Podcasts about Weihenstephan

Send us a textThis week on Here's What We Know, Gary shares a pint (and some amazing stories) with Dan Gordon of Gordon Biersch Brewery! From a teen trip to Germany that changed his life to crafting beers for big names like Sammy Hagar, Ryan Reynolds, and Trader Joe's, Dan's journey is equal parts inspiring and entertaining.Plus, they dig into the heart of brewing, why music and beer are surprisingly connected, and how to do Oktoberfest the right way.Whether you're a craft beer enthusiast or just love a good story about pursuing your passion and inspiration, this episode is for you! Give it a listen, and maybe crack open a cold one while you do!In This Episode:How a 15-year-old's trip to Germany sparked a lifelong careerThe science behind consistent, quality beer makingWhat it's like brewing for Trader Joe's, Kirkland, Betty Buzz, and beyondHow Dan's music background shapes teamwork and creativity in businessTips for Oktoberfest (and what to eat with your beer!)This episode is sponsored by: Sterling Oak Cabinetry (Bring your dream cabinet to life!) Bio:Dan Gordon is the co-founder of Gordon Biersch and one of America's top brewing engineers. A San Jose native, Dan earned his brewing degree from the prestigious Technical University of Munich in Weihenstephan—becoming the first American in over 40 years to do so. Before that, he studied resource economics at UC Berkeley and gained hands-on experience at Anheuser-Busch and Spaten Brewery.In 1988, Dan partnered with Dean Biersch to launch their first brewery restaurant in Palo Alto, helping to pioneer the brewpub concept in California. Today, he still oversees operations in San Jose, ensuring every beer follows traditional German purity laws using premium ingredients.Beyond beer, Dan is also an accomplished jazz trombonist, performing across the Bay Area and recording with artists like Michael Davis and Curtis Campbell. Whether he's brewing lagers or laying down brass lines, Dan brings heart, discipline, and creativity to everything he does.Website: https://gordonbiersch.com/LinkedIn: https://www.linkedin.com/in/dan-gordon-6429916/Facebook: https://www.facebook.com/gordonbierschbrewingco/Instagram: https://www.instagram.com/gordonbierschbrewco/TikTok: https://www.tiktok.com/@gordonbierschbrewcoConnect with Gary: Gary's Website Follow Gary on Instagram Gary's Tiktok Gary's Facebook Watch the episodes on YouTube Advertise on the Podcast Thank you for listening. Let us know what you think about this episode. Leave us a review!

Tobias Zollo of Weihenstephan interviews Scott Jennings of Sierra Nevada Brewing Co.This Episode is Sponsored by:Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.The Best of Craft Beer Awards Attention brewers: registration is now open for the 2025 Best of Craft Beer Awards. This is a BJCP sanctioned competition judged by fellow brewers and industry leaders; it uses a unique set of style guidelines that champions harmonious and dynamic beers.  Held in beautiful Central Oregon, it's the third largest professional brewing competition in North America and is an opportunity to have your hard work evaluated and rewarded. In addition to traditional and specialty beer styles, new this year is the Hop Water category.Register your beers through January 31, 2025 by visiting https://bestofcraftbeerawards.com/. Don't delay, learn more and get your beers signed up by visiting https://bestofcraftbeerawards.com/ OllieIt doesn't matter what size your brewery is. 1 barrel or 1,000. Maybe you're in planning. Whatever the size or situation, Ollie has helped brewers save money and become more efficient. The best part? When you're talking to the Ollie team, you're talking to people who have worked in the industry. Learn more about Ollie and how it's transforming breweries everywhere at getollie.com/pod.Host: Tobias ZolloGuest: Scott JenningsSponsor: The Best of Craft Beer Awards, Malt Europ, Firsd Tea, All About BeerTags: Brewing, Lager, Travel, Hazy IPA, Education, CollaborationPhoto Credits:  Courtesy of Tobias Zollo and Scott JenningsThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

On the seventeenth day of beervent, Higher Gravity gave to us…Weihenstephaner Hefeweissbier DunkelDunkelweizenBayerische Staatsbrauerei Weihenstephan | Freising, GermanyABV: 5.3%“Our dark wheat beer is impressive with its creamy white foam. A fruity-fresh sweetness and hints of mature bananas harmonize with delicious flavors of roasted malt, sparkling and full-bodied with a light caramel taste on the first sip. An excellent accompaniment from hearty meals and game to chocolate and nut desserts. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.”About the Craft Parenting PodcastThe Craft Parenting Podcast is hosted by Joe and Caroline, two Cincinnati parents who are also craft beer enthusiasts. Each week, they discuss their favorite local beers, parenting experiences, and adventures with their two children and two dogs.If you enjoyed this episode, please leave a rating and review on Apple Podcasts or Spotify. Follow us on Facebook, Instagram, and X. For more information, visit our website at https://www.craftparentingpodcast.com.#CraftParenting #Podcast #hgbeerventcalendar #Parenting #CraftBeer #FamilyAdventuresSupport the show

Today, we're thrilled to introduce you to a man with what might be one of the most intriguing jobs in the brewing industry – yeast hunter Juan Ignacio Eizaguirre. Born in Buenos Aires, Argentina, with roots in the Basque Country, Juan has traveled the world in search of wild yeast, uncovering the secrets of fermentation. From the forests of Patagonia to ancient beer caves in Germany, he has dedicated his career to exploring the biological foundations of beer and pushing the boundaries of brewing science. Currently based in Bavaria at the world-renowned Weihenstephan, Juan is part scientist, part adventurer, and a true pioneer in discovering how yeast shapes the beers we love. In this episode, Juan takes us on a journey through his work and passion – mapping yeast diversity, uncovering the mysteries of ancient strains like Saccharomyces eubayanus, and transforming his findings into innovations for brewers worldwide. He also shares his experiences in Argentina's thriving craft beer scene, his adventures in South America, and what it's really like to hunt for yeast in some of the most remote and historic locations on the planet. So grab your favorite beer and join us as we delve into the incredible stories, science, and spirit of the yeast hunter, Juan Ignacio Eizaguirre...

Herzlich willkommen zu einer ganz besonderen Episode von BierTalk! Diesmal wird es nicht nur interessant, sondern historisch: Wir sind zu Gast bei der ältesten Brauerei der Welt – Weihenstephan! Und das Beste daran? Wir haben die Gastgeber des Podcasts „1.000 Jahre Bier“ mit am Tisch. Matthias Ebner und Anton Hirschfeld, die beiden Stimmen hinter dem Podcast der Weihenstephaner Brauerei, erzählen uns, wie ihre Leidenschaft für das Bier sie zu wahren Dampfplauderern gemacht hat – nicht nur am Mikro, sondern auch in der Braukunst und im Marketing. In dieser Episode sprechen wir darüber, wie ihr Podcast während der Pandemie entstand, wie sie Menschen weltweit auf völlig neuen Wegen erreichen und welche tiefen Einblicke sie durch ihre Arbeit in die komplexe Welt des Bieres gewinnen. Ob es die Zusammenarbeit mit belgischen Brauereien, das große Thema Bierkultur oder die immer wichtiger werdenden alkoholfreien Biere ist – die beiden haben jede Menge spannende Geschichten und Einblicke parat! Gemeinsam tauchen wir in die Vielfalt des Bieres ein und erfahren, warum gerade Podcasts eine so tolle Plattform bieten, um die Welt des Bieres in all ihren Facetten zu erkunden – von der Sensorik über die Geschichte bis hin zur Brautechnologie. Und natürlich geht es auch um die Frage: Warum sind Bier und Genuss eng mit Menschen und Traditionen verwoben? Ob ihr nebenbei die Wohnung aufräumt, auf dem Weg zur Arbeit seid oder einfach nur neugierig auf die Geheimnisse der Weihenstephaner Braukunst – diese Episode bringt euch nicht nur näher ans Bier, sondern auch an die Menschen, die dahinterstehen. Freut euch auf einen inspirierenden Austausch über Tradition, Innovation und die große Leidenschaft fürs Bier. Also, schnappt euch euer Lieblingsbier und seid dabei, wenn zwei Podcast-Welten aufeinandertreffen. Prost und viel Spaß beim Zuhören...

The head brewmaster for Weihenstephan, the world's oldest brewery, has a secret: He really likes alcohol-free beer. Even though he's quick to say he obviously enjoys real beer more, Tobias Zollo says he savors alcohol-free beer when he's working or eating lunch. It has the same taste, but fewer calories than a soft drink, he said, thanks to the brewery's process of evaporating the alcohol. "You can't drink beer every day—unfortunately," he joked at the Bavarian state brewery in the German town of Freising, about 30 kilometers (20 miles) north of Munich. Zollo isn't alone in his appreciation for the sober beverage. Alcohol-free beer has been gaining popularity in recent years as beer consumption shrinks. At Weihenstephan, which was founded as a brewery in 1040 by Benedictine monks, non-alcoholic wheat beer and lager now make up 10% of the volume. The increase over the last few years, since they started making alcohol-free drinks in the 1990s, mirrors the statistics for the rest of Germany's beer industry. "The people are unfortunately—I have to say that as a brewer—unfortunately drinking less beer," Zollo said on the day before Oktoberfest officially started. "If there's an alternative to have the crisp and fresh taste from a typical Weihenstephan beer, but just as a non-alcoholic version, we want to do that." Even at Oktoberfest—arguably the world's most famous ode to alcohol—alcohol-free beer is on the menu. All but two of the 18 large tents at the festival offer the drink throughout the celebration's 16 days. The sober beverage will cost drinkers the same as an alcoholic beer—between 13.60 and 15.30 euros ($15.12 and $17.01) for a 1-liter mug (33 fluid ounces)—but save them from a hangover. "For people who don't like to drink alcohol and want to enjoy the Oktoberfest as well, I think it's a good option," Mikael Caselitz, 24, of Munich said. "Sometimes people feel like they have more fun with alcohol, which is not a good thing because you can also have fun without alcohol." This article was provided by The Associated Press.

Die aktuellen Wirtschaftsnachrichten mit Michael Weyland   Thema heute:    Alles in Butter? Für die Verbraucher eher nicht!   Aktuell erzählt man uns, dass die Inflation zurückgeht – im September sollen es nur noch 1,6 % gewesen sein.  Dazu passend gehen die Sollzinsen nach unten, allerdings nur sehr bescheiden, schließlich müssen die armen Banken ja von irgendetwas leben! Guthabenzinsen für Geldeinlagen gehen dagegen meist schon im Vorfeld der EZB-Zinssenkungen runter, so kann man unauffällig gleich zweimal den Guthabenzins reduzieren. Kurz vorher und unmittelbar danach. Wer - ebenfalls aktuell - am vergangenen Freitag im Kühlregal zur Butter griff, glaubte allerdings, einen Sehfehler zu haben. 250 Gramm Butter kosten als No-Name-Produkt plötzlich in vielen Märkten 2,39 Euro, für Marken wie Kerrygold, Meggle oder Weihenstephan liegen die Preise nach einer Meldung des Kölner Stadtanzeigers inzwischen bei 3,39 bis 3,49 Euro pro 250 Gramm, Butter ist daher in Deutschland so teuer wie nie! Und der Bundesverband Deutscher Milchviehhalter (BDM) sieht sogar noch größere Steigerungen kommen. Nun erleben wir seit einiger Zeit folgendes Spiel bei diversen Produkten: Preise gehen hoch, Inhalte werden reduziert, die Produktqualität sinkt oft auch noch. Fett wird durch Wasser ersetzt, man kann auch mit Luft in Produkten viel Geld verdienen.  Allerdings passiert kurz drauf dann etwas Seltsames:  Die vorher drastisch verteuerten Produkte liegen wie Blei in den Regalen, die Hersteller geben häufig gewaltige Preisnachlässe - über 50% sind schon eher die Regel, als die Ausnahme.  Besonders gerne werden Sondergrößen aufgelegt, man stellt bei genauerem Hinschauen aber fest, die diese im Vergleich zu vorher immer noch teurer sind. Da denkt der geneigte Verbraucher natürlich über Vorratshaltung nach, wenn es grade mal halbwegs günstig ist. So könnte man beispielsweise größere Mengen Butter im Sonderangebot erwerben und einfrieren, aber da ist Vorsicht geboten. Zwar streiten sich die Geister, ob es nur vier Monate sein sollten, oder auch mal neun vertretbar sind, aber in einem ist man sich wohl einig. Nach dem Auftauen sollte die Butter relativ zügig verbraucht werden, da sie – so heißt es –schnell Geschmackseinbußen erleidet.  Hier erlaube ich mir, einen persönlichen Tipp weiterzugeben. Notieren Sie mal, wie lange es dauert, bis ein Päckchen Butter bei Ihnen komplett verzehrt ist. Wenn Sie das ermittelt haben, teilen Sie das Päckchen einfach in passende Größen auf. Und für kleine Mengen ist sogar eine Silikoneiswürfelform eine gute Idee. Diesen Beitrag können Sie nachhören oder downloaden unter:

In dieser Folge des BierTalk erwartet euch ein spannendes Experiment mit gleich drei Gästen und einem außergewöhnlichen Bier. Wir sprechen mit Biersommelier-Weltmeister Oli Wesseloh, Braumeister Bernhard Senf von der Brauerei Lasser und Mathias Hutzler, stellvertretender Institutsleiter der Mikrobiologie in Weihenstephan, über die Entwicklung eines ganz besonderen alkoholfreien Bieres. Erfahrt, wie die Zusammenarbeit zwischen Brauern, Hefejägern und Hopfenexperten zu einem einzigartigen Produkt führte, das Tradition und Innovation verbindet. Wir nehmen euch mit hinter die Kulissen des Brauprozesses, sprechen über Herausforderungen und Erfolgsmomente und verkosten natürlich das fertige Bier. Ein Muss für alle, die sich für Bierkultur und Braukunst interessieren...

Wir lassen uns in Weihenstephan an der «Brau-Uni» vom Leiter eines der weltweit besten Labore erklären, welche Rolle KI in der Bierproduktion übernehmen kann, besuchen die gleichnamige Brauerei, deren Braumeister schon heute von KI unterstützt wird und besuchen die Campusbrauerei der FH GR in Chur. Der ganze Podcast im Überblick: (00:04:00) Weihenstephan: Die älteste Brauerei der Welt / Tobias Zollo (00:16:30) Weihenstephan: Das weltbekannte Labor / Martin Zarnkow (00:30:00) Chur: Die Campus-Brauerei / Ingo Barkow SRF Geek Sofa bei Discord: https://discord.gg/geeksofa

Wir lassen uns in Weihenstephan an der «Brau-Uni» vom Leiter eines der weltweit besten Labore erklären, welche Rolle KI in der Bierproduktion übernehmen kann, besuchen die gleichnamige Brauerei, deren Braumeister schon heute von KI unterstützt wird und besuchen die Campusbrauerei der FH GR in Chur. Der ganze Podcast im Überblick: (00:04:00) Weihenstephan: Die älteste Brauerei der Welt / Tobias Zollo (00:16:30) Weihenstephan: Das weltbekannte Labor / Martin Zarnkow (00:30:00) Chur: Die Campus-Brauerei / Ingo Barkow SRF Geek Sofa bei Discord: https://discord.gg/geeksofa

von Weihenstephan über Strahlsund bis nach Rügen, dieser Bierbrauer hat eine besondere Geschichte vorzuweisen.

An Australian beer festival starts today in Sydney and then it's off to Brisbane and Melbourne. At the very end, the highlight is a world record attempt — a World Record Beer Tasting Session. Guest at the beer festival this year is a star among beer brewers. His name is Marcus Englet from the Weihenstephan brewery — a company that prides itself on having a history of more than 1000 years. Barbara Barkhausen talks to Marcus Englet. - Heute beginnt ein australische Bierfestival in Sydney und danach geht es nach Brisbane und Melbourne. Höhepunkt ist ganz am Ende ein Weltrekordversuch – eine World Record Beer Tasting Session. Gast des Bierfestivals ist dieses Jahr ein Star unter den Bierbrauern. Er heißt Marcus Englet von der Brauerei Weihenstephan – ein Unternehmen das sich rühmt, eine mehr als 1000-jährige Geschichte zu haben. Barbara Barkhausen spricht mit Marcus Englet.

Heute wird gefeiert! Zum 2-jährigen Jubiläum begeben sich die zwei Feierabendbier-Verweigerer Basti und Hannes auf eine Bierprobe der besonderen Art. 6 Münchener Hell in knapp einer Stunde - das kann ja heiter werden…!Von Camba, dem Neuling am Bierhimmel, bis hin zum altehrwürdigen Weihenstephan ist im Grunde alles dabei. Aber Vorsicht: Wenn zwei unterernährte Hutträger 6 Halbe in einer Stunde vernichten, kann man sich das Ergebnis ausmalen. Es wird eine feucht-fröhliche Sendung, die definitiv einen Warnhinweis verdient hat. Sicher ist sicher...Also schnnallt euch an und genießt diese Sonderfolge mit Bedacht. Denn wenn der Promillepegel steigt, kann es sein, dass unsere beiden Helden nicht mehr ganz so sicher auf den Beinen sind. Aber hey, das macht doch den Charme dieser Sendung aus, oder?Prost, auf die nächsten 2 Jahre "Jammern auf niedrigem Niveau"! Mögen die Gläser immer voll sein und die Zunge immer schwerer werden. In diesem Sinne: Ein Hoch auf Basti, ein Hoch auf Hannes und ein Hoch auf euch, unsere treuen Hörer!innen und Hörer Lasst es krachen und feiert mit, denn heute wird gesüffelt bis die Schwerkraft nachlässt!Und wenn der Kater verflogen ist und die Erinnerungen an diesen denkwürdigen Abend nur noch verschwommen sind, melden sich die beiden Leuchten frisch zurück. Prost, hicks und Ahoi!Kenn dein Limit - Sucht & Drogen Hotline: 01806-313031 (20 Cent pro Anruf)Social MediaBasti findest du als @Geekpunkt auf Twitch, YouTube & Instagram. Hannes findest du als @LambertsTacheles auf Twitch, YouTube & Facebook.Titletrack "Jammern auf niedrigem Niveau"performed by Hannes Lambert & Bastian Hagermusic by Jules Gaialyrics by Bastian Hagermixed by Jules Gaia & Bastian Hagercopyright by Epidemic SoundDein Support hilftDamit wir dir auch weiterhin beste Jammer-Unterhaltung bieten können, brauchen wir deine Unterstützung! Wenn du uns finanziell supporten willst, so werde jetzt Steady-Unterstützer auf https://steadyhq.com/jammernaufniedrigemniveau/Empfehle uns gerne in deinem Freundeskreis oder bewerte den Podcast positiv. Wir freuen uns auch über dein Feedback, am liebsten per Whatsapp unter 0151-24088906 oder https://whatsapp.jammernaufniedrigemniveau.de/Unser Dank geht an unsere Jammerlappen auf Steady:Andreas, Anja, Christiane, Christoph, Elke, Julia, Jonas, Kathrin, Konni, Lars, Nicole, Marco, Markus, Matthias, Melanie, Michael, Miriam, Sam, Sandra, Sissy, Stefan und Tobias

In dieser Episode tauchen wir tief in die faszinierende Welt der untergärigen Hefe ein, passend zu unserem Staffel-Bierstil. Wir diskutieren die Geschichte, Herkunft und Zukunft der untergärigen Hefe mit einem Experten auf diesem Gebiet, Mathias Hutzler. Dabei beleuchten wir die verschiedenen Hefearten, die in der Brauereiwelt eingesetzt werden und wie sich ihr Einsatz im Laufe der Braugeschichte entwickelt hat. Freut euch auf eine spannende Reise durch die Welt der Hefe.

In unserer neuesten Episode von BierTalk haben wir eine ganz besondere Aufnahme direkt aus Bamberg. Gastgeber Markus empfängt zwei spannende Gäste: Jakub Leder aus Polen und Sani aus Thailand. Jakub, Braumeister in der Familienbrauerei Jedlinka und Student an der TU München, teilt seine Reise vom Telekommunikationstechniker zum passionierten Brauer. Er gibt Einblicke in die polnische Craftbeer-Szene und die Tradition der Fasslagerung. Sani, ebenfalls Student in Weihenstephan, erzählt von seinem Weg aus der konservativen thailändischen Gesellschaft ins deutsche Brauwesen und seine Pläne, die erste Craft-Brauerei in Thailand zu eröffnen. Zusammen mit Jakub plant er, einzigartige Biere für thailändische Restaurants in Europa zu kreieren. Erlebt die Geschichten, die Leidenschaft und die Visionen dieser beiden angehenden internationalen Braumeister...

Let's take an exploration into yeast. From fermentation through history, to unlocking new secrets and strains, a world-renowned expert is here on this episode  to share his insight and knowledge to give us all a better understanding of beer.Dr. Martin Zarnkow is the Head of Research and Development at the Research Center at Weihenstephan for Brewing and Food Quality. He has traveled the world unlocking new information around yeast and fermentation. He's built a career around knowledge-based brewing and has helped new generations of brewers better understand fermentation science and history. He is also passionate about the social aspects of beer drinking and how to best offer an experience in the glass.  The BYO Nano Podcast Episode 52  is sponsored by:2024 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 52Host: John HollGuests: Martin Zarnkow Contact: nano@byo.comMusic: Scott McCampbell

In dieser Folge von BierTalk entführen wir Sie auf eine geschmackvolle Reise quer durch Europa – von den Hopfenfeldern Deutschlands über die Brauereien Polens bis hin zu den Craft Beer Pubs Frankreichs. Unser spezieller Gast, der weitgereiste Braumeister Jonas Trummer, teilt seine Anekdoten aus der Welt des Bieres mit uns und geht mit uns auf eine Reise durch die Geheimnisse der aktuellen europäischen Bierkultur, von traditionellen Brauverfahren bis zu experimentellen Craft Bieren. Schenken Sie sich ein kühles Glas ein und stoßen Sie mit uns an – auf eine Episode voller Entdeckungen und leidenschaftlicher Bierliebe...

Im zweiten Interview mit Prof. Zarnkow, der seit 26 Jahren in Weihenstephan forscht und lehrt, gehen wir der Geschichte der modernen untergärigen Hefe weiter auf den Grund und sprechen auch über seine spannende "Hefejagd" auf allen Kontinenten. Thema sind zudem der aktuelle Forschungsstand zur Ursache der Aromen von Hefen und Hopfen, die Wechselwirkung mit Insekten und die sich zunehmend verändernden Umwelteinflüsse bei Rohstoffen und Brauprozess...

Welkom bij aflevering 3 van het vijfde seizoen van De Biervrienden Podcast! Back to the roots, want de heren nemen dit keer op bij en met biervriend Michael in Culemborg. Het luisteraarsbiertje kwam deze keer uit handen van Michael. Ondanks zijn ietwat nukkige houding richting de IPA's, verraste hij Maarten en Thom met de Hammer Smashed Mango van Brouwerij Bliksem. En een verassing was het zeker, aangezien Michael dit biertje als beste kon waarderen. Het perfecte Biervriendenbiertje voor Michael, aldus Maarten. Hij verzorgde de Zeit Tawny, een unieke samenwerking tussen Pohjala en Weihenstephan. Michael's lievelingsbrouwerij gecombineerd met een voor hem unieke bierstijl: dat moest een hitje gaan worden. En deze parel van een bier was ook nog eens als onderdeel van de Cellar Series van Pohjala gerijpt op Tawny, Ruby en Witte portvaten. Genieten! In het heerlijk chaotische thema van Thom werden Michael en Maarten wederom beproefd. Op zoek naar revanche voor De Pilstest, en als uitbreiding op het thema uit de aflevering Ho(l)ger of Lager, ging Thom op zoek naar het prijskaartje van beide mannen als het gaat om hun biersmaak. In elke ronde werden de mannen een goedkope, een middenmoot en een dure variant van een bepaalde bierstijl voorgeschoteld, waarna de mannen hun favoriete bier kozen om zo vast te stellen hoe prijzig hun smaak is. Dat prijs en smaak niet per se hand in hand gaan, werd in dit thema duidelijk zichtbaar. Welke fijnproever verschuilt zich achter de luxe biertjes en welke biervriend is de ware koning prijsfavoriet? Jouw (lievelings)bier door ons beproefd hebben? Benader ons! instagram.com/biervriendenpodcast/ facebook.com/biervriendenpodcast Untappd: untappd.com/user/biervriendenpodcast Gmail: debiervriendenpodcast@gmail.com Intro muziek: Upbeat Forever by Kevin MacLeod Link: incompetech.filmmusic.io/song/5011-upbeat-forever License: creativecommons.org/licenses/by/4.0/

Daniel Schappert lernte in einem Urlaub auf Mauritius bei einem Freund die Arbeit als Braumeister von ihrer schönsten Seite kennen. Fasziniert vom Strandfeeling war der Lebensplan gemacht, und er beendete sein Studium nach Praktika in Berlin und Kopenhagen mitten in der Pandemie. Kurz ausgebremst, fand sich dann doch recht schnell der Job als Headbrewer bei Mondo Brewing in London. Dort zeichnet er für eine große Palette verschiedenster Biere verantwortlich, in und außerhalb des Reinheitsgebotes, teils mit sehr experimentellen, wegweisenden Neuentwicklungen aller Ingedienzien. Wir haben ihn vor Ort in seiner Brauerei besucht und mit ihm eine kleine Reise durch sein Leben und seine Biere gemacht…

Mit dem Klima verändern sich auch Grünflächen – und damit unsere Wahrnehmung dieser? Die Folge thematisiert ob und inwiefern sich eine neue Ästhetik in der fachlichen Pflanzenverwendung aber auch in gesellschaftlichen Idealbildern weiterentwickelt. Wie können Landschaftsarchitekt*innen kultivierte Wildnis und Spontanvegetation in ihre Planung einbeziehen? Es geht um bepflanzte Versickerungsmulden und welche Parameter hier bei der Pflanzenwahl auf dem Extremstandort besonders wichtig sind. Lioba Lissner und Luisa Balz sprechen mit Norbert Kühn z.B. auch über Straßenbäume, Gehölze in historischen Parkanlagen und seine vielen Jahre Erfahrung in der Lehre. Norbert Kühn hat Landschaftspflege in München-Weihenstephan studiert und ist seit 1991 an der TU Berlin tätig und seit 2003 dort Leiter des Fachgebiets Vegetationstechnik und Pflanzenverwendung. Neben der Lehre publiziert er regelmäßig zu verschiedenen Themen der Pflanzenverwendung und ist Mitglied z.B. im internationalen Beirat des Fürst-Pückler-Parks und des Kuratoriums der Karl-Foerster-Stiftung.

In Folge 160 der Sendung „Was Isch Los?“ hat Moderator Markus Lang Nikolaus Hertweck aus Gaggenau zu Gast. Nikolaus Hertweck ist Floristikmeister, betreibt in Gaggenau ein Blumengeschäft und ist leidenschaftlicher Segelflieger. Nachdem Nikolaus Florist gelernt hat, ging er noch 2 Jahre auf die Meisterschule nach Weihenstephan. Rosen sind die Blumen, die am meisten verkauft werden. Er mag seinen handwerklichen Beruf, da er mit einem tollen Produkt arbeiten darf und fast nur mit positiven Menschen zu tun hat. Die Rosen, die er einkauft, sind Fairtrade Rosen und haben oft eine bessere Ökobilanz als Blumen aus Holland, aufgrund von Belichtung oder dem Beitransport bei Passagierflügen. Oft kommen Kunden in sein Geschäft, halten ihr Handy unter seine Nase und fragen nach Dingen, die sie online oder bei Social Media gesehen haben. Jede Blume wird, um die bestmögliche Haltbarkeit zu erreichen, mehrfach in die Hand genommen, angeschnitten und bearbeitet. Bei der Fernsehsendung „Kaffee oder Tee“ ist Nikolaus häufig zu Gast und spricht über Blumen. Seit er 14 ist, ist Nikolaus leidenschaftlicher Segelflieger. Von Loopings über Schrauben macht er alles an Kunststücken in der Luft, die möglich sind. Auch Flugtouren von über 1.000 km können schon mal vorkommen. Ein guter Ausgleich zu seinem Alltag, wie er sagt. Eine Podcast Videoshow, die auf YouTube und allen bekannten Streaming/Podcast-Plattformen zu hören ist. Thematisch geht es mal um Kultur, Kunst, Sport, Musik oder Wissenswertes. Interessantes aus Baden für Baden. Dauer immer ca. eine halbe Stunde; interessant, kurzweilig gestaltet und immer auf Augenhöhe!

Jack's Abby Craft Lagers opened in 2011 in Framingham, MA by three brothers: Jack, Eric, and Sam Hendler. They set out to only produce lagers, in a world of IPAs, and have stayed true to that vision. Rob Day, the VP of Marketing for Jack's Abby, described how Jack Hendler studied brewing in Germany and continues his education in German brewing with an annual trip to traditional and modern brewing facilities in Germany, on this week's episode of Beer Me. Every year, this lager brewhouse celebrates Oktoberfest (the season we are in RIGHT NOW!) with traditions of tapping gravity kegs, stein hoisting, and a keg toss. This year, they have outdone themselves, with the release of a festbier, a collaboration with Weihenstephan called "Fest of Both Worlds". Rob explains "(Jack's Abby) is only the 3rd brewery in the U.S to do a collaboration" The other two being Sam Adams and Sierra Nevada. In this episode, he describes the collaboration process and what went into the beer. Oktoberfest is a special time for beer, as Rob describes it "beer's moment", there is no other beverage celebrated during this time. Let's hoist a stein to "one of the world's most affordable luxuries!" MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license

This week, I'm going back to the year 1040, when Weihenstephan first started brewing beer. I had three of them, and they are terrific! I had one locally from Wild Onion that was great as well! WeihenstephanerWild Onion BreweryOddPods MediaPromo: Super Media BrosThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5704447/advertisement

In this episode, the Legendary Brew Crew welcomes special guest, Kishna Celce, a Clinically Trained Trauma Specialist and Life, Relationship, and Parenting Coach. Kishna, the Executive Director of Balancing Life & Kids Inc., shares her personal journey of trauma and how it led her to her life's mission. She discusses the services provided by her organization, including the Soul Healn Wellness Center. The episode also features beer tasting from Thompson Island Brewing and Weihenstephan. Grab a brew and join the Banter!

Last Week Jack's Abby, the Massachusetts-based lager brewery announced that it would soon be releasing a collaboration with Weihenstephan, the venerable German brewery.  It's called Fest Of Both Worlds and it's brewed with Pilsner and Munich malts along with Sterling and Adeena hops, and fermented with TUM 34/70, which Weihenstephan shared for this beer. At nearly 1,000 years old Weihenstephan is a brewery of legend around the world and through a commitment to technical brewing and education has helped countless brewers and drinkers better understand beer.  This collaboration with Jack's Abby is only the third time Weihenstephan has collaborated with an American brewer. The beer will be available later this month in Massachusetts and New York.  My guests are Jack Hendler Co-Founder of Jack's Abby and Matthias Ebner, the Global Brand Ambassador Weihenstephan. They are here to talk about the collaboration, and so much more. 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: Matthias Ebner, Jack Hendler Sponsors: All About Beer, , Pints for Prostates Tags: Beer, History, Non-alcoholic, travel, festbier 

This month we are focusing on festivals and events. The summer is the season to get outdoors, mingle, and experience all that your town, state, or region has to offer. Fortunately nano breweries are playing a big role in that space. Beer festivals are at a crossroads right now. It's harder to get folks to come out and drink beer in a crowd, but there are chances for smaller breweries to make an impact in that setting. Chris Rhodes of Portland, Oregon's Nano Beer Festival is here to talk about the fest and best practices. Then we'll hear from Emily and Matt Strysik of Knack Brewing and Fermentation in Illinois. They are getting real good at hosting small scale events at their brewery that brings in artisans of all kinds, and with it, new customers. The BYO Nano Podcast Episode 43 is sponsored by:Fermentis Everybody knows that yeast plays one of the most important roles in brewing. It influences flavor, aroma, acidity, brightness, and mouthfeel, all at the same time. And brewing a Lager is no exception! Discover SafLager™ W-34/70, THE STRONG & ROBUST LAGER YEAST! This famous strain comes from Weihenstephan in Germany and is used world-wide within the brewing industry. It brings a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers. Available in 11.5, 100 & 500g sizes. For more info, visit www.fermentis.com.ABS CommercialABS Commercial is proud to be your full-service brewery outfitter for over 10 years, offering brewhouses, tanks, keg washers, and small parts to brewers across the country. They're in this business because they are brewers, and it's important for them to give back to the industry to help breweries grow and prosper. This summer ABS Commercial is  giving back with two special giveaway prizes every month through August. Check out what they have in store and enter to win at abs-commercial.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 43Host: John HollGuests: Chris Rhodes, Emily and Matt StrysikContact: nano@byo.comMusic: Scott McCampbell

Andreas Wagner und Moritz Hottenrott sind heute Kollegen, haben aber beide jeweils eine eigene, spannende Geschichte in der Bierwelt. Während Andi sich um den Anlagenbau kümmerte, gründete Moritz mit dem Hausfreund seine eigene kleine Biermarke, die sich im süddeutschen Raum großer Beliebtheit erfreute und über die die beiden auch zusammenkamen. Im Zuge neuer Projekte zieht es nun beide gemeinsam rund um die ganze Welt, im Auftrag der Planung guter Brauereien und der Versorgung derselben mit den besten Hopfensorten. Im BierTalk sind sie die ersten, die schon mit einem Bier in der Hand beginnnen - und haben natürlich auch viel zu erzählen...

Wie kann Evidenz vermittelt werden und wodurch entsteht Vertrauen in die Wissenschaft? Damit beschäftigt sich die interdisziplinäre Forschungsgruppe „Evidenzpraktiken in Wissenschaft, Medizin, Technik und Gesellschaft“, die von der Deutschen Forschungsgemeinschaft (DFG) gefördert wird. In dieser Folge sprechen wir mit zwei der Forschenden, Stefan Esselborn und Sascha Dickel, über Wissenschaftsskepsis und das Verhältnis von Wissenschaft, Öffentlichkeit und Medien. Sitzende Tätigkeiten lassen Bewegung oft zu kurz kommen. Das möchten die Hidden Champions Nina Schaller und Anika Berling-Ernst ändern: Mit dem Projekt „TUM Gesunde Hochschule” ermutigen sie zu kleinen Gewohnheiten im Alltag, die langfristig der Gesundheit zugutekommen. Welche das sind, erzählen sie im Interview. Der Studiengang Brauwesen und Getränketechnologie richte sich vor allem an Bierbegeisterte – ein Klischee, das der Brauer und Mälzer Jakob Schwarz gut kennt und aufklären möchte. Er hat selbst in Weihenstephan studiert und stellt das vielseitige Fach näher vor. Was müssen Studierende beachten, wenn sie ein Auslandssemester planen? Stephan Geifes vom Deutschen Akademischen Austauschdienst (DAAD) teilt seine Tipps mit uns: von der Art des Aufenthalts bis hin zur Finanzierung. Gäste in chronologischer Reihenfolge: Wissenschaftlicher Mitarbeiter im Bereich Technikgeschichte an der TUM School of Social Sciences and Technology Dr. Stefan Esselborn und Universitätsprofessor für Mediensoziologie und Gesellschaftstheorie an der Johannes Gutenberg-Universität Mainz Dr. Sascha Dickel – beide sind Teil der DFG-Forschungsgruppe „Evidenzpraktiken in Wissenschaft, Medizin, Technik und Gesellschaft“; Wissenschaftliche Mitarbeiterinnen am Zentrum für Präventive Sportmedizin und Sportkardiologie am Klinikum rechts der Isar und Initiatorinnen des Projekts „TUM Gesunde Hochschule“ Nina Schaller und Anika Berling Ernst; Alumni, Brauer und Mälzer Jakob Schwarz; Direktor der Nationalen Agentur für EU-Hochschulzusammenarbeit im DAAD Dr. Stephan Geifes.

Grünes Licht für Mercosur, Müller schließt Kölner Molkerei und mehr Milch in Deutschland - Die Woche in BDM kompakt. Im Podcast-Format „BDM kompakt“ machen wir die aktuellsten Themen aus der Agrarwelt hörbar. In Sachen Milch die Nase vorn!

To get the full Bavarian Beer experience, I find it helpful to go back a thousand years. Without a time machine, we'll have to visit a brewery nearly as old. My next guest tells us the story of the incredible beer ecosystem that exists just north of Munich in the world's oldest brewery. I think it's fair to say that any brewery with a school and a thousand-year history is one we can take leadership from. If Weihenstephan values being present, being patient, and focuses on quality and culture, then maybe we should give those a second thought as well, don't you think? We find great experiences at the intersection of craft and culture. These are the stories of us, of great food and the beer that brings it all together. For the Craft and Culture of Beer, this is episode 128 of Good Beer Matters with brand ambassador, Matthias Ebner of Weihenstephan. Show Links Weihenstephan Total Beverage Solution ⁠⁠Subscribe to the Good Beer Matters Monthly Newsletter for practical beer education.⁠⁠⁠⁠⁠ The ⁠⁠⁠⁠⁠Good Beer Matters Podcast⁠⁠⁠⁠⁠ comes to you with support from ⁠⁠⁠⁠⁠BreweryDB.com⁠⁠⁠⁠⁠, your digital destination for brewery experiences! In Partnership with ⁠The Beer Scholar⁠ T-shirt from ⁠⁠⁠Shirts On Tap⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/jeremy-storton/message Support this podcast: https://podcasters.spotify.com/pod/show/jeremy-storton/support

A very special episode as Marcus Englet, world Vice President of legendary German brewery Weihenstephan joins Davydd live at Melbourne's Beer Deluxe for a live tasting of their beers in front of a huge audience! As ever this episode is best enjoyed with a home delivered tasting pack featuring 10 different Weihenstephan beers for just $69. https://the-coolroom-podcast.myshopify.com/products/weihenstephan-mixed-10-pack As well as a guided tasting through 5 classic beers we also learn about the history of the brewery and the stories behind the beers.  Marcus reviews Aussie Rules Football and the Hop Nation Rattenhund while Davydd becomes increasingly obsessed with medieval German taxation laws and the importance of saints days. And Marcus regales us with stories of time spent in Sydney included encounters with Kylie Minogue and lions that escaped from Taronga Park zoo...

In Stefan Hörs Brust schlagen gleich zwei starke Herzen - eines fürs Bier und eines für die Musik. Während letztere erstmal nur Hobby bliebt, machte er den Gerstensaft zu seinem Beruf, studierte Brauwesen, arbeitete in einer Brauerei, erfand ein eigenes Kreativbier und ist mittlerweile an der TU München in Weihenstephan gelandet, wo er sich vor allem um die Aspekte des Einflusses von Klima und Wetter auf die Braugerste kümmert. Die Sangeskunst ließ ihn dabei allerdings nicht los. Sie führte Stefan erst zum semiprofessionellen Chorgesang und dann schließlich auch zu Solorollen in Musicals und klassischen Konzerten. Grund genug, seine beiden Leidenschaften zu vereinen und mit dem Programm "Liedkunst trifft Braukunst" in neue Welten vorzustoßen. Logisch, dass die Abende schnellstens ausverkauft waren - und logisch, dass wir uns mit ihm darüber unterhalten wollten...

Mit dem Innovatons- und Gründerzentrum Biotechnologie (IZB) und zahlreichen Startups aus der Branche gilt München als der Biotech-Hotspot Deutschlands. In Episode 49 des Munich Startup Podcasts blicken wir hinter die Kulissen und stellen das IZB, verschiedene Startups aus der Branche und einen Biotech-Investor genauer vor. Das Innovatons- und Gründerzentrum Biotechnologie (IZB) beherbergt an seinen zwei Standorten in Martinsried und Weihenstephan aktuell 45 Startups. In seiner 27-jährigen Geschichte konnte es aber noch viel mehr Unternehmen bei ihrem Wachstum unter die Arne greifen. Und das mit großem Erfolg, wie IZB-Geschäftsführer Peter Hanns Zobel gegenüber der Süddeutschen Zeitung verriet: Von den über 160 Startups, die das IZB bisher gefördert hat, hätten bisher nur sieben aufgeben müssen. Vier von ihnen stellen wir in dieser EPisode genauer vor. Dies sind: Thermosome, Eisbach Bio, Epiqmax sowie Preomics. Im IZB haben sie seit kurzem einen ganz besonderen Nachbarn: Denn mit Andera Partners ist ein Investor in das Gründerzentrum eingezogen. Der VC mit Hauptsitz in Paris hat mit seiner beinahe 20-jährigen Firmengeschichte, 3,6 Milliarden Euro under management und sechs auf Life Sciences spezialisierten Fonds einiges zu bieten. Alle im Podcast erwähnten Links findest Du übrigens im Artikel zur Folge: https://www.munich-startup.de/86865/podcast-biotech-2/ ---------- Mehr Infos zur Münchner Startup-Welt findest Du natürlich regelmäßig auf unserem News-Portal: https://www.munich-startup.de/ Übrigens: Je nachdem, welchen Podcast-Kanal Du nutzt, freuen wir uns natürlich auch über Likes, Bewertungen, Kommentare und mehr.

Die Familie Stauder braut seit über 150 Jahren ihr STAUDER Pils. Ein Bier für Bergleute, das später an den feinsten Häusern unseres Landes getrunken wurde und getrunken wird. Wie ist es, in der Abfüll-Anlage zehntausendmal seinen eigenen Namen an sich vorbeilaufen zu sehen? Wie macht man Kinder ohne Druck zu Nachfolgern? Welche Sorte ist die nächste? - Und wann war Stauder-Chef Dr. Thomas Stauder zuletzt selbst betrunken? --- In "Zuhause in Essen" sprechen wir nicht über die gute alte Zeit. Wir sprechen über das, was Essen schon heute besonders attraktiv macht. Und wenn unsere Gäste mit WDR Moderator Tobias Häusler einmal in den Rückspiegel schauen, dann nur um die Spur wechseln zu können. Jeden zweiten Dienstag im Monat ein spannender Gast - aus Politik, Wirtschaft und Gesellschaft. Und ein ungewöhnlicher Blick auf unsere schöne Stadt.

Schon als kleiner Junge orientierte sich Kilian Kittl in Richtung Brauerei, nicht zuletzt auf Anraten seiner Mutter. Nach zwei Stationen bei heimischen Brauereien im Chiemgau absolvierte er sein Studium in Weihenstephan. Kurz vor seinem Abschluss als "Großer Brauer" konnte er dann noch ein Auslandssemester in den USA genießen und dabei natürlich in die Craftbier-Kultur eintauchen. Unbewusst trat er dann pünktlich zum ersten Corona-Lockdown seine neue Stelle als Chefkoordinator des European Beer Star an und managed seitdem einen der größten und ältesten Bierwettbewerbe der Welt. Im Podcast gibt uns Kilian einen exklusiven Einblick in seine neuen und alten Welten und plaudert auch ein bisschen aus dem berühmten Nähkästchen...

Mensch'n & G'schicht'n: Heute sprechen wir mit Maria Magdalena Maidl. Sie ist 26 Jahre alt, kommt aus dem niederbayerischen Wallerfing. Sie hat ein freiwilliges soziales Jahr im Kongo absolviert und Agrarwissenschaften in Weihenstephan studiert. Denn sie wollte schon immer „in die landwirtschaftliche Richtung gehen“, wie sie selbst sagt. Heute arbeitet sie halbtags auf dem elterlichen Hof mit. Dort wird konventionelle Landwirtschaft mit Ackerbau und Schweinemast betrieben. Und seit 01. Februar dieses Jahres ist sie – ebenfalls mit halber Stelle – die neue Umweltreferentin im Bistum Passau. (Bild: Monika Wagmann)

Mit Hochschulunterstützung von Weihenstephan haben Julian und seine Frau die Idee zu yammbits verwirklicht. Die Fruchtkugeln kommen gut an und das Team hat auch in der Höhle der Löwen einen Deal bekommen. Wie es dem Unternehmen geht, erfahrt ihr im Podcast GründerGrips!

The Full Circle boys talk about Mark Cuban, big pharma, haters, women winning sports, UCONN basketball and much more. Brought to you by KH Industries of Connecticut

Korbinian by Bayerische Staatsbrauerei Weihenstephan is a Doppelbock that has a complex malty aroma with a soft, caramel malt flavor, that ends with a roasty finish. It goes well with smoked meat and fish as well as wild roasts and fowl. In the eventful history of Bayerische Staatsbrauerei Weihenstephan, with all its developments, achievements and setbacks, one thing has remained constant: their beer. Thus the Weihenstephan Monastery Brewery - after nearly a thousand years - still stands upon the Weihenstephan Hill, proud of its quality and its tradition and conscious of its position as the oldest existing brewery in the world. This week on FDB - a self-driving car gang, an utterly annoyed father, a lush Dachshund wardrobe, and more! Now please kick back, and enjoy another sit down with Friends Drink Beer. To support Bayerische Staatsbrauerei Weihenstephan and find out more about their beers, visit: Website: weihenstephaner.de Instagram: @weihenstephan_official 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 - Host/Executive Producer Ryan Roope - Host/Executive Producer Jared Brody - Writer/Producer Chelsea Cook - Writer

We welcome back the World's Oldest Brewery for a visit that is so packed with great stories and interesting brewing insights that we've had to split it into 2 episodes!  Make sure you enjoy this episode with a tasting pack from our online store that contains 10 different Weihenstephan beers! https://the-coolroom-podcast.myshopify.com/products/weihenstephan-tasting-10-pack And be sure to follow us on facebook and instagram so that you don't miss out on our future events and beer packs!

We welcome back the World's Oldest Brewery for a visit that is so packed with great stories and interesting brewing insights that we've had to split it into 2 episodes!  Make sure you enjoy this episode with a tasting pack from our online store that contains 10 different Weihenstephan beers! https://the-coolroom-podcast.myshopify.com/products/weihenstephan-tasting-10-pack And be sure to follow us on facebook and instagram so that you don't miss out on our future events and beer packs!

Männerabend Special – Besuch bei Weihenstephan! Dennis, Reinhold und Marco haben sich auf eine kleine Reise durch Süddeutschland begeben und die Chance genutzt ENDLICH unsere guten Freunde bei der Weihenstephaner Brauerei zu besuchen. Die älteste Brauerei der Welt trifft auf den ältesten Craft Beer Podcast Deutschlands, bäm! Wir haben das große Vergnügen mit offenen Armen […]

Alexander Maier fand durch einen glücklichen Zufall zum Thema Bier und vertiefte seine neue Leidenschaft dann auch gleich mit dem Braumeisterstudium in Weihenstephan. Dort lockte nicht nur der Gerstensaft, sondern auch eine holde Maid aus dem hohen Norden, heute seine Ehefrau. Über mehrere Stationen in Deutschland gelang es Alex schließlich, bei einem neuen bzw. wiederbelebten Brauereiprojekt in Finnland anzuheuern und so die Bock's Brauerei in Vaasa mit aufzubauen. Im BierTalk erzählt er von seinen umfangreichen Erfahrungen im Land des heißen Sauna-Gluthauches und die beste Überlebensstrategie für einen deutschen Einwanderer, Care-Pakete...

Learn More Earn More Business Growth Podcast Host: Brian Webb Guest: David Graham Episode 17: The Explosive Growth Journey of Karbach Brewing That Started With A Few Good Men __________________________________ SUBSCRIBE Apple  |  Google Play |  Spotify  |  Pandora |  Amazon Music | Stitcher ________________________________ RESOURCES & HELPFUL LINKS Whatbox Digital Karbach Brewing Houston Astros Crawford Bock Karbach Brewing  - Facebook | Instagram | Twitter William VanderBloemen - Culture Wins ________________________________ TRANSCRIPT:  Brian Webb: Hey there everyone, welcome to the Learn More Earn More Business Growth Podcast. I'm your host, Brian Webb. This podcast is your premier place to learn the frameworks, secrets, and growth hacks to grow and scale your business and revenue faster. Whether you're an aspiring entrepreneur or a thriving business owner, this podcast is designed and produced just for you so you can learn from the best industry experts in the world. I'll bring you exclusive interviews with authors, thought leaders, and successful business titans who share their stories and business journeys so we can draw insights and learn from their successes and struggles together. As you're working on growing your business and pursuing your dreams, I'll be here to help you make better decisions and avoid costly pitfalls and expensive mistakes along the way, and we'll have some fun in the process. So let's go ahead and jump into today's episode. I'm really excited to have my guest today, David Graham, who has been with a company called Karbach Brewing since they began, 2011. Karbach was actually a client of mine for many, many years. They've had explosive growth, to put it mildly. Literally, when I started working with them, it was a few good men. That's actually what we put that in the title today because it's relevant. I remember when I first met with them, it was literally a few guys around a cardboard table. And wow, has that changed. Talk about an American entrepreneurial success story. Wow. When David began with Karbach, he started as a Marketing and Promotions Coordinator, he ultimately transitioned to the Director of Marketing. And David's role is he basically focuses on managing all the overall implementation of all marketing efforts for Karbach company-wide. So from monthly beer events at the brewery to beer collaborations, such as Crawford Bock with the Houston Astros Foundation, David has been really instrumental and overseeing the growth of Karbach's consumer base, both locally and nationally. And remember founded in 2011, 10 years later, over 150 employees, multiple markets around the nation, and acquired by Anheuser-Busch, Karbach has truly become an iconic brand, and I'm proud to share some of their story with you today. What an amazing, amazing story. So let's jump into my interview today with David Graham. David, it's awesome to have you here on the podcast today. You know, I've known you for, I guess, 10 years when I went back and do the math, easy math. It's good to have you here today. David Graham: Hey Brian, thank you so much for having me. I'm looking forward to talking all things beer and Karbach. Brian Webb: Yeah. You know, I've already told the audience of what it was like. I still remember meeting you, I'm guessing one or two, two or three other people, your brewer was there, but I introduced you as the company that started with a card table and a few good men. But tell us how Karbach got started. Let's start by sharing that with the audience today. David Graham: Yeah, absolutely. Yes, you're indeed right. When you met with us, we were all sitting around a cardboard table in our office building, just me and our brewmaster, Eric, and then David Greenwood, one of our founders. But yeah, so we started selling beer September 1st, 2011. Brian Webb: It's crazy. David Graham: So coming up on 10 years right now. But the interesting thing about Karbach is as our history is really unlike most craft breweries out there. And what I mean by that is breweries that were getting started around that time generally were homebrewers, kind of taking it to the pro level and our history actually started way, way further back than 2011 with our founders, Chuck Robertson and Ken Goodman. Chuck and Ken started their beer journey and [crosstalk 00:03:37]. Brian Webb: Wow, I didn't know that. David Graham: Yeah, they started in 1982 in College Station, Texas, when they opened up a beer distribution company out there. When they originally opened their doors, they had three brands, Mickey's, Old English, and Pearl. So not always the most robust craft beer portfolio, but again, 1982, College Station, very different time [inaudible 00:04:00] beer. However, kind of what brought them to the path of opening Karbach was as they expanded, they got really into bringing import beers and craft beers in the state of Texas when no one else was. And they fell in love with these full-flavored beers, unlike the kind of standard American light beer that had predominantly been available at the time. And so through their journey, they started traveling to all these breweries who they were interested in bringing into Texas, and that's where they fell in love with the idea of starting a brewery of their own. They would travel to these breweries, they'd see the employees there and the passion that they had, and really the sense of comradery that was fostered is what attracted them the most. When the five o'clock whistle blew, people didn't just make a beeline for the [inaudible 00:04:45] They would hang out with one another, they would have beers and really form that kind of family dynamic. So what's interesting about Chuck and Ken though, is even though they wanted to start this brewery, the Texas laws did not allow it, because they already had a distribution company. So they actually had to sell their distribution company in 2008 to be able to start this brewery today. And then at the same time, they sold that company and they invested that in Karbach. So Chuck and Ken knew a lot about the business side of the brewing but didn't really know much about the brewing itself. So they found [inaudible 00:05:21] by the name of Eric Warner, who joined us as our founding brewmaster, who had studied at the Technical University of Munich at Weihenstephan. Weihenstephan being the oldest, continuously operated brewery in the world. And it's there that he learned how to brew beer. He got his diploma as a brewmeister. If I had known that degree path was a possibility, perhaps my life would have turned out different too. Brian Webb: No doubt. David Graham: But yeah, he learned all the training, hundreds of years of German brewing techniques, moved back to his hometown of Denver, Colorado in the nineties, started a brewery called Tabernash, and then later was brewmaster and CEO of Flying Dog. So Ken and Chuck, again, put together what I like to call a dream team when most people were going from garage brewing to trying to take it to the next level, they were already pretty seasoned industry vets at that point, coming together to start this brewery in Houston. Brian Webb: One of the things, just by knowing you and having the privilege of, one, working with you guys for several years, but two, just watching you from the outside as someone who has consumed your products, but I know that culture is really, really important. I know that you've really been instrumental in helping to shape that, but share with our audience about the culture, the ethos, that is Karbach. David Graham: Yeah, so it's been very important for us as a company that grew very quickly, you know, that can be a hard thing to hang on to. We went from, our original three-year plan was to do 3,000 barrels, 6,000 barrels, 9,000 barrels production year one, two, and three. Year one, we did 8,100, year two 19,000, then up to 33,000 year three. So, a steep climb, heavy growth, and bringing on a lot of employees. Back in the day when we started, it was seven of us, and then up to today, we're right about 200 employees. Brian Webb: Wow. David Graham: So hanging onto that culture is something that takes a lot of effort and hard work to make sure that you're keeping that. But again, Chuck and Ken really wanted to get into the brewing side because of the passion that they saw and the comradery and teamwork and family dynamic that they saw when they would travel to these breweries. So for us, it's about working together. It's about working really, really hard, but it is about also having that relationship with each other, that's probably a little deeper than most jobs you might have. We want to hang out with each other after we get off work, we want to have lunch with each other, even on the weekends. So that's something that we're continuously trying to foster within our doors, but also kind of a message that we want to send outward too. You know, we think great craft beer should be for everyone, and we mean everyone. When craft beer started to really take off, it got this sort of snobbery and this sort of clique-ish mentality where it's like you had to know the right buzzwords to be part of the cool club and be involved. I'll give you an example of what I'm talking about. It was right around the time that we were opening the doors at Karbach, I was sitting at a bar, a craft beer bar, and a guy walks in and he orders, he says, "I'll take six Bud Lights." And the bartender says, "We don't carry Bud Light here." He goes, "Okay, I'll take six Doseki's.". "Sorry, we don't carry that here." "Okay, I'll take six Guinness." "We don't have Guinness here, but we do have Avery Uncle Jacob Stout." So let me recap this story. Bud Light and Doseki, both lighter lagers, about 4.2% alcohol, and then Guinness, even though it's dark in color, only 4% alcohol and actually really smooth, easy to drink. And he actually sells this guy six of these Uncle Jacob Stouts, which are 14.5% ABV, so about three to four times the strength of a Bud Light and barrel-aged in bourbon barrels, so super intense flavors. So this guy walks this tray out to his table who's outside, and the bartender starts laughing his ass off because that guy wanted something easy to drink and he just sold him something super, super complicated. And do you think that guy came back in for another round for him and his friends? No. And, so instead of taking an opportunity to teach the guy about craft beer and how wonderful it can be, he kind of took that opportunity to embarrass that guy. Meanwhile, right behind him on the tap wall was a beer called Fireman's #4, still in production today, out of [inaudible 00:09:40] He could have said, "Hey, we don't have Bud Light, we don't have Doseki's, but if you're looking for that flavor profile, we've got this great local beer here, let me tell you about it. And so instead of sharing his passion for craft beer with this guy, he turned him off, and that is everything we want to be the opposite of at Karbach. If you come into our facility or we meet you out at a bar, we definitely want to educate you about our products. But if you're looking for a light beer, we're going to recommend a light beer for you. If you want to advance on to Imperial IPA's, great, we're going to join you for that journey. But we think everyone should be welcomed into the club of craft beer. Brian Webb: We'll get back to the show in just a moment, but first, a quick word from our sponsor, Whatbox Digital. If you're like most business owners and leaders, you likely have several marketing problems. Your marketing is just a lot of guesswork, you don't know what is working and what isn't, you have no strategic plan to effectively and consistently deliver new customers, you hate dealing with lumpy cashflow and up and down sales cycles, you don't have a system for consistently generating new leads month after month, you have no idea how to convert website visitors into paying clients, and you don't even know where to start. Well, great news. I can help with all of that. You need a seasoned and highly experienced chief marketing officer, but that comes at such a high price. And that's why our fractional CMO program is just right for you. For a fraction of the price of a truly experienced full-time chief marketing officer, I can partner with you and your team to make better marketing decisions while avoiding the expensive mistakes and costly pitfalls that stem from bad marketing. It truly breaks my heart to see businesses large and small waste budget dollars and squander growth opportunities because of bad marketing decisions. This is precisely why you need a trusted advisor and proven marketing strategies to help you grow your business and give you the peace of mind you've worked so hard for and that you certainly deserve. Let's get started today, but before we do, this is how the program works. Once we've engaged in a fractional CMO agreement, first we'll audit where you are currently in all of your marketing efforts. I'll run some diagnostics and assessments of where you are currently and where you need and want to go. I'll walk you through our proven discovery process, do some necessary research so I can present some data-driven strategies for establishing and launching your new marketing plan. You know, my hope is that you would stop feeling uncertain and frustrated about how marketing can and should be helping you to grow your business. I think you've worked too hard for too long to not be enjoying the peace of mind that comes from knowing you're doing marketing right. To get started today, just visit our website, www.whatboxdigital.com, or just text the letters CMO to 8 3 2 3 2 4 2 4 3 2, and we'll get the discussion moving forward. Again, visit whatboxdigital.com, or just text CMO to 8 3 2 3 2 4 2 4 3 2. Don't waste another dollar on failed marketing systems that are doing nothing to grow your business. Let's get started today. You know, a colleague, I wouldn't say a close friend, but a colleague of mine, William Vanderbloemen, actually wrote a book called Culture Wins, read it many years ago. Really good book, and another good friend of mine, Dr. Ike Reighard, was over the culture for a really large mortgage company up in Atlanta. And he oversaw literally their culture, and that brand won like, that mortgage company, won like top best place to work, three or four years in a row. So I know how important culture is and how difficult, especially as fast as you've grown, so tremendously quickly, to maintain. So it sounds like community and meeting people where they are, are two of your kind of like pillars of your culture. What would be one more pillar of the value that's really important, that you really try to install to everyone that's on the team there at Karbach? David Graham: Well, I would say, you know, achievement. I mean, we are proud to be great craft brewers, and we want to excel and we want to be a big player in the market. So we want a community atmosphere, we want to be inviting for everyone, we want the sense of family, but we also really value hard work. And we want to applaud those people on our team who are busting their ass and getting things done and making sure to do so on a really high level of quality. I think one of the biggest detriments to the craft beer industry is potential quality issues. The entries to barrier this industry have lessened over the years, and I think that's a great thing. But the training and the lab processes and the brilliant processes, that education, I don't think has grown as quickly as some of the amount of breweries opening. So I think achievement and recognition of strict quality standards is something that we really want to instill in our family. And of course, you know, with growing culture, with growing people, there's always going to be missteps, and there's times you stub your toe, but for us, just making sure that that commitment to culture is at the forefront of our brains every day when we wake up, that's how we drive it forward. Brian Webb: So, 10 years, you've been there since the very, very beginning. That's a lot of growth. You talked about even some missteps along the way, which of course, every company, every human being on the planet has, but what's something that you would say is something that you're the most proud of in terms of achievements or accomplishments since you've been there to launch Karbach brewing? David Graham: Absolutely. So, there's so many different things throughout the years that I'm very proud of. For me personally, one of my biggest proud moments is the development of our collaboration with the Houston Astros. Brian Webb: Yes, yes. David Graham: Yeah, so we've been partners with the Astros since 2015, back in the days when they were losing more games than they were winning, 2013, I think actually. And then in 2018, we started to talk to them about, "Hey, let's do something together that's really cool, that's not really being done out there." It was after their world series championship, so Fandom was at an all-time high and, you know, Astros fans wanted more ways to enjoy the Astros. And so we pitched them this idea of doing this collaboration beer, and for me, a lifelong Astros fan and Houston native, I mean the amount of geeking out that I did of being able to work with the organization to develop this beer was off the charts. But the really cool thing, and you mentioned community, and it's a big pillar of ours is, you know, we didn't just want to make this beer for the Astros', which we knew would sell really well, but we wanted to give back too. So a really big feather in our cap is that at beer, to date, we've raised nearly $300,000 for the Astros Foundation. Brian Webb: Wow. David Graham: Their charitable arm that does everything from building youth baseball fields to now even vaccine distribution. So, it's been awesome to be able to create this beer, but also give back at the same time. Brian Webb: That's amazing, that's amazing. I love to hear that about your story and I appreciate you sharing that with me today and the audience of course. Everyone has an answer to this next question, but I bet you might have a unique perspective being that this is the center of your wheelhouse. What is it about beer that brings people together? David Graham: Yeah, the thing that brings people together through beer that is unlike anything else, it's just that beer is for everyone, it is approachable. Even craft beer, which, you know, I mentioned, I think we sometimes tow the line or did for a while on getting too clique-ish, it's something that everybody can kind of understand. And unlike wine, which is intentionally kind of marketed more as high brow, and spirits can be sometimes a little bit intimidating, beer is something that's historically always been for everyone and bring people together. The pub is short for public house, and what that really was, was a place not just for people to go drink, but for families to come together, for everybody to have a meeting place, to make connections. And so that's what I think is so cool about the history of beer and the opportunity that we have as a business to fuel that in people. Brian Webb: Wow, I did not know that. I did not know that pub was an abbreviation for public house. That's interesting. David Graham: Yeah, and if go through the history books, I mean, there's just so many instances where beer was just such a major factor in bringing people together. I mean, even the revolution in the United States was fueled through, that's how they got people to meetings to talk about it, was to offer free beer, for folks to come listen to what the plan was. So, it's a great beverage. It was the beverage of temperance at the time. So instead of spirits where people were drinking too much of, beer is relatively low alcohol comparatively. So it was something where people could kind of calm the nerves, but also keep their wits about them. And that brought them together. Brian Webb: So, probably the number one challenge, you know, obviously I'm a marketer and so the people that I work with, the businesses that I engage with, or that engage with me, growing is probably their biggest challenge. And yet for you, that has not been your biggest challenge as far as like, in other words, knowing how to do it. What would you say are some of the biggest challenges that Karbach has faced over the past 10 years? David Graham: Yeah, our challenge has been actually keeping up with capacity, especially in those first five years, coming on 10 years now. About a year ago is the first time that I can remember that we weren't actively doing a construction project here at the brewery to add capacity. So that was tough and making sure that we didn't over-commit ourselves. The last thing that we wanted to do was spread our distribution further than we could handle. And so we always wanted to grow in a methodical way to make sure that we were always taking care of those who have been with us since the beginning. So that's been a major pinch point over the years. It is getting better, but it still continues to be something that, how do you grow effectively and how do you maintain that supply and demand factor. And then for us now, it's increasing our brand awareness. You know, we're in the fourth largest city or- Brian Webb: Yeah, Houston. David Graham: Third, or maybe we're third already in the United States, in Houston. And so even though Karbach is really well-established in Houston, there's still a ton of Houstonians that have never heard of Karbach before. So it's always -  Brian Webb: I can't even imagine that. Everywhere I go, you guys are there. As much as I see the Astros, the Texans, Karbach seems to be everywhere. That's amazing that you share that with me. David Graham: It is, I know, I kind of take that for granted sometimes too, but that's also how much run room and opportunity there is too. So we look at it as actually, not a negative, it's just a positive. If we can increase this brand awareness of Karbach, continue to tell our story, God, there's ample opportunity just in the city of Houston alone to keep growing our business. Brian Webb: Wow, wow. Let me ask you this. So again, you've been there since the beginning, let's rewind tape. Let's just say, what would you go back and do differently? Looking back, what would you go back and do differently, knowing what you know today, in the beginning? David Graham: That's a great question, and I don't know that I would necessarily change anything or pinpoint a certain thing that would definitely change. I think for me, I wish I had just taken in every moment a little bit more, captured every moment a little bit more because it was such a rush in the early days that you were just flying by the seat of your pants, and didn't really take a chance to stop and look around about what you were creating. So we're doing a lot of reflecting right now, looking back at old photos and stuff, since we are coming up on 10 years. And yeah, I guess I just wished that I would've stopped to smell the roses a little bit more. Brian Webb: Well said, well said. That's a lesson for all of us. So, one, thanks for being here. Thanks for sharing the Karbach story. I'm proud to know you and to have been a little piece of that story in the early days. For our audience who wants to learn more about your products and the brand, where's the best place for us to send them? David Graham: Yeah, so if you ever want to learn anything about Karbach, Karbachbrewing.com is the place to find that information. But if you really want to take the journey with us and be a part of Karbach, I definitely recommend following us on social channels, which is at Karbach Brewing. That's where we really connect to consumers and really share that experience. Brian Webb: And that's Instagram, Facebook, and LinkedIn, I think you said? David Graham: And Twitter as well, yep. Brian Webb: And Twitter. And by the way, for our listening audience, that's K-A-R-B-A-C-H Brewing. So, well, thanks for being here, David, thanks for sharing your story. I mean, it shocks me that someone hasn't heard of you, because everyone that I know, I would label you guys, I already have as a kind of a really iconic brand and how you guys have exploded. So, I have no doubt that your story can help to inspire others. And thanks for being here today. David Graham: Thanks so much for having me, Brian, it's always fun to reflect on that history and to talk about the brand. And next time you're in the area, let's raise a pint. Brian Webb: You know, this episode is airing today, July 5th, 2021, the day after we Americans celebrated the anniversary of our nation's independence. We, the people of the United States in order to form a more perfect union, establish justice, ensure domestic tranquility, provide for the common defense, promote the general welfare, and secure the Blessings of Liberty to ourselves and our posterity, do ordain and establish this constitution for the United States of America. We all know this is the preamble to the constitution of the United States, but wow, what an idea. The blessings of Liberty, how easy it is for us as Americans to take these blessings, these blessings of Liberty for granted. Millions of people around the world live under the tyranny of dictators and governments and countless people every single year risk their lives and the lives of their families to come to this place we call America. How blessed and fortunate we are to live in such an amazing country. And, you know, I'm truly, truly, truly proud to be an American, but not in the elitist we're better than anyone else around the world kind of way. Ernest Hemingway once said, "There is nothing noble in being superior to your fellow man, true nobility is being superior to your former self." In my view, I'm better than nobody. I've met some of the most iconic, brilliant, talented, generous, and kindhearted people from so many places around the globe, France, Africa, China, Israel, Australia, India, countless people that I am proud to call my friends and that have made an indelible and positive impact on my life. So to me, this July 4th holiday is not about who we're better than, but we're arguably perhaps amongst the most fortunate to live in this country where we experience the blessings of Liberty of which, by the way, has cost countless men and women, their lives to protect these blessings of Liberty that you and I get to live with and experience every single day. So I hope you had an amazing July 4th holiday and celebration with your family and friends. I just thought it was a timely opportunity to share some personal thoughts. To all you veterans who have served, and all those who are still serving this amazing country, and certainly to those who paid the ultimate sacrifice with your lives to protect these blessings of Liberty, I think I can speak for every American when I say that we salute you, honor you from the bottom of our hearts. We thank you. Happy Independence Day, everyone. ________________________________ FIND & FOLLOW WHATBOX DIGITAL Website | Linkedin | Facebook | Instagram ________________________________ CONNECT WITH BRIAN WEBB Linkedin | Facebook | Instagram Email: brianw@whatboxdigital.com  Clubhouse: @brianwebb __________________________________ CONNECT WITH DAVID GRAHAM AND KARBACH BREWING  Linkedin Email Karbach Brewing  - Facebook | Instagram | Twitter __________________________________

We love our listeners - you're amazing and we love hearing from you, not only because it means people are actually listening, but it also makes for the best episodes!Today we reviewed a beer all the way from Bavaria, recommended by one of our awesome listeners, Kel, and oh boy did the Babies have fun reviewing this one!If you have a beer that you want to see the Babies try, email us at beerbabiespod@gmail.com See acast.com/privacy for privacy and opt-out information.

The guys get to know Bob Kunz, founder and co-owner of Los Angeles' Highland Park Brewery. Bob's career in beer began as soon as he was old enough (?) to drink it, and he gives us the run down of his many influences (namely his tenure at LA OG Father's Office) throughout the decade his business plan for what would go on to become Highland Park Brewery colllected dust. The conversation applies the virtues of simplicity to everything from draft lists to mash tun design, and goes deep on both Highland Park's diverse lager program as well as their markedly honest and practical approach to brewing them. In addition to making the guys drool after a detailed breakdown of Timbo Pils, Bob also blows Noah's mind by revealing all his brewery's West Coast IPAs are brew with Weihenstephan lager yeast, all before sending it off the American way with the podcast's first ever Dodger's-centric Three Bay. ............ ................ .................................... ......................................Music: "Mountain Climb" by Jake Hill

BrewDog Lost Lager is a Pilsner by style. Brewed with Weihenstephan's lager yeast, and dry-hopped with the contemporary German variety Saphir. This pilsner combines the light, crisp and clean lager profile provided by Weihenstephan's house yeast, with the vibrant citrus and stonefruit aromas associated with new German hop Saphir. This lager is easy-going but has subtle depths; toast, hints of spice and a zesty lime marmalade character. This craft beer is 4.7% ABV and 37 IBUs. In this craft beer review, we will take a look at the color, smell, and taste.

Der gebürtige Franke Martin Zarnkow verwirklichte seinen Jugendtraum mit der Ausbildung zum Brauer und Mälzer in der Schwabacher Brauerei Leitner. Daran schloss sich ein Studium in Weihenstephan an, dem kurz nach dem Abschluss ein Ruf an den dortigen Lehrstuhl folgte. Seitdem forscht er über 20 Jahre rund ums Bier, sucht in allen Ecken der Welt nach neuen alten Hefen und veröffentlichte bereits zahlreiche Publikationen, unter anderem mit Prof. Dr. Franz Meußdoerffer das Standardwerk "Das Bier". Im BierTalk räumt er mit allerlei Bier-Mythen auf und berichtet vom aktuellen Forschungsstand zur Herkunft der untergärigen Hefe, die nun doch nicht von einem vor Jahren in Patagonien gefundenen Mikroorganismus abstammt. Ein BierTalk, der Lust auf mehr macht, nicht nur mehr Bier, sondern auch mehr Wissen davon und darüber...

Geboren in Bitburg, startete der frisch gebackene Brauergeselle Günther Thömmes nach Bayern, um dort neben dem akademischen Braumeistertitel in Weihenstephan auch noch die bierologischen Weihen der legendären Schwester Doris zu erlangen. Anschließend zog er aus in die weite Welt, um überall auf dem Globus Brauanlagen zu verkaufen und einzurichten. Mit dem Umzug nach Österreich kamen die Liebe und das Verlangen, endlich eine eigene Brauerei einzurichten: Die "Bierzauberei" war geboren. Nebenbei fand Günther Thömmes auch einen Verlag für seine Bierzauberer-Romanreihe und schaffte es, im ZDF 100.000 Euro bei einer Quiz-Show abzuräumen. Im BierTalk erzählt er seine Geschichte, ein wirklicher Podcast-Höhepunkt...

Er ist schon einmal komplett um die Welt gereist, von seinem Heimatland Brasilien über Kanada nach Europa, wo Gui Hollanda schließlich an der Uni in Weihenstephan in der Braumeisterklasse und später auch an der VLB in Berlin landete. Beseelt von der Mission, gutes Bier für die Deutschen zu brauen, zog es ihn an den Rand der bayerischen Alpen ins Blaue Land, wo er den Braukesseln der Murnauer Griesbräu neues Leben einhauchen sollte. Doch dann kam der erste Lockdown - und es sollte noch ein paar Tage dauern, bis der Brasilianer endlich das Brauerpaddel in die Hände nehmen und ans Werk gehen konnte. Das Ergebnis konnte sich sofort sehen und vor allem schmecken lassen - und ist wegen des zweiten Lockdowns mittlerweile auch aus der Dose in Münchner Spezialitätenläden zu bekommen. Im BierTalk erzählt Gui seine Geschichte und von seinem neuen Alltag an der Wirkungsstätte von Gabriele Münter und Wassily Kandinski...

Prof. Dr. Ludwig Narziß erblickte 1925 in München das Licht der Welt und startete nach einer kurzen Episode bei der Kriegsmarine mit einem Brauwesen-Studium in Weihenstephan eine ganz besondere Karriere in der deutschen Bierwelt. Als Sohn eines Münchner Brauereidirektors waren die Wege zwar vorgezeichnet, aber aus den Brauer wurde schnell auch ein Brauwissenschaftler und Buchautor, ab 1964 schließlich ein Professor an seiner ehemaligen Alma Mater. Seine Bücher und Studien ließen ihn zum international anerkannten Spezialisten, vor allem für Gärungsfragen, werden. Auch mit seinen mittlerweile 95 Jahren betreut er noch Studierende und berät Brauereien. Markus Raupach traf ihn kurz nach seinem Geburtstag zuhause in Freising und sprach mit über seine Geschichte und natürlich auch die aktuelle Situation.

All the way from Germany, Weihenstephan's International Branch Ambassador Matthias Ebner joins us in The Coolroom to discuss their iconic beers and the long history that sits behind them. This episode is best enjoyed with a Weihenstephan tasting pack that can be purchased from our online store: https://the-coolroom-podcast.myshopify.com/products/weihenstephan-tasting-10-pack As ever there are some great questions from everyone who joined us in the Zoom Room, lots of information about what it's like to work for such an important brewery, the innovations that even an ancient brand must experiment with to stay relevant, and how it feels to be in Munich during 2020's Covid lockdown. Make sure you follow us on instagram and Facebook so that you don't miss out on future Online Meet the Brewers Sessions! https://www.facebook.com/coolroompodcast

To whet your appetites for our big podcast with Weinstephan we chat with Dave Thadani who, with the good people of Phoenix Beers, is responsible for bringing not only bringing German deliciousness but also Sierra Nevada beers to our shores. He shares some great insights about the road he travelled to become a beer rep, the challenges and joys of repping for such big labels and the difficulties of running global logistics in the time of Corona. Oh and perhaps he shares which of the beers from his portfolio are his favourite children! Don't forget to join us for Weihenstephan too! https://www.facebook.com/events/1416921425172479

Interview auf YouTube anschauen.Die Evolution Radio Show wird durch Werbepartner unterstützt. Diese Folge wird durch BRAINEFFECT unterstützt. **Was macht VEGAN OMEGA 3 so besonders?** Ernährungsexperten empfehlen ein- bis zweimal in der Woche Fisch zu essen, um wichtige Omega-3-Fettsäuren aufzunehmen. Fisch ist nicht dein Ding? Du willst dennoch nicht auf die Performance-Fettsäuren verzichten? Nichts leichter als das. Genau dafür haben wir ESSENTIALS VEGAN OMEGA 3 entwickelt. Pflanzenpower für Gehirn und Immunsystem aus pflanzlichem Algenöl, das reich an wertvollen, ungesättigten Omega-3-Fettsäuren ist. DHA (Docosahexaensäure) gibt deinem Gehirn, was es braucht, um richtig abzuliefern. EPA (Eicosapentaensäure) is die ideale Ergänzung zu DHA und unterstützt dein Herz. 2 Kapseln pro Tag // Reicht für 4 Wochen. VEGAN OMEGA 3 ist Teil der neuen Essentials Linie von BRAINEFFECT. Sie versorgen dich mit Nährstoffpower für jeden Tag und schaffen das Fundament für dein erfolgreiches Leben. Du erhältst 20 % Rabatt auf VEGAN OMEGA 3 und alle anderen Einzelprodukte im BRAINEFFECT Shop unter www.brain-effect.com mit dem exklusiven Code KETO20 ---ELKE QUODT von Prodotti Amano Elke Quodt betreibt eine kleine, feine Olivenöl-Manufaktur mit 2000 Olivenbäumen in Manduria (TA) am Ionischen Meer. Nach Erhalt der Biozertifizierung stellt sie nun im dritten Jahr extra natives und Labor-getestetes Olivenöl höchster Güte her. Seit ihren Jugendjahren sehr ernährungsbewusst, begann sie in Weihenstephan Ökotrophologie zu studieren. Ein Semesterferienjob brachte sie zur Lufthansa, wo sie dann „hängenblieb“ und 10 Jahre die Welt und ihre unterschiedlichen Ernährungsweisen erfahren und erlernen konnte. Gesunde, kreative Ernährung und Sport gehören zu ihren Lebensprinzipien. Als Privatpilotin genießt sie auch den Blick auf unsere Welt aus der Vogelperspektive. Elke hat sich drei Jahre lang intensiv mit der Produktion von Olivenöl beschäftigt und es sich zum Ziel gesetzt, alle Kriterien zu erfüllen, um ein Spitzenprodukt herzustellen, das die dafür geforderten Bedingungen erfüllt. Die ständig wachsende Fan-Gemeinde spricht für sich. Das Motto von Prodotti Amano: It’s not a Business - it’s a Mission! Viel Information finden Sie auf der Webseite: https://prodottiamano.com Wir sprechen über:Probleme in der aktuellen OlivenölproduktionWie legal und illegal gepanscht wirdAuf welche Merkmale man schauen sollteWie du am Geschmack hochwertiges Olivenöl erkennst--- Bitte beachten Sie auch immer den aktuellen "Haftungsausschluss (Disclaimer) und allgemeiner Hinweis zu medizinischen Themen" auf https://paleolowcarb.de/haftungsausschluss/ Diese Klauseln beziehen sich auf die Inhalte (Tipps, Ratschläge und Produktbeschreibungen) auf der Webseite, in meinen Büchern, E-Mails und Vorträgen [im Folgenden kurz INHALTE genannt]. Ersteller der Inhalte ist PaleoLowCarb.de, Mag. Julia Tulipan und weitere Autoren [im Folgenden kurz ANBIETER genannt] Haftungsbeschränkung Die Inhalte werden mit größtmöglicher Sorgfalt erstellt. Der Anbieter übernimmt jedoch keine Gewähr für die Richtigkeit, Vollständigkeit und Aktualität der bereitgestellten Inhalte. Die Nutzung der Inhalte der Website erfolgt auf eigene Gefahr des Nutzers. Namentlich gekennzeichnete Beiträge geben die Meinung des jeweiligen Autors und nicht immer die Meinung des Anbieters wieder. Mit der reinen Nutzung der Inhalte des Anbieters kommt keinerlei Vertragsverhältnis zwischen dem Nutzer und dem Anbieter zustande. Informationsinhalt Alle Inhalte wurden mit großer Sorgfalt ausgearbeitet und stellen die Recherche des aktuellen Stands der Wissenschaft dar. Sie dienen ausschließlich der neutralen Information und allgemeinen Weiterbildung. Der Inhalt ersetzt keinesfalls die fachliche Beratung durch einen Arzt oder Apotheker. Die Inhalte stellen keine Empfehlung oder Bewerbung der beschriebenen oder erwähnten diagnostischen Methoden, Behandlungen oder Arzneimittel dar. Der Text erhebt weder einen Anspruch auf Vollständigkeit noch kann die Aktualität, Richtigkeit und Ausgewogenheit der dargebotenen Information garantiert werden. Keine Medizinische Beratung Nichts, was in den Inhalten des Anbieters enthalten ist, ist dazu bestimmt, Krankheiten zu diagnostizieren oder zu behandeln. Der Anbieter ist kein Arzt und gibt keine medizinischen oder gesundheitlichen Heilversprechen ab. Die Inhalte dürfen nicht als Grundlage zur eigenständigen Diagnose und Beginn, Änderung oder Beendigung einer Behandlung von Krankheiten verwendet werden. Konsultieren Sie bei gesundheitlichen Fragen oder Beschwerden immer ihren behandelnden Arzt.

Episode 18 we start off with our sampling of Balcones Texas single malt whisky, and Weihenstephan hefeweizen. We also connect with GQ once again to discuss ancient prophecies! We also keep it weird as we uncover that Mars has signs of an atmosphere this week in our word on the streets! All this and more so don't miss out!

Wie passen Umweltingenieurwesen und Tiermedizin zusammen? Ich habe an der TU München das Bachelorstudium Umweltingenieurwesen abgeschlossen, war im Master Umweltplanung und Ingenieurökologie in Weihenstephan immatrikuliert und hatte einen guten Job in einer Umwelt- Consulting- Firma in München. Trotzdem bin ich 2017 nach Wien gezogen, um an der Vetmeduni Vienna Tiermedizin zu studieren. Meine Beweggründe dahinter erfährst du in dieser sehr persönlichen Folge. Viel Spaß beim Hören!+++Melde dich zum WhatsApp-Service an. Du kriegst etwa eine Nachricht pro Woche. Ich schreibe dir, wenn neue Folgen da sind - und welche ich für die Zukunft plane. Du hast einen Vorschlag oder Fragen zu einem Thema? Schreib mir einfach eine Nachricht auf WhatsApp!Die Anmeldung zum Service dauert weniger als eine Minute. So geht's: Füge die Nummer +49 15 25 21 26 457 zu deinen Kontakten hinzu und schick mir eine WhatsApp-Nachricht mit dem Text “Servus”. Damit erklärst du dich einverstanden, dass ich deine Nummer speichere. Deine Daten behandle ich natürlich vertraulich. Du kannst dich jederzeit mit "Stop" wieder abmelden. Das war's.+++Ich wünsche dir nun viel Spaß beim Hören!Hier geht´s zu meinem Blog: https://wuidegoas.com/Kontakt Wuide Goas:Mail: servus@wuidegoas.comInstagram: @wuidegoas_tiermedizinFacebook: @wuidegoasTikTok: @tiermedizin_bywuidegoas 

Peter kam mit Motorradkluft, einer beispiellosen Erfolgsgeschichte, einem lupenreinen Wirtschaftskrimi und einer Familiengeschichte sondergleichen ins Studio. Bionade sollte die erste gesunde Kinderlimonade werden - und scheitere. 10 Jahre Entwicklung und niemand wollte sie produzieren und kaufen. Bis einige Hipster in Hamburg sie plötzlich tranken und die Hamburger Drogeriekette Budnikowsky persönlich die kleine Familienbrauerei aus der Röhn unterstützte. Der Rest ist Geschichte – bis Bionade plötzlich absurd teuer und unsympathisch wurde. “Was war da los, Herr Kowalsky?” lacht und fragt er sich selbst, als es um den Niedergang der Marke Bionade ging. “Eine Menge Scheiße ist das passiert.” antwortet er und beschreibt wie es sich anfühlt, wenn man als generationen-übergreifendes Familienunternehmen plötzlich aus der eigenen Firma geht und das Erbe einem gesichtslosen Konzern gehört. Jeder geht mit solchen Erlebnissen anders um - und er gründet einfach ein neues Unternehmen. Inju sind bioaktive Getränke, die auf natürliche Weise wie Energydrinks wirken, aber ohne Zucker oder Koffein. Kleines Goodie hatte er auch dabei: Podcasthörer bekommen auf Inju.com 10% Rabatt mit dem Code “Queraussteiger”.

DC Beer's Richard sits down with Jamaal Lemon and Myron “Shep” Jenkins to talk about their journey from beer novices to hosts of the podcast Help the Pour.The Early Beer DaysOriginally from Charleston, South Carolina, Jamaal and Shep are longtime friends living in the DC area who share two passions: beer and travel. Several years ago, they began a travel blog called the Wayfarer Study that chronicled their travels to European cities like Barcelona, Amsterdam, and Rome. Later, they expanded their blog by creating a Youtube channel called One Beer, in which they reviewed a new international beer every episode. In a creative twist, they also named a music album that reminded them of each beer. Drink It InternshipIn 2016, Jamaal and Shep beat out thousands of competitors for the World of Beer's summer-long “Drink It Internship.” This program sent them around the world to drink beer and promote World of Beer events on social media. Some highlights of the internship included running a Chicago Beer mile, camping out at the Ommegang beer festival in Cooperstown, NY, and drinking beer at the world's oldest brewery, Weihenstephan, in Germany.Help the Pour Podcast Over the past several years exploring and promoting beer, Jamaal and Shep noticed that, although they met several women deeply involved in the beer scene, the stereotype of “women don't like beer” persists. To challenge this stereotype, Jamaal and Shep created the Help the Pour podcast that interviews women about different topics in beer. For the latest on Jamaal and Shep's efforts to explore and share their passion about beer, you can follow them on Twitter at: The Wayfare Study: @thewayfarerstudy Jamaal: @sweetgrass3 Shep: @soundbwoy.shep Catch up on all the DC Beer Show episodes here, and subscribe to our weekly newsletter, the DC Beer Weekly Pour.

"Arabella Champions: Brauerei Weihenstephan" von Radio Arabella München. Veröffentlicht: 2019. Genre: Hörbuch und gesprochene Inhalte.

Der heiße und trockene Sommer gefährdet ganze Wälder in Bayern, warnt Volker Zahner: "Manche Baumarten wie die Buche vertrocknen regelrecht, andere wiederum sind in ihrer Vitalität geschwächt, die Fichte zum Beispiel." Gründe seien Wassermangel, aber auch das verstärkte Aufkommen von Schädlingen.

¡¡ Muy Buenos días !!Hoy os hablamos de una de las cerveceras más antiguas del mundo, Weihenstephan. Tiene más de 1000 años y nace en Alemania. ¿Quieres saber más de esta brewery? Entonces estate atento al programa de hoy.Os deseamos un feliz Fin de Semana y como siempre decimos "Con cerveza NO hay tristeza"

¡¡ Muy Buenos días !!Hoy os hablamos de una de las cerveceras más antiguas del mundo, Weihenstephan. Tiene más de 1000 años y nace en Alemania. ¿Quieres saber más de esta brewery? Entonces estate atento al programa de hoy.Os deseamos un feliz Fin de Semana y como siempre decimos "Con cerveza NO hay tristeza"

Dave and Chris sit down to discuss their favorite Halloween Movies while enjoying some Hefe Weissbier by the worlds oldest brewery, Weihenstephan. Cheers!

In this episode, Michael interviews Andreas Wagner of ProBrau to discuss his origins, the German Purity Law (Reinheitsgebot) and the German Beer scene.German beer is brewed according to the Reinheitsgebot, which permits only water, hops, and malt as ingredients and stipulates that beers not exclusively using barley-malt such as wheat beer must be top-fermented.The Reinheitsgebot ("purity decree"), sometimes called the "German Beer Purity Law" or the "Bavarian Purity Law" in English, was a regulation concerning the production of beer in Germany.In the original text, the only ingredients that could be used in the production of beer were water, barley, and hops, which had to be added only while the wort was boiling. After its discovery, yeast became the fourth legal ingredient. (For top fermenting beers, the use of sugar is also permitted.)There is a dispute as to where the Reinheitsgebot originated. Some Bavarians point out that the law originated in the city of Ingolstadt in the duchy of Bavaria on 23 April 1516, although first put forward in 1487,[4] concerning standards for the sale and composition of beer.While the beer market is weaker but more centralized in northern Germany, southern Germany has many smaller, local breweries. Almost half of all German breweries are in Bavaria, where the seven main breweries produce 158 million gallons. In total, there are approximately 1,300 breweries in Germany producing over 5,000 brands of beer.The highest density of breweries in the world is found in Aufseß near the city of Bamberg, in the Franconia region of Bavaria with four breweries and only 1,352 citizens. The Benedictine abbey Weihenstephan brewery (established in 725) is reputedly the oldest existing brewery in the world (brewing since 1040). In 2004, Oettinger replaced Krombacher as the best selling brand in Germany.ProBrau GmbH is committed to strict goals, as we want to offer our customers unique and individual service.BrauKon delivers turnkey systems for the brewing and beverage industry worldwide. We create individual solutions with the highest standards in technology and design for an outstanding beer quality.Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

**New segment on Craft Beer Storm** – Beer StylesWheat Beer-Not for Gluten free people – Atkins diet can’t eat fruit, starch, beans-ABV 3.0%- 4.0% - Hop Bitterness (International Bitterness Unit) 10-35 – more malt-Glass: Weizen Glass-Light color but haze from wheat could be present-Type of Wheat beer can be a Hefeweizen (but separate category for that) – Hefe the yeast stands out (Weihenstephan from Germany)-No diacetyl. Commonly described as having an artificial butter flavor (think movie theatre popcorn) that leaves your mouth feeling like an oil slick, diacetyl is actually produced in varying amounts by all yeast strains in all kinds of fermentations. Bacteria can make diacetyl, too. --Beara Brewing Co. Wheat Beer - Citra Wit – Maple Wheat (www.bearairishbrew.com)-Beer Advocate definition https://www.beeradvocate.com/beer/styles/93/American Pale Wheat AleAn Americanized version of a Hefeweizen, these beers typically fall between pale straw and deep gold in color. Pale Wheat Ales are reminiscent of a Hefeweizen in appearance, unless filtered. Higher carbonation is proper as is a long-lasting head and a light to medium body. German Weizen flavors and aromas of banana esters and clove-like phenols won't be found. Most use a substantial percentage of wheat malt. Hop character could be low or fairly high, but most examples are moderate in bitterness. There may be some fruitiness from ale fermentation though most examples use a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl. Often served with a lemon wedge to either cut the wheat or yeast edge, many people either find this to be a flavorful snap or an insult that damages the beer's taste and head retention.

Prost! We're gearing up for Oktoberfest with, you guessed it...Oktoberfest! We're drinking Sierra Nevada's 2018 Oktoberfest collaboration with Weihenstephan (try saying that five times fast). This classic Oktoberfest style beer is 6% of German-style drinking, but will it be something that we can both agree on?What has been your favorite Oktoberfest beer of 2018?Make sure to follow the show on all social media outlets @BeerHarmonyShow and check out www.beerharmonyshow.com for even more beer! Please send us your beer suggestions and show feedback to beerharmonyshow@gmail.com. You can find out more about Sierra Nevada Brewing at www.sierranevada.com. Cheers!

Episode 100! We made it this far reviewing a lot of great beers (a couple that were gross), and chatting a lot of soccer. Thank you for joining us along the way, and here's to 100 more! On this episode we look at some top matches from week 6 of the Premier League, and then look at the playoff hunt going down in MLS. We also look at North Carolina Courage and their fantastic run into, and winning the NWSL Shield and Championship. This show wraps up with a look back at some of our favorite moments and beers tried from the last 99 episodes. For this anniversary episode, we each brought in a beer to review. Ferris brought in Left Hand Brewing's Oktoberfest, Blake introduced the crew to Sierra Nevada's 2018 Oktoberfest brewed in partnership with the world's oldest brewery, Weihenstephan, and finally, Ron brings in a Halloween themed beer in Southern Tier Brewing's Warlock. - Love the beer, cherish the game. The Brewtiful Game  Subscribe to us on iTunes, and please leave a rating/review. **If you leave a rating and review on iTunes, please take a screen shot and send it to us via email or social media, and we'll send you one of our new The Brewtiful Game koozies.**

Host Ben Rice travels to San Francisco, CA, to sit down with Tobias Zollo, head brewer, and Marcus Englet, Sales Director, of Bayerische Staatsbraurei Weihenstephan, the oldest brewery in the world, to discuss their new collaboration beer with Sierra Nevada, Braupakt! It's a beautiful blend of old and new world brews, with a bold citrus up front, with a classic Hefe finish. But we can't just discuss that beer, which took almost a year of conversation to perfect, we have to talk about the Bavarian and German brewing industry, Weihenstephan's history (which goes back farther than anyone's), and how the craft beer movement is affecting Europe. Plus! A sneak peak at Weihenstephan and Sierra Nevada's next collaboration, how Weihenstephan is navigating the craft beer boom, and a discussion of what makes a perfect FestBier. All this and more, on Episode 72 of Barley & Me! Enjoy! Happy 502nd birthday to Reinheitsgebot! Thank you to Royal Exchange, in San Francisco, CA, for hosting this fine beer release event. Follow them on Instagram @royalexchange Also, thank you to Blaze PR for setting this all up. Learn more about Weihenstephan at weihenstephaner.com and more about BrauPakt at www.weihenstephaner.de/en/our-beers/braupakt Follow Weihenstephan @weihenstephan_official and @weihenstephanusa Follow Barley & Me across social media @barleyandmepod Email questions, comments, concerns to barleyandmepodcast@gmail.com Intro music: "JamRoc" by Breez (@breeztheartist) Logo by Jessica DiMesio (@alivingclicheart) You can now buy Barley & Me t-shirts at Zen Threads! That's Zen-Threads.com or use www.bit.ly/BarleyZen And you can still get $5 off your first ride with Lyft by using promo code BarleyAndMe. Thanks for listening!

A cervejaria mais antiga do mundo ainda em atividade! Conheça neste vídeo 3 rótulos da Weihenstephaner, incluindo a recém-chegada Weihenstephaner Hefeweissbier Dunkel. A Weihenstephan é uma das cervejarias mais emblemáticas e importantes da Alemanha. Notória por ser a cervejaria mais antiga do mundo ainda em atividade, ela tem origem em um mosteiro – daí o nome Weihenstephan, que vem de Santo Estêvão –, e hoje é uma empresa estatal, propriedade do estado da Baviera. A Weihenstephan é também uma das mais reconhecidas Universidades cervejeiras, e forma mestres cervejeiros do mundo todo. Aproveitei a abertura da loja Mestre-Cervejeiro.com João Pessoa, que já inaugurou com uma grande variedade de rótulos, para provar a linha da Weihenstephaner que está disponível no Brasil. São cervejas alemãs de trigo como manda o figurino, ótimos exemplares dos estilos, e que recomendo muito. Prost! Pergunta do episódio: qual é a sua cerveja de trigo favorita?

Brewdog und Weihenstephan haben sich zusammengetan für dieses Bier und sich an einer Kombination aus Weizenbier und IPA versucht. Ob das Experiment gelungen ist könnt ihr hier hören. Vielen Dank an Christoph B. für diese Bierspende!

Rubio's been laid off, and his outlook is pretty bleak. Everyone else is as ruthless as always as we try 5 beers from one of the world's oldest breweries. KristallweissbierHefeweissbierHefeweissbier DunkelVitusKorbinian Rankings: Grant1. Hefeweissbier Dunkel2. Kristallweissbier3. Hefeweissbier4. Korbinian5. Vitus Mike1. Korbinian2. Hefeweiaabier Dunkel3. Hefeweissbier4. Keistallweissbier5. Vitus Anastacia1. Vitus2. Korbinian3. Hefeweissbier4. Hefeweissbier Dunkel5. Kristallweissbier Rubio1. Korbinian2. Hefwweissbier3. Kristallweissbier4. Hefeweissbier Dunkel5. Vitus Subscribe! Point your podcatcher to our RSS feed: feed://feeds.feedburner.com/thebeerists Or, subscribe via iTunes (Give us a review and a rating!) The Beerists are: John Rubio, Anastacia Kelly, Grant Davis, and Mike Lambert. twitter.com/thebeeristsfacebook.com/thebeeristsor email us at info@thebeerists.com

Special guest: Florian Kuplent from Urban Chestnut Brewing Company in St. Louis. Recorded live at UCBC Oktoberfest. We talk with Florian about his background working for brewers around the world as well as Beer Divergency at UCBC.

Special guest: Florian Kuplent from Urban Chestnut Brewing Company in St. Louis. Recorded live at UCBC Oktoberfest. We talk with Florian about his background working for brewers around the world as well as Beer Divergency at UCBC.

Im Jahr 2010 kann das Staatsgut Schleißheim auf sein 200jähriges Bestehen zurückblicken. Neben der militärischen Nutzung diente das Staatsgut in herausragender Weise vor allem der Lehre und Forschung in Landwirtschaft und Tiermedizin. Schon kurz nach der Gründung im Oktober 1810 erhielten junge Landwirte praktische Ausbildung auf der königlichen Musterlandwirtschaft, bevor das Staatsgut dann ab 1822 die Königlich Baierische Landwirtschaftliche Lehranstalt beherbergte. Mit der Verlegung der Lehranstalt nach Weihenstephan und der Kreisackerbauschule nach Landsberg endete die erste Ära von Lehre und Forschung. Das Staatsgut wurde zum Remontedepot. Erst nach Beendigung des Kriegsgeschehens beider Weltkriege begann 1956 mit der Gründung des heutigen Lehr- und Versuchsguts Oberschleißheim der tiermedizinischen Fakultät der Ludwig-Maximilian-Universität München die zweite Ära landwirtschaftlicher und tiermedizinischer Forschung. Durch die Neuansiedlung des gesamten Gutskomplexes in der Grünfläche westlich der Bahnlinie und außerhalb des alten Schlossangers kann das Staatsgut Schleißheim heute den Anforderungen eines modernen landwirtschaftlichen Betriebs, der zudem Ausbildungs- und Forschungsgrundlage bildet, gerecht werden. Auch in Zukunft wird das Staatsgut Schleißheim einen unverzichtbaren Grundstein der landwirtschaftlichen und tiermedizinischen Lehre und Forschung darstellen. Wie in seiner 200jährigen Geschichte wird es sich dabei stetig verändern, erneuern und weiterentwickeln.

In this episode of the AoD podcast, we’ve got a very special beer with us…the Sierra Nevada Oktoberfest 2018! This year’s brew was made in collaboration with the world’s oldest brewery, Weihenstephan. What we have on slate for this episode, anime-wise, is a look into Steins;Gate 0 and how it’s time-travel hi-jinx fit in the story’s narrative. We also have the return of our OreShiri (Rewatched) segment with the Nadeko Snake arc of Bakemonogatari! Don’t slither away, grab a beer and stay!