Podcasts about taras boulba

Pour Another Round heads across the pond and visits with Yvan from Brasserie de la Senne in Brussels, Belgium. Yvan is a passionate brewer and brewery owner and brings you the Brussels People's Beer! In our very first episode from Belgium, Yvan talks with us about quality and the desire to always do better.  From the beginning, Brasserie de la Senne has brewed bitter beers - bitterness is the key characteristic of their beers. Why? They wanted to brew beers to their liking that could no longer be found on the market. You'll also find really solid low alcohol beers at Brasserie de la Senne (no N/As though!). The Taras Boulba (4.5%) is “the” beer for quenching your thirst and you still get amazing flavor!Brasserie de la Senne takes great pride in being a local brewery and focused on the Brussels region through and through. Exports are limited, however, their beers are available in a dozen countries, with a leading presence in the United States, Italy and Japan. Follow Pour Another Round:Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

In this episode of BierTalk, Markus Raupach interviews Yvan De Baets, co-founder and brew master of Brasserie de la Senne in Brussels. Yvan shares his journey into brewing, from his early inspiration at Cantillon Brewery to co-founding Brasserie de la Senne, which played a key role in reviving Brussels' brewing scene. He also discusses the values that drive his work, such as sustainability and quality, and the social aspects of beer. Yvan explains the importance of traditional brewing techniques, the influence of Belgian beer history, and his passion for creating balanced, characterful beers like their flagship Zinnebir and session beer Taras Boulba...

BSR always strives to shine a light on people moving the Beer World forward. Writers and editors are often the most thoughtful, impactful people in the worlds of beer, spirits, and hospitality, and we have two great ones on the show this week.Joining Jimmy is Jeff Cioletti, author of Imbibing for Introverts, and editor in chief of Craft Spirits Magazine; and Kate Bernot, Missoula, Montana-based reporter on beer, alcohol, and food, and director of the North American Guild of Beer Writers.This show came together to highlight Jeff's new book, and more broadly to talk about the state of “beer storytelling” from the past to the future. Plus, find out Jimmy, Jeff, and Kate's picks for their current favorite “thoughtful” beers that are pushing the scene forward (or taking it back to basics):Jeff: Pilsner UrquellKate: Taras Boulba - Brasserie de la SenneJimmy: Aventinus Weizen-DoppelbockTune in now!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.

We're kicking off the week by answering listener questions! And if you have a question that you'd like for us to answer on the show, we'd love for you to submit your own via HowToMoney.com/ask , send us your voice memo. Regardless of how random or bizarre you might think it is, we want to hear it!   1 - How detailed should we get with our monthly budget - should we break out individual items on receipts? 2 - What kind of pre-tax-post-tax balance should I strike when contributing to retirement accounts? 3 - Should I seek higher returns by investing more into my side business? 4 - For my retirement - should I continue building up towards my state pension or switch to a 401k with a match? 5 - Is it a good idea to tap equity in my current home for a down payment on an investment property?   During this episode we enjoyed a Taras Boulba by Brasserie De La Senne! And please help us to spread the word by letting friends and family know about How to Money! Hit the share button, subscribe if you're not already a regular listener, and give us a quick review in Apple Podcasts or wherever you get your podcasts. Help us to change the conversation around personal finance and get more people doing smart things with their money!   Best friends out! See omnystudio.com/listener for privacy information.

For Yvan de Baets of Brasserie de la Senne, (https://www.brasseriedelasenne.be) what’s old is new again. All brewing styles shift and develop over time, as tastes change and things come into and fall out of fashion. But for this student of Belgian brewing history, the lack of hops in contemporary Belgian beers was a stylistic travesty that he needed to remedy. Enter Brasserie de la Senne, which—when it officially opened in Brussels in 2010—doubled the number of operating commercial breweries in the city (the only other one at the time was Cantillon). Over the past decade and a half, the Senne brewery has made a mark not just on drinkers but on fellow brewers the world over, with thoughtful, nuanced, unapologetic takes on Belgian beer styles. From classic extra-pale Taras Boulba to hoppy triple Jambe de Bois, they’ve followed a different path than Belgian compatriots, developing a thumbprint of assertive Noble hopping and multiple forays into mixed fermentation—all driven, de Baets says, by the selfishness of brewing only what they want to drink. In this episode, de Baets discusses how they think about and employ hops in their beers, from selection to timing. He dives deep into the impact of tank geometry on ester production, and credits their squat, wide fermenters with creating a lower-stress environment for their yeast—thus favoring subtlety and reducing higher alcohols. His approach to mixed fermentation, acidity, a new pilsner (influenced by the inimitable Eric Toft of Brauerei Schönram), and science-driven takes on traditional brewing techniques all enter the conversation. De Baets, however, is not a “purist” in any sense of the word, happy to give credit where due and celebrate those who brew with a sense of purpose to keep traditions alive. “American brewers and consumers have saved many traditional Belgian styles that were simply dying in Belgium, because the Belgians didn’t care about them any more, which is a shame and extremely sad,” he says. “Some of the Belgian-style saisons made in the US are better than most of the saisons we have in Belgium. Some Flemish reds are the same. I will not say, of course, that some lambic-like American beers are better than the best of Belgium now, but some are approaching them and extremely, extremely close.” *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, Jacks 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 (http://www.Gdchillers.com) BSG (https://bsgcraftbrewing.com/): BSG is partnering with Leopold Bros. to bring a new line of small-batch, handmade malts to brewers and distillers. Leopold Bros. is a family owned floor malting operation and distillery and 2020 James Beard Award Finalist, located in Denver, Colorado. Since brothers Scott and Todd Leopold first opened their doors in 1999, they have created everything from classic unfiltered lagers to a number of spirits, including a wide array of whiskey styles. Learn more about the upcoming malt line by going online to BSGCraftbrewing.com (https://bsgcraftbrewing.com/), or contact BSG at 1.800.374.2739. Quantiperm (https://quantiperm.com): Tired of the trial-and-error carbonation processes? Then look at our innovative automated carbonation systems for precise carbonation. These systems handle wide flow ranges to accommodate all your beer, wine, soda, or cider styles. You can even carbonate and directly send the product to a packaging line without tankage! Besides carbonation, QuantiPerm offers robust and economical systems for nitrogenation and water deoxygenation. All our systems have an easy-to-use graphical user interface with reports and graphs that you can pull up on your mobile device. Visit quantiperm.com (https://quantiperm.com) for more information. Grandstand (https://egrandstand.com/catalog/category/view/id/179): Grandstand is your source for the latest trends in branded drinkware, apparel and promotional items. We make your job easy by serving as your one-stop-shop for everything you need to outfit your taproom and fans. Current trends include to-go drinkware, tie dye prints and portable coolers. Visit egrandstand.com/lookbook (https://egrandstand.com/catalog/category/view/id/179) to see what’s trending. ABS Commercial (https://www.abs-commercial.com): ABS Commercial is excited to be a part of today’s Podcast! ABS is a full brewery outfitter offering brewhouses, tanks, keg washers and small parts. ABS wanted to do something fun for the craft beer industry, so they are giving away an ABS Keg Viking Keg Washer LIVE on December 5th, which happens to be national repeal day. To enter, go to www.abs-commercial.com (https://www.abs-commercial.com), click on “Keg Viking” page and fill out the contest form for your chance to win!

Hopefully distance does make the heart grow fonder, because Matty and Noah have found themselves alone once again. We reflect on the handful of guest conversations we've been privileged to over the last five weeks, but end up back where we always do: Allagash. Jason Perkins brought Brettanomyces to the forefront of Matty's mind via thoughts of Allagash's almighty Bret Michaels. So he uses a recent BBB3R release - Fire Road - to set the stage for a conversation all about the most misunderstood yeast in the game. We talk about the seemingly infinite kinds of flavors that Brett can leave its mark through and try to go further than the grossly overused note of "funk" and "horse blanket", seriously questioning the percentage of the beer-drinking populus that has ever come within 100 feet of an actual barnyard. Noah also shares the brewery's method to try to actually become familiar with sensory "notes" commonly associated with Brett fermentations, like mango, passionfruit, lemongrass (Spoiler alert - the trick is to smell and taste the real thing). We also get into the rationale behind dry-hopping a mixed-ferm beer like Fire Road, the effect dry hops can have on the finished product, and the status of his quest to develop a true house culture for the brewery.Regardless of its many, many different possible attributes, the overall "wild" character Brettanomyces can add to a beer is described as such for a reason, and this is not the first nor the last time we'll dive into a conversation exclusively about this beautifully confusing microorganism. Even so, it felt like we made some modicum of process...If not, at least the Three Bay is fun............................. ................................................. ......................................... Music: "Mountain Climb" by Jake Hill

My guest on today’s episode is Michiel Van Meervenne, a journalist and entrepreneur, and co-founder of the Brussels food company Kriket, making confectionary using protein sourced from crickets grown locally in Brussels,At a central Brussels haunt from his old school days, over a Taras Boulba from local brewery Brasserie de la Senne, Michiel talks about how it took him some time to really feel like a Brussels local, why eating crickets is absurd, surreal, and very much in keeping with Brussels’ self-perception, and how suffering through the greyness of Brussels is making him feel like an old man.Quick note for context, this episode was recorded before the Covid-19 lockdown in Brussels and the global anti-racist movement that has emerged in the wake of the murder of George Floyd.

Brasserie De La Senne has made its name with beers such as Taras Boulba and Zinnebir. Complex, bitter beers underpinned by balance, subtlety and nuance. For Yvan De Baets, co-founder of the Brussels brewery, these are the beers he wants to make and enjoy. He just wishes more brewers would do the same. There are...

The guys sit down and recap a beef-squashing collaboration brew with Novare Res and attempt to dissect the deep love of Taras Boulba from Noah and brewers at large. The eccentricities of Belgian breweries also comes up, which leads to a surprisingly decent conversation about how branding - intentional or incidental - influences everyone's beer drinking decisions, whether they realize it or not. Weaved throughout the episode are hints that Matt may be illiterate and that Noah may soon legally change his name to "Like".

This week on Beer Sessions, Jimmy checks in with beer importers BR Rolya and Joel Shelton to talk about their latest venture, Shelton Brothers Insider Tours. Alex Zolli, general manager of Spuyten Duyvil bar in Williamsburg, also joined them to talk about Péché Mortel (French for “mortal sin”), the Imperial Coffee Stout from venerable Montreal brewpub, Dieu du Ciel! Each year, the brewery celebrates the release of Péché Mortel by sending a slew of special variants to select beer bars across the globe. This Saturday, March 23, Spuyten Duyvil will host the fifth annual Dieu du Ciel! Péché Mortel Day simultaneously with the fourth annual Trappist Orval Day. Tune in to find out more about Péché Mortel, this spring’s Shelton Brothers Insider Tours to France, Belgium, and Barcelona, and whether or not Montreal bagels are really bagels. Beer List: Edge Brewing’s Apassionada, Berliner Weisse brewed with passionfruit (Barcelona) Edge Brewing’s Padrino, Porter (Barcelona) Dieu du Ciel!’s Isseki Nicho, Imperial Dark Saison (Montreal) Brasserie Thiriez’s Extra, Dry-hopped French Farmhouse Ale (France) Brasserie de la Senne’s Taras Boulba, Extra Hoppy Ale (Brussels) Cervesa del Montseny’s Mala Vida, Imperial Stout (Barcelona) Naparbier’s Hop Doom, Imperial IPA (Spain) Beer Sessions Radio is powered by Simplecast.

In our 45th podcast, we talk to Jeremy and Jamie of the Manchester bottle shop Beermoth. Arguably the most well regarded bottle shop in the country Beermoth celebrates its 5th birthday today (Feb 1st 2018). We talk to them about how the shop got started, what beer they started with and why, what atmosphere and look they wanted, and the progression they, and beer, have gone through over the years. Beermoth is of course the counterpart to Cafe Beermoth, opened in 2015, so we talk to Jeremy and Jamie about how the bar come together, the stress of opening, getting the right beers on draft, Taras Boulba and plenty more. For the shops 5th birthday they have done 15 collaborations with some of their favourite breweries so we discuss some of the beers, what they have planned for the celebrations and what we can expect for the future. https://beermoth.co.uk/shop/ https://twitter.com/thebeermoth https://twitter.com/CafeBeermoth --------------------- www.beernomicon.com Available for free download on Soundcloud. We are on iTunes too @ apple.co/2bBssoV Also find us on Stitcher and other podcast apps. Please share around and any feedback is welcome. Rate and review us on iTunes. www.twitter.com/beernomicon www.facebook.com/Beernomicon Instagram: @beernomicon

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

GBH founder—and one of the co-hosts of this podcast—Michael Kiser has previously described some episodes of this podcast as being "bucket-list" interviews. Folks like Brooklyn Brewery’s Garrett Oliver and Allagash’s Rob Todd, for example: folks who’ve played huge roles in shaping the industry as we know it and still continue to do so. Now, it’s my turn. Today, I sit down for a conversation with Yvan de Baets, head brewer and co-founder of Brasserie de la Senne in Brussels, Belgium. You’re more than likely already familiar with the beers that de la Senne produces. Despite only being in existence since 2003, its beers, such as the dry and bitter Taras Boulba and the balanced, rounded Zinnebir, could easily be described as timeless and iconic. These aren’t words to be thrown around lightly, but try asking a brewer what his or her favorite beer is and more often than not, it’ll be one of them. It’s no surprise, either, as we’ll learn from de Baets later in this episode that Taras Boulba is a beer made for brewers. De Baets was in town for a string of events centered around a new specialty Belgian beer festival here in London called Ales Tales. The night before we met for this interview we had hosted an event with him at The Prince in Wood Green, North London and our conversation picks up from the points we discussed that evening. This includes the origins of de la Senne and how their first beer was brewed in a Brussels squat, to just how intrinsic the Belgian capital is to everything this brewery does. Yvan pulls no punches when discussing what he calls "fake brewers," or what most of us know as contract, or so-called "gypsy brewers." He even goes as far as to call some of them a disease within the industry. He even weighs in on the use of Belgian beer terminology, such as Lambic and Gueuze, around the world—including the recent fracas between Jester King and HORAL . 

La Bassa Brewfist, Taras Boulba, Anarchy Brew Co Warhead

La Bassa Brewfist, Taras Boulba, Anarchy Brew Co Warhead