Podcasts about united states bartenders guild

You're listening to Bardtenders!In this episode of "The Mixing Glass", Bradley Thomas Stephens talks about his career in the industry and giving back to his community and those around him.  He also discusses the education programming that is sponsored by the United States Bartenders' Guild - where he currently serves as the Vice President and National Education Chair.  ------------Bradley Thomas Stephens is a 30-year veteran of the hospitality industry, with extensive experience bartending and managing programs around the globe, including in his hometown of Portland, as well as Tokyo, Helsinki, and beyond. He is a former bar owner, and the founder of the PDX Cocktail Boomerang program, which kept industry professionals connected throughout the pandemic. He also established Portland Margarita Week, raising nearly $40,000 (2021-2023) to aid our Mexican neighbors seeking legal asylum via teambrownsville.org and helping build a school for elpatojismo.edu.gt in Guatemala, focusing on hospitality, arts, and technology job training for its students.He currently serves as the Vice President of the United States Bartenders Guild and the National Education Chair. He also spends many nights curating spirits and cocktail educational content for corporate partners. His work has been featured in Men's Journal, Market Watch, Axios, Salon, Huff Post, Uproxx, Forbes, Rent, Eater, Spirits Business, and more.Bradley was a 2018 Woodford Reserve Field Day Competition Winner, 2018 Herradura Legends Global Semi-Finalist, and 2021 Patron Perfectionist Global US Top 30 finalist. In 2023, he also was a competitor for Team USA at the Pan American IBA competition in the Dominican Republic.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

In the captivating episode of the "Good Bottle Podcast," hosts Chris and Drew delve deep into the intricate world of the alcohol industry, with a particular spotlight on the tequila sector's current controversies. Joined by the knowledgeable bar manager and vice president of the Kentucky chapter of the United States Bartenders Guild, S.C. Baker, this episode unravels the complexities surrounding additive-free tequila, the implications of production practices, and the consumer quest for authenticity in spirits. Through engaging discussions, the trio navigates the global reaction to recent actions against transparency advocates in the tequila industry, shedding light on the vital conversation about additives, sustainability, and the importance of informed consumption. This episode not only enlightens listeners about the nuances of tequila production but also fosters a broader understanding of how current headlines are shaping the future of the alcohol business. Whether you're a tequila aficionado or just curious about the dynamics of the drinks industry, this episode offers valuable insights into the challenges and opportunities facing today's spirit enthusiasts.

This episode features Yolanda Shoshana, a tastemaker, content creator, brand ambassador, and on-premise representative for wine and spirits based in New York City. She created and performed The Wine Club Monologues, a solo show about wine showcased at the Hartford Fringe Festival and Syracuse Fringe Festival. She has written about wine and spirits for print and online outlets including Huffington Post, Liquor.com, The Village Voice, Black Enterprise, Essence, The Frisky, SheKnows.com, United States Bartenders Guild, and Your Tango. She also because a member of Les Dames d'Escoffier NY in 2020 and is recognized as “one of the most creative influencers” in the wine community who “taps into the broader socio-cultural context and on-going discussions that are fundamental to the well-being of everyone in food, beverage, and beyond.” We talk about the future of combining art and wine, and she provides some helpful tips about finding a story while experiencing wine and press events. We close out the episode with a fun recap of her recent trip to Argentina and discuss our mutual appreciation for the city of Buenos Aires. You can follow @yolandashoshana on social media, and you can learn more about her portfolio of work by visiting www.yolandashoshana.com. Recorded January 28, 2023 --- Support this podcast: https://anchor.fm/acorkintheroad/support

Hosts Bridget Albert and Julie Milroy welcome Aaron Gregory Smith - Executive Director of the United States Bartenders' Guild (USBG) Powered by Ferrari-Carano & Banshee Wines

We are honored to spend some time with Master Mixologist, author, educator, and so much more, Livio Lauro. In one of our most captivating interviews, he opens up about his life, his passions, his drive, and the need to create a legacy. Livio is is the recipient of several prestigious awards in International cocktail competitions, and recognized in 2002 for passing the final Capo Barman AIBES exam, the most prestigious testing series run by the International Bartenders Association. He also helped pioneer the resurgence of the United States Bartenders Guild and is the founding President of USBG Master Accreditation program. He has also started a YouTube channel to spread his knowledge, and passions, called Master Your Glass. Can you guess who he chooses to "Fill The Seats"? You will be as surprised as we were! You do not want to miss this episode!Support the show (https://www.buymeacoffee.com/barstarspodcast)

Don Hernandez. 25+ year veteran of the bar  and restaurant Industry. Chicago transplant.Director of Food and Beverage for BentoLiving Chestnut Hill, which is an hotel and event space located near Wedgewood Houston in Nashville. He is also the current VP of the United States Bartenders Guild, Nashville Chapter. Don is passionate about mentoring bartenders in an effort to encourage their growth and longevity in the industry. Instagram: @Bar_Dad615Support the show (https://www.patreon.com/talesfromthewalkin)

This "Quick Shot" episode I felt like talking about the origin of this podcast, and why I like doing it. *SPOILER ALERT* Its mostly because of you guys. We also talk about a shot called the "Stone-Cold Stinger Shot," courtesy of thespruceeats.com. Follow the link on my instagram page and rester to watch the World Class Bartending Competition, brought to you virtually from the United States Bartenders Guild, and Diageo! Remember to Share, Like and Subscribe! www.heybartenderpodcast.com

Linda Ruffenach sits down with Lisa Wicker, President & Head Distiller at Widow Jane Distillery. Lisa shares what she believes is true wealth, shelter, food, family, and friends. Being poised for growth and navigating Covid, Lisa and Widow Jane have also managed to help raise money for the United States Bartenders Guild and Children of Restaurant Employees. Being raised to let common sense guide her, Lisa has passed on to her children how to be "self-sufficient with or without money." "Don't be so hard on yourself. Take that energy and turn it into something positive." -Lisa Wicker @widowjane on FB a nd Instagram https://widowjane.com/ https://www.execuity.com/ https://www.usbg.org/home https://coregives.org/

Hosts Bridget Albert & Julie Milroy welcome Kyle McHugh - USBG National President and Director of Brand Advocacy for Samson & Surrey.

Hosts Bridget Albert & Julie Milroy welcome Kyle McHugh - USBG National President and Director of Brand Advocacy for Samson & Surrey.

Today I'm having a beer with Yiga Miyashiro. For the past seven years he's been the Director of Brewing Operations at Saint Archer Brewing Company. Before that he began his career at Port Brewing/Lost Abbey, and then worked his way up through the ranks at Pizza Port. We talk about the Saint Archer Research and Development program putting out small batches of beer at Saint Archer, the importance and value of mentorship in the brewing industry, and how they've maintained a scrappy vibe. And if you're a listening hospital worker or first responders know you get half off beer at both Saint Archer Tasting room, and they're donating $1 to the United States Bartenders Guild for every case of to-go beer sold at the tasting rooms. Check out all of The Coast News podcasts on the new directory page, and become a monthly supporter of the Coast News! Be sure to read the latest Cheers! North County column, and to pick up a copy of The Coast Newspaper. This episode of Cheers! North County was produced and recorded by me, Ryan Woldt. Jordan Ingram is my Editor in Chief. The Coast News' Associate Publisher is Chris Kydd and our Publisher is Jim Kydd. Thanks for listening everyone. Stay healthy and sane, and keep livin' the dream out there. Cheers! This podcast was recorded remotely on August 10th, 2020. This show is recorded virtually due to the COVID-19 pandemic. Please wear a mask out there. Cheers! --- Support this podcast: https://anchor.fm/cheers-nc-podcast/support

Today’s episode of On the Fly is with Christine Farren, the executive director of CUESA, the visionary nonprofit organization that operates San Francisco’s world-renowned Ferry Plaza Farmers Market and Mission Community Market.Christine is a well-known and beloved face of the market, a shining contact point for all the farmers and vendors, the chefs and bartenders who frequent the market, many regular customers, plus everyone who's part of all the community and educational programming they do. It also means that she’s operating at the center of this crisis, having to make swift adjustments for the market's shifting customer base and revenue model, institute safe shopping practices for customers and farmers and her incredible team, while simultaneously trying to take care of the many communities CUESA is so close with. To that end, she tells us about the Feed Hospitality initiative developed with the San Francisco Chapter of the United States Bartenders Guild, which is distributing fresh produce boxes to unemployed hospitality workers while providing vital income for local farms—it’s a great thing to contribute to since your donation will be matched.We learn more about how farms are adapting and operating through the crisis, and why some of the smaller farms CUESA works with directly who grow year-round present the best model for sustainability and quality of life for their farm workers—you’ll hear some staggering stats. It’s a lot to think about.Since we're good friends, we also go a little deep on the human experience right now, and what this all means for the future.CUESA: https://cuesa.org/Feed Hospitality: https://cuesa.org/feedhospitalityMarket box: https://cuesa.org/cuesaboxTwo-Top: 1. Incubator Series: https://www.hineighborsf.comOrder from Junju, Schmaltz, Ines, AttaGirl Hospitality: https://incubatorseries.square.site 15% discount on your total order (code: HOPPER15), or you can opt for delivery instead and get a special cocktail (the Ode to Jerry) for free—it requires a $20 minimum order, while supplies last. If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

Anheuser-Busch Vice President of CSR Adam Warrington joins Aaron to discuss how the 165-year-old beer company – home to brands like Budweiser, Stella Artois, and Bud Light – has continued to evolve and grow while leaning on its heritage. Aaron and Adam talk about the company's commitment to running completely on renewable energy by 2025 and the difference between companies that view corporate responsibility as a temporary campaign and those that view it as a foundational framework. They also discuss how Anheuser-Busch has pivoted to support their communities during COVID-19, including donating $1 million to the United States Bartenders Guild, producing and donating hand sanitizer and canned water to foundations like American Red Cross, and partnering with Meals on Wheels to provide food to people in need. Tune in to hear about how this long-standing beer company aims to serve everybudy, and learn more at anheuser-busch.com. Production Credits: Aaron Kwittken, Jeff Maldonado, Dara Cothran, Lindsay Hand, Katrina Waelchli, Meg Ruocco, Julia Brougher, Parker Jenkins, and Mathew Passy Learn more about your ad choices. Visit megaphone.fm/adchoices

“If you don’t see representation of someone who looks like you, it’s difficult to see yourself in that position,” said Emma Walker, the master blender responsible for Jane Walker by Johnnie Walker and a panelist at the Craftswomen event hosted by the spirits powerhouse Diageo earlier this year to celebrate the makers behind some of the world’s best spirits. We’re bringing you the panel, recorded live at the High Line Hotel in NYC earlier this year, as a special episode of Radio Cherry Bombe. The other spirits superstars you’ll hear from: Eboni Major, a whiskey blender and food scientist at Bulleit Frontier Whiskey; United States Bartenders Guild 2019 Bartender of the year Katie Renshaw; and Lynnette Marrero, co-founder of the Speed Rack bartending competition and a MasterClass instructor. Don’t miss this conversation about community, collaboration, and visibility. Thank you to Jane Walker by Johnnie Walker for supporting our show. And find out why Bombesquad member Meaghan Dorman, bar director for Dear Irving and Raines Law Room in NYC, thinks Kellie Thorn, beverage director of Hugh Acheson Restaurants in Atlanta, is the Bombe!

Aaron Gregory Smith chats about non-profit governance as it relates to Trade Organizations & Charities. Aaron is the Executive Director of the United States Bartenders Guild, which also runs the Bartender Emergency Assistance Program. We also talk in depth about the USBG and BEAP's response to the incredible demand for relief caused by Covid-19. There's a lot to unpack here, and the conversation is loaded with pertinent information that affects many lives. I hope you will also stick around until the end, as I've included a third bonus segment of anecdotes and stories. Enjoy! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this special episode, recorded mostly on Easter Sunday 2020, we're joined by special guest Kim Haasarud, a James Beard-honored mixologist, author, beverage consultant, and Vice President of the United States Bartenders Guild, where she tells us how we can all pitch in and help bartenders and waitstaff displaced by the current Covid-19 pandemic. Or, how to get help from the USBG if you are a bartender or waitstaff who has found yourself in the situation where you could use a helping hand. Other topics in this episode include classic science fiction movies; Godzilla and the Twilight Zone (then, and now); the latest installment of Red Dwarf; and many other things to explore ... or re-explore ... while physically distancing. Note: Jerry was going to call this episode, "Are you Social Distancing, or Do I Just Have Bad Breath?" but at the last minute thought better of it. --- Send in a voice message: https://anchor.fm/slowdeath/message

Craft Brew News 03/27/20(Courtesy of www.Brewbound.com)Crowler Cans Out of Stock until April as Beer Industry Pivots to To-Go SalesAs draft beer has almost entirely stopped flowing in the U.S. due to on-premise shutdowns caused by efforts to stop the spread of the novel coronavirus disease COVID-19, craft brewers are turning to crowlers — 32 oz. cans filled and sealed on demand — to sell the beer left in their kegs before it oxidizes.The problem is that the only supplier of crowlers, Ball Corporation, is entirely out of stock of crowlers until April, American Canning co-founder and CEO David Racino said.Ball manufactures crowlers quarterly and the unprecedented shutdown of all on-premise consumption in the U.S. could not have been forecasted.Ball Corporation Increases Crowler Production to Meet Demand; Growler Sales SurgeBall Corporation has added production of 32 oz. crowler cans and expects to have a supply ready to hit the market in two days.The company, which is the nation’s sole producer of 32 oz. crowler cans, increased the size of its planned second-quarter run and is working to expedite shipments when possible.As states have forced bars, restaurants and breweries to close for on-premise service during the COVID-19 pandemic, craft breweries whose taprooms are their main source of revenue have turned to to-go sales of cans, growlers and crowlers to stay afloat. However, the shortage of crowler cans, which Ball is the only maker of in the nation, has hampered those efforts.Meanwhile, sales of glass growlers from wholesaler Glass and Growlers “are cranking,” chief operating officer William Kerr said.The Las Vegas, Nevada-based company has received orders from as far away as Europe and Australia and domestic orders are coming in from clients ranging in size from small craft breweries to national craft-centric chain Yard House, Kerr said.“Growler sales are going through the roof,” he said. “We’re on our second truckload this week.”Allagash Donates Personal Protective Equipment to HospitalPortland, Maine-based Allagash Brewing tweeted that its staff discovered extra safety masks, which the brewery donated to the Barbara Bush Children’s Hospital at Maine Medical Center.The brewery has been delivering beer directly to consumers in the Portland area.In an Instagram post the Brewery said “Allagash on the Fly will continue to operate both curbside pickup & delivery as Portland begins a mandatory stay-at-home period. We've continued to add to our safety measures across the brewery—both for our staff's wellbeing and yours.”Beer Companies Donate to Bartenders and Restaurant StaffMolson Coors Beverage Company has announced it will donate $1 million to the United States Bartenders’ Guild, a nonprofit organization that supports bartenders and servers.Other brewers making similar donations include Boston Beer Company, which donated $100,000 to the Restaurant Strong Fund, a fund it created for Massachusetts service industry employees with local philanthropy the Greg Hill Foundation. Boston Beer will also match donations up to another $100,000 through March 31.Constellation Brands, parent company of Mexican import brands Corona, Modelo and Pacifico, which has pledged $1 million to the National Restaurant Association Educational Foundation, $500,000 to the U.S. Bartenders’ Guild and $250,000 to first responders.New Belgium Brewing established the New Belgium Brewing Bar & Restaurant Relief Fund and donated an initial $50,000 with a commitment to match donations up to another $50,000. The fund will support furloughed and laid off service industry employees in Fort Collins, Colorado, and Asheville, North Carolina, where the company has breweries.Craft Beer Storm Website: www.craftbeerstorm.com If your Company, Hotel or Restaurant wants to book a CraftBeer Weekend or Craft Beer Evening for your guests or employees send an email to Michael@craftbeerstorm.com Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2*** A Top 20 Podcast in Food on iTunes ***Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH*** Interested in starting your own brewery? Our Portsmouth, NH TURNKEY facility is for sale! Follow link for more info:https://www.neren.com/Listing/2800-Lafayette-Rd-12A/5cdda2dabf34cb9150a7faebMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.com**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://podcasts.apple.com/us/podcast/craft-beer-storm/id1438117278Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Craft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

Ingrid Shawn Rodriguez, United States Bartenders’ Guild, joined AM Tampa Bay to discuss how bartenders can get support during the coronavirus outbreak.

Juliette calls out Craig's List, hopes to be the exception, experiences immediate regret, sifts through flakes, attempts a transaction, longs to hurl a phone, questions her throw down ability, recoils from a box, elects to trash a set, relies on resourcefulness, is interrupted by Citizen Prissy Pants, resorts to criminal activity, questions boomerangs, and tries to sweeten the deal… all while drinking Pinhook straight rye whiskey. You can support bartenders affected by the pandemic by donating to the United States Bartenders Guild: https://www.usbgfoundation.org

Craft Brew News 03/20/20(Stories courtesy of www.Brewbound.com)99% of Craft Brewery Businesses Being Impacted by COVID-19, Brewers Association Survey FindsVirtually every craft brewery is feeling the economic crunch from the coronavirus disease COVID-19, according to the results of a survey conducted by the Brewers Association (BA).According to the survey, 90% of breweries said COVID-19 had already impacted on-site sales at their businesses, 58.8% said it had affected distribution orders and 89% said it had manifested in canceled events. Just 1% of beer companies said they had seen no impact.More than half of the companies surveyed by the BA (57.7%) said they anticipate laying off workers due to COVID-19, while 31.3% were unsure. Only 9.5% of the companies that responded said they do not anticipate cutting jobs.Craft Brewers Turn to Online Ordering, Delivery Programs and More as On-Premise Consumption CeasesWith mandated shutdowns of bars, restaurants and taprooms in more than 20 states and voluntary closures in many others, the novel coronavirus has forced craft brewers to get creative in getting their beer to consumers.The governors of New Jersey, New York and Connecticut have loosened restrictions on the sale of alcoholic beverages to go from on-premise accounts, which allows craft breweries in those state to offer delivery.Although breweries are permitted to offer delivery, all deliveries must be completed by the license holder, so breweries cannot use third-party services such as DoorDash or UberEats. The brewery has added an ordering portal to its website, so consumers can purchase cans, merchandise and gift cards.NYC Mayor Says On-Premise Shutdown Could Last ‘Months’; Bars and Restaurants Mandated Shutdown in at Least 20 StatesThe on-premise shutdown of bars and restaurants in New York City could last for “months” in an effort to stop the spread of the coronavirus disease COVID-19, New York City Mayor Bill De Blasio said during an interview with CNN this morning.De Blasio said the shutdown of on-premise dining and drinking at bars and restaurants is likely to last for several months, and could even drag on into September.In the interim, most states are allowing takeout and delivery options. In New York, Connecticut and New Jersey, licensed establishments are allowed to sell alcoholic beverages to-go during the shutdown.Pennsylvania has also shutdown liquor stores.Guinness has pledged $500,000 through its Guinness Gives Back Fund to “help the communities where we live, work and celebrate.” And Jameson has also pledged $500,000 to support the United States Bartenders’ Guild, which has implemented a “Bartender Emergency Assistance Program.” Additionally, Jameson said it would match donations of up to $100,000 through March 31 made to the guild.Brewers Association’s Bob Pease Discusses Canceling CBCThe Brewers Association (BA) made the difficult decision Thursday to cancel the 2020 edition of the Craft Brewers Conference & Brew Expo America, as well as the World Beer Cup competition, due to concerns over the spread of the coronavirus disease known as COVID-19.Brewbound caught up with Bob Pease, the trade group’s president and CEO, to discuss the decision and the fallout.Bob Pease said: We were trying very hard to balance the public health and public safety priority versus not giving into what felt like at some levels, some level of media-driven hysteria. But we were watching the information from the CDC, and the World Health Organization, and then the health authorities in the city of San Antonio. Dr. [Anthony] Fauci of the National Institute of Health and the head of infectious diseases in this country, when he came out and said large gatherings are basically just a bad idea, that was a key indicator for us. And then, really, the 24 hours starting at some point Wednesday, the President’s speech, the decision by the National Basketball Association to postpone their season, and then quickly followed on by NHL, Major League Baseball, so that 24-hour period was really the tipping point for us.Craft Beer Storm Website: www.craftbeerstorm.com If your Company, Hotel or Restaurant wants to book a CraftBeer Weekend or Craft Beer Evening for your guests or employees send an email to Michael@craftbeerstorm.com Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2*** A Top 20 Podcast in Food on iTunes ***Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH*** Interested in starting your own brewery? Our Portsmouth, NH TURNKEY facility is for sale! Follow link for more info:https://www.neren.com/Listing/2800-Lafayette-Rd-12A/5cdda2dabf34cb9150a7faebMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.com**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://podcasts.apple.com/us/podcast/craft-beer-storm/id1438117278Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Craft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

Recorded on location at Harrys Hardware Emporium in front of a studio audience! We're going on the road this week to visit Harry's Hardware Emporium, the speakeasy bar created by Dave Newman with the secret entrance inside of Pint and Jigger. We talk with Dave about Harry's past, present, and future....AND then we have our Hawaii Cocktail Industry panel discussion featuring along with Dave, Kyle Reutner from Kohana Rum, President of the United States Bartenders Guild in Hawaii, Daniel Bruce, our very own "The Lord" Ben Flores, Dave Newman, and a surprise guest joins us midway through. (hint: She was the very first guest on the show back in 2016). Have you ever heard of the term "S**t Show'? Well, lets not go that far and merely just say it gets pretty wild and anykine near the end so there is your disclaimer. ---Shoutout our Sponsors--- *Aloha Beer Company *The Hi Brau Room *Sakai and Co. *Ellemsee Media *Chambers and Chambers Wines Thank you for tuning in, and also checkout the video version on our You Tube channel! If you like us, please subscribe, and if you think we deserve it, give us a 5 star rating on iTunes. Mahalo!

It can be a rough life as a service industry employee. Thankfully, there are cool organizations like the United States Bartenders Guild to have your back. We talk with Alex Larrea, who is a former president and current board member for the Oklahoma City chapter of the USBG. He explains what the Guild does to educate and bring camaraderie among local bartenders and hospitality workers.   You can follow our local guild at @usbgokc on Instagram, and find out podcast on Twitter and Instagram @freequesopod, and leave us a 5* review!

Thomas Reyna has a diverse set of experiences in the bar and restaurant industry. He has been able to participate in some of the industries best immersive training programs. Some of these programs allow a very limited amount of attendees into each session. What makes Thomas special is that he does not hoard the information. Instead, he shares it with the Houston chapter of the United States Bartenders Guild of which he serves as Secretary.  You can find him:Insta: @treyna31

Thomas Reyna has a diverse set of experiences in the bar and restaurant industry. He has been able to participate in some of the industries best immersive training programs. Some of these programs allow a very limited amount of attendees into each session. What makes Thomas special is that he does not hoard the information. Instead, he shares it with the Houston chapter of the United States Bartenders Guild of which he serves as Secretary. You can find him: Insta: @treyna31 --- Support this podcast: https://anchor.fm/openbar/support

Today we are joined by the President and Vice President of the Houston Chapter USBG; Robby Cook and Nathan Reffell. The United States Bartenders Guild has been bringing both industry and non industry together for well over a decade, Long before the FB group whiskey BOOM! We talk about all things past and present in the Bar Scene in Houston and the episode almost doubles in length for the podcast portion to spend some time really talking about the heroes of the Cocktail and bar scene in Houston. Whiskey Neat is a podcast and Radio show on iTunes and 94.1 FM in Houston. You can find the show on iTunes, Google Play, Stitcher, Podcast arena, YouTube and Facebook.  Or follow us at IG @MyWhiskeyNeat Twitter @MyWhiskeyNeat www.MyWhiskeyNeat.com

003 Bartender Lindsey Scheer If you frequent the restaurants and bars of Richmond you’ve probably been served by bartender Lindsey Scheer. Years of honing her hustle and craft has led her to the beloved palace of hospitality, Heritage, where as bar manager she is infusing her unfussy approach and joyful spirit into their drink program. Show Notes: Chances are, if you frequent the restaurants and bars of Richmond you’ve probably been served by bartender Lindsey Scheer. She started in the late 90s as a college server at Sticky Rice, then progressed to slinging shots and beers at various venues around town. Years of honing her hustle and craft has led her to the beloved palace of hospitality, Heritage, where as bar manager she is infusing her unfussy approach and joyful spirit into their drink program. We talked cocktails, the business of bartending in Richmond, and her famous Facebook list that 31,000 Richmonders use daily to find everything from a dishwasher for the night to a new apartment. She is an advocate for inclusion and education in the Richmond bar community through her work with the local United States Bartenders’ Guild and breaks down just what it is they all do. We also found out what she looks for when she’s on the other side of the bar. Get ready for the Midori renaissance! Mentioned in this episode: Lindsey Scheer Instagram Heritage Patrick Henry Pub USBG The Jasper Sticky Rice Secco Suze Midori Follow Us: Richmond Famous Richmond Famous on Instagram Subscribe on Apple Podcasts

Pam Wiznitzer former national president of the United States Bartenders Guild and creative director of Seamstress NYC. She shares her on-the-road routine, the future of the USBG, thoughts on the non tipping movement and changes in the brand ambassador position. Enjoy! Please like and subscribe =) P.S. Here's the social media information for Pam: instagram:...

Pisco, Brandy & Beyond! This week's guest on Industry Night is Glendon Hartley of Service Bar. Glendon is now the Vice President of the United States Bartenders Guild chapter of DC and is heading up new projects as the Creative Director of the Menehune Group Consulting company to elevate the nation's capital as one of the country's best places to eat and Drink.

Heard Podcast, Episode 24 – Telling Tales about Tales of The Cocktail Liz Cosby, president of the Greater Detroit chapter of the United States Bartenders Guild, joins us to discuss her recent trip to Tales of the Cocktail in New Orleans. Also, it’s Lobster Roll Week at Mudgie’s so we most definitely are eating lobster...

Heard Podcast, Episode 24 – Telling Tales about Tales of The Cocktail Liz Cosby, president of the Greater Detroit chapter of the United States Bartenders Guild, joins us to discuss her recent trip to Tales of the Cocktail in New Orleans. Also, it’s Lobster Roll Week at Mudgie’s so we most definitely are eating lobster...

Pittsburgh’s drinking culture is a story of its people: vibrant, hardworking and innovative. During Prohibition, the Hill District became a center of jazz, speakeasies and creative cocktails. In the following decades, a group of Cuban bartenders brought the nightlife of Havana to a robust café culture along Diamond Street. Disco clubs gripped the city in the 1970s, and a music-centered nightlife began to grow in Oakland with such clubs as the Electric Banana. Today, pioneering mixologists are forging a new and exciting bar revival in the South Side and throughout the city. Cody McDevitt is an award-winning journalist who works full time for the Somerset Daily American. His work has appeared in the Pittsburgh Post-Gazette, Table Magazine and Pittsburgh Quarterly. Sean Enright is one of the founding fathers of the craft cocktail movement in Pittsburgh. He has managed many of Pittsburgh’s most prestigious restaurants and helped found the Pittsburgh Chapter of the United States Bartenders’ Guild. Sean has also been active in the Pittsburgh art community, where he produced a literary art magazine called yawp.

Bar Talk Radio - Inaugural Episode Bartenders, Cocktails, Culture and Careers Show Host: Anthony Porquez Company: Atlanta USBG BIO: As founder and head craft cocktail specialist of Liquid Culture, Anthony Porquez holds over 17 years in the food and beverage industry. Spanning from Boston, Los Angeles, Australia and locally in Athens and Atlanta, Anthony has provided top tier professional service and training to establishments of all kinds in the U.S. and abroad. Formerly the senior bartender for the two time James Beard Award nominated cocktail bar at Holeman and Finch Public House, Porquez has contributed greatly to the success of H&Fs highly respected cocktail program. He has been a guest bartender for Bacardis Street Party Portfolio Event at Tales of the Cocktail in New Orleans and is a contract mixology consultant for a major local spirits distributor. Furthermore, Porquez was a curriculum developer and instructor for Holeman & Finchs Academy of Bartending while holding the role of Communications Coordinator for the Resurgens Hospitality Group. Currently he is a brand advocate for 6 different distilleries in addition to providing cocktail events and spirits education privately and within the industry as well. Topics to Discuss: Bar career, Atlanta Cocktail culture + Trends Web Site / Social Media: www.AnthonyPorquez.com Instagram: Antones10 Facebook: Anthony J. Porquez Kaleb Cribb Company: Diageo BIO: Kaleb started in food and beverage in Valdosta Ga in a RocknRoll dive bar named Vito's as a bartender and a sound man. Upon moving to Athens Georgia, he began as a door man and bar back working in a volume sports bar and townie scene bar named Transmetropolitan, where he spent 5 years, leaving as the bar manager. After that, he moved into fine dining at the now defunct Farm 255, where he developed the first craft cocktail program in Athens (after staging with Miles Macquarrie At Leon's Full Service.) He moved to Atlanta after taking a job with National Distributing Company as their in house mixologist and craft spirit specialist. He spent almost 2 years with the distributor before taking over as lead bar at Holeman and Finch Public House, spending 2 years running that program. That program, in 2007, was the birthplace of Atlanta's craft scene. Since November, he has been an Account Consultant for Enthuse Marketing Company, representing the Diageo Reserve Portfolio in Atlanta. Topics to Discuss Career Advancement in the Bartending Industry Web Site / Social Media: https://www.facebook.com/5thSpot https://www.instagram.com/booze_brigade Tiffanie Barriere BIO: a Houston native who now calls Atlanta home, has previously overseen and operated the award-winning beverage program at One Flew South since the restaurants 2008 opening at Hartsfield-Jackson International Airport. Under Tiffanies creative direction, One Flew South has been hailed as one of the best airport bars in the world by press outlets such as Esquire, New York Times, Wall Street Journal, Forbes and more. Under Tiffanie's direction, One Flew South was named "Best Airport Bar in the World" at Tales of the Cocktail in 2014. Barrieres background and training included the Bar Smarts program under the tutelage of King Cocktail, legend Dale DeGroff and cocktail historian David Wondrich. Tiffanie is an active member of Atlantas dynamic cocktail scene and is often known by her nickname The Drinking Coach due to her passion for and knowledge of spirits and their history. Previous secretary of the Atlanta chapter of the United States Bartenders Guild, a member of the Southern Foodways Alliance, frequently in cocktail challenge events, festivals around Atlanta and the Southeast. Her current project includes working with the #3 tequila in the nation Avion, and with Chef Duane Nutter and his culinary projects thru out the South.. Smiles and providing great service is indeed the intention in her every pour.

This week on The Speakeasy, host Damon Boelte is joined in the studio by Tyson Buhler, head bartender for Death & Co, one of the most important, influential, and oft-imitated bars to emerge from the contemporary craft cocktail movement. Tyson began his career in the kitchen, from dishwasher, to the line, to running a small kitchen. After culinary school, he began bartending and immediately fell in love with it. In June 2015, the United States Bartenders’ Guild and Diageo World Class named him World Class Bartender of the Year. The prestigious competition brings together the country's best bartenders to show off their shaking, stirring and serving skills with the ultimate goal of representing the U.S. at the global competition.

Mimi Bernham has been bartending in NYC for many years.  From crazy nightclubs to now working behind the stick at the great Porchlight Bar, the first dedicated cocktail bar from Danny Meyer’s restaurant group.  At Porchlight the bar team is doing amazing cocktails.  The staff & the hospitality are amazing. We talk to Mimi about her experiences as a bartender, the bar program at Porchlight and why joining the United States Bartenders’ Guild is so valuable for Bartenders. It the Bartender Journey Podcast Number 161.  Listen with the audio player on this page or: ·     Subscribe on iTunes ·     Listen on Stitcher Radio ·     Subscribe on Android We also talk about Bar Institute Baltimore.  It was an amazing three day educational and bonding event.  Classes were held all day, plus a tasting floor.  Events were held throughout the city at night.  Its was a wonderful event and we can not recommend it highly enough.  Bar Institute is taking the event “on the road”. It is extremely affordable and you will not be disappointed! Upcoming 2016 Bar Institute events: May 1-3 – Southwest in Phoenix June 12-14 – Central in Austin August 21-23 – Southeast in Miami Sept. 25-27 – Northwest in Portland Nov. 6-10 – Nationals in New York   On the next Bartender Journey Podcast we will feature an interview with Britany & Lindsey from Bar Institute!  Make sure you are subscribed to the show so that the new episodes download to your phone automatically.   Thank you to Nightclub & Bar for naming Bartender Journey on of the 7 Best Hospitality Podcasts! Book of the Week:  Danny Meyer’s Danny Meyer’s Setting the Table: The Transforming Power of Hospitality in Business. Cocktail of the Week - Mary Pickford: Appearing in Gourmet Magizine in 1943, the Mary Pickford was, named for the silent film star and co-founder of United Artists.  This drink is widely attributed to Eddie Woelke, (also creator of the El Presidente cocktail), who fled to Cuba during Prohibition. 2 oz. white rum (I used Montanya from Colorado). 1 oz. pineapple juice 1 barspoon grenadine 1 barspoon maraschino liqueur Tools: shaker, strainer Glass: cocktail Garnish: brandied cherry Help keep the Bartender Journey Podcast alive! Visit the Tip Cup page to show your support! Toast of the Week: To all the days here and after 
May they be filled with fond memories, happiness, and laughter.

This week’s guest in _ In the Drink  _is Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves and also transcends the bar. Since 2006, Pamela has been working throughout NYC, and most recently as the Creative Director and bartender at Seamstress on the Upper Eastside of Manhattan. She has earned honors from her industry peers such as winning 1st place in the 2014 National Restaurant Association’s “Star of the Bar” competition and 1st place in the 2013 Louis Royer “Show Me the Proof” competition. She recently was nominated as one of the top 10 bartenders for the 2015 “American Bartender of the Year” award at Tales of the cocktail and was named the “2014 Bartender of the Year” by the Village Voice. Additionally, she was just named as one of Food & Wine Magazine’s top 10 Rising Star Mixologists, is one of four inductees to the “Dames Hall of Fame” in 2015 and Named as one of Wine Enthusiasts “40 under 40” Tastemakers in 2015. She is an active member and serves as the President of the New York chapter of the United States Bartenders’ Guild. Pamela is committed to and believes in the continuation of her pursuit of knowledge and is currently working towards a master’s degree in Food Studies, with a concentration on spirits and alcohol, at NYU’s Steinhardt School. Additionally, she presents her research at seminars and conferences including topics such as Women and Whiskey, history of women behind bars, and the neurology of taste. Pamela is a recent graduate of the rigorous Beverage Alcohol Resources 5 day program earning top honors by passing the course “Bar Ready.” Pamela has been featured in multiple publications including The New York Times, Wall Street Journal, The Tasting Panel, Travel & Leisure, Bar Business Magazine, The Village Voice, Zagat, Glamour, Cosmopolitan, Shape, Self,  ABCNews.com, and Underground Eats as well as reoccurring media appearances on the the Food Network, Vh1, NBC, LXTV, Fox & Friends and BetterTV.  

In this episode of the podcast I sit down and talk with Michael Eccleston, bartender at Bar X. Michael shares his story on how he grew up in Davis County, some of the other bars he has worked at in Salt Lake City including Plum Alley and Copper Common. We also talk about how he is chairman of the Utah Chapter of the United States Bartenders Guild and the instagram account he runs called "We Drink SLC". This is a great conversation with one of the bartenders from one of my favorite spots in downtown Salt Lake City. You can find out more about the podcast and listen to all of the previous episodes at iamsaltlake.com Follow me on twitter @iamsaltlake Please share this episode or any of your favorite episodes with your family and friends on your favorite social media sites. Thanks everyone for your support and everything. Love you all.

Tune into the latest episode of The Speakeasy hosted by Damon Boelte. This week he highlights the United States Bartenders Guild. Tune in and hear from Jason Littrell of The Randolph at Broome & preview guest Nick Jarrett about how the Bartenders Guild helps protect our bar talent and opens an endless amount of networking possibilities for bartenders all over the country. Learn more at www.USBG.org. This episode was sponsored by the Museum of Food & Drink.