; discuss the bizarro ambition of space-portal alien tiki lounge Mothership in South Park, and Amalfi announces the opening of their second restaurant in North County. For “Two People, Fifty Bucks,” David raves about the Aleppo chicken at Callie; Emiliano points people to Akai Hana Sushi in Rancho Bernardo; Guiseppe expresses his desire to try the raved-about Sushi Tadokoro; and I am still a little floored by the ube pancakes at The Holding Company—where they've got an all-ages brunch on their rooftop overlooking the O.B. pier. It's an all-ages brunch, which is great because just because some of us chose to procreate doesn't mean we died. The podcast is fully back. Thanks for being patient as we moved offices over the summer. Full steam. See ya next week. –Troy

The birria flatbread at Stone World Bistro & Gardens is one of those dishes that's gone in minutes. On this podcast, we huddle around it. Poke at it. Demolish it with chef Israel Ortiz. It's the kickoff of our new video series with Stone, which will highlight a few local restaurants and our favorite dishes that their cooks and chefs and food people have created. It's a celebration of Stone's Delicious IPA. After years of tinkering on the recipe of the ultimate beer that pairs well with food, Delicious is the result. Izzy walks us through what makes the flatbread sing, and we talk about how birria has overtaken the fish taco as the official food of San Diego. Our other guest? She was working at a branding agency in San Diego. At company events, she'd bring her salsa. Everyone loved it. On a lark, she tried out to be a contestant on Masterchef—that massive cooking competition on TV with Gordon Ramsey. She told her job she'd be gone for a bit. She wasn't allowed to tell them anything about how well she was doing on the show. As it became longer and longer that she was away, her company had to let her go. She came home, jobless, and couldn't tell a single soul what had happened. She'd won. She'd get the $250,000 check in six months. Until then, no money, no job, a young daughter at home, a single mom. Half a year later, she got the check for $250,000. She'd won. She is Claudia Sandoval—friend, talented chef, Richter-scale personality, judge on Masterchef Latino, and with her own series of Food Network travelogues now, Taste of the Border—in which she visits with chefs, farm workers, and food people along the U.S.-Mexico border. “The people were so amazing, and the food was incredible,” she says of Taste of the Border. “We meet these migrant workers who are out picking chiles in the heat of New Mexico. At nine in the morning, it was 109. So we got to know these families who are living on the farms, hand-picking every Hatch chile you buy at the grocery store. That is teh grit and the soul of the show, plus we get to explore some amazing restaurants.” On this episode, she talks about her experience filming and the things she's learned (hint: the border-regions of Mexico are the North American epicenters of Chinese food). She explains her new line of next-day delivery meals (chile rellenos, adobada pork chop, etc.). And we just kind of loudly laugh a lot. In “Hot Plates,” we talk about the opening of Sandpiper (in the place that was formerly Galaxy Taco), and I give a few of the can't-miss dishes from chefs Trey Foshee and Christine Rivera; talk about the new restaurants going into a remodeled historical building in Oceanside from the same people who brought you Louisiana Purchase (Grind and Prosper Hospitality); I announce I have finally given up a life-long effort to appreciate the charms of uni (everyone at the table thinks my mouth is broken); we talk about the two new restaurants being opened by the Jeune et Jolie and Campfire team (Wildlands and Lilo). For “Two People, Fifty Bucks,” chef Izzy says he can't get enough of Cocina de Barrio; Troy raves about the corn cake and double-cut pork chop at Sandpiper; and David is all about the North Park farmers' market, Knockout Bread, and other vendors. See ya next week.

Now entering Old Man Corner, it's the APM Podcast. Jeremy goes over the Dark Lord Variants, one of which he will have by the time this airs. Leaving the ghost of future beer brags behind, we move on to the past. Michael brags about a 5-star brew he had along with the 5-star glass it was served in. Jeremy discusses a IBC barrel aged beer made with Vietnamese coffee. Since we are finally on a more contemporary schedule, we talk Avengers Endgame. Then we get into the FDR, where we decide if this is delicious.Beer in this episode: Stone Delicious IPACheers!

In this episode we watch the Chicago Cubs host the Los Angeles Dodgers while we compare Goose Island Next Coast IPA and Stone Delicious IPA.

Alright Wall Fans! Episode 61 is a bit all over the place but still has all the great #CommonSense you crave...We rant a little, laugh a little, and have lots of fun! Crack a tasty Stone Delicious IPA and enjoy! Don't forget our Indiegogo campaign (link below) https://www.indiegogo.com/projects/go-tell-it-to-the-wall-studio/x/18793076#/

We tackled a whole mess of stuff here. Like all over the damn map. The highlights: Beer! (obviously…. It’s Stone Delicious IPA by the way. Pretty tasty), Adam West (RIP Batman. There’s some good content of his from a month ago here), the new Black Panther trailer, and obviously the main attraction: Sausage Party. Like an orgy of content (see what I did there?). It all came together pretty nicely if I do say so myself. Or maybe it’s just a shitshow. You be the judge. Just know that we don’t care what you think (or whatever…… please don’t be mad at us we love you). A new Flix & a Six! On The Spinchoon!

Buy A BGN Shirt/Glass Here – http://www.beergeeknation.com/store http://facebook.com/beergeeknation http://www.beergeeknation.com http://www.twitter.com/beergeeknation Stone Delicious IPA Stone Brewing 7.7% ABV Beer Geek Nation Rating: A Brewed at the new Stone Brewing World Bistro & Gardens – Liberty Station. This beer was fermented from barley, a grain containing gluten, and crafted to reduce gluten. The gluten content of this […]