Podcasts about wild beer

Comment les jeunes brasseries se démarquent-elles dans un marché saturé ? Dans cet épisode bonus de Sirotons Le Houblon, je vous emmène au cœur du festival Nantais de la bière craft, Nantes Sous Pression. Mais comment ces jeunes brasseries réussissent elles à se faire une place dans un secteur aussi compétitif ? J'ai rencontré quatre d'entre elles pour découvrir leurs approches uniques et leurs parcours inspirants. Ces brasseries émergentes, invitées à ce festival, partagent leurs histoires et leurs innovations en seulement cinq minutes chacune. L'épisode, bien que court, promet une plongée fascinante dans le monde des bières artisanales. L'un des invités, Hugues de la Brasserie La Petite Huguette, se distingue par sa passion pour le vieillissement en barrique. Basé au nord de Toulouse, Hugues est professeur de technologie et brasseur à temps partiel. Sa brasserie ne se presse pas financièrement, lui permettant de se concentrer sur des bières vieillies en barrique, avec un volume de production modeste mais soigné. Il vend principalement en direct, misant sur des packs saisonniers et une distribution locale. Son approche artisanale et ses collaborations avec d'autres brasseries témoignent de son engagement envers la qualité et l'authenticité. L'épisode explore également les spécificités de chaque brasserie, de la Brasserie Bizarre au Mans, qui joue sur des recettes audacieuses et des designs de bouteilles participatifs, à la Brasserie Dwyn de Lyon, qui mise sur des bières en canette et des saveurs acidulées. Bien que l'interview de la brasserie rennaise Smash ait été perdue, je vous promet de revenir sur cette jeune brasserie ambitieuse. Cet épisode bonus offre un aperçu des défis et des succès des jeunes brasseurs, illustrant la diversité et la créativité qui caractérisent la scène de la bière artisanale aujourd'hui. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Êtes vous prêts à plonger dans l'univers d'un des plus gros festival de bières artisanales de France ? Dans cet épisode spécial de Sirotons le Houblon, je vous emmène dans les coulisses du Lyon Bière Festival, le rendez-vous incontournable des amateurs de craft beer en France. Mais avant de débriefer cet événement majeur, je vous partage des nouvelles sur l'évolution de Sirotons Le Houblon Employé chez V and B, à la centrale d'achat, je m'occupe des achats de bières craft tout en gérant Sirotons Le Houblon en tant qu'activité secondaire par passion. J'ai récemment décidé de professionnaliser davantage mon activité en proposant des services d'influence et de conseil aux professionnels, tout en conservant l'authenticité et la qualité de mon contenu pour les auditeurs. Dans cet épisode hors-série, je vous livre mes impressions sur le Lyon Bière Festival, un événement brassicole majeur qui a rassemblé une multitude de brasseries, des locales aux internationales. J'y évoque le changement de lieu de l'événement, passant de la Sucrière au Double Mixte, et les avantages et inconvénients de cette nouvelle configuration. Je partage également mes coups de cœur parmi les brasseries présentes et les bières dégustées, tout en critiquant certains aspects à améliorer, comme la gestion des toilettes et la restauration sur place. En espérant que ce récit vous donnera peut-être l'envie de participer à la prochaine édition !   Chapitrage : 00:00:21-Présentation et sommaire 00:01:18-Professionnalisation et services de Siroton Le Houblon 00:02:33-Services d'influence et de conseil brassicole 00:03:27-Aperçu des prochains épisodes et saison 6 00:05:30-Format duo et réflexion sur les contenus du podcast 00:07:19-Financement et soutien du podcast 00:09:50-Retour sur le Lyon Bière Festival 00:12:12-Changement de lieu et avantages du Double Mixte 00:15:16-Répartition et visibilité des stands 00:17:12-Penser la disposition et l'accessibilité pour tous 00:20:18-Coups de cœur et brasseries à suivre 00:22:05-Utilité de Live Beer Feed pour préparer sa visite 00:24:27-Quelques points à améliorer pour les futurs festivals 00:26:58-Conclusion et appel à suivre et soutenir le podcast ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

On today's episode of American Beer Review LIVE!, Chad struggles with how to describe non-IPA beers. Starting off 2024, the crew digs into Brian's Too Many Hops Theory, running down some experiments ran over the holiday season. We crack our first pod-beer of the year, The Ale Apothecary's Little Star Saison, a shining example of the wonderful blending of flavors that wild/farmhouse style ales can achieve. We talk a bit about the Bend, Oregon beer scene, and the various road trip techniques each of us employ. Second up, we enter Vahalla (metaphorically) extra warm thanks to Viking Funeral (Chocolate Chipotle 2023), from Four Fathers Brewing. Still warm from the chipotle, we talk about the closing of a local favorite, Odd Otter Brewing. To make us not too sad about it, we do a patented ABR Beer List that highlights a couple of Brian's brewery besties - Structures Brewing and Stoup Brewing.The Ale ApothecaryLittle Star Saison- 16 oz. Can - Tavour Drop- 6.7% ABV- Collab with Old Standby Brewing benefitting Bethlehem Inn.Four Fathers BrewingViking Funeral Chocolate Chipotle (2023)- 16oz Can, Tavour Drop- 10.0% ABVIf you'd like to reach out to the American Beer Review LIVE! crew to give us a beer suggestion or to tell us we suck, you can reach us on any of our socials (in order of how often we check it).You Tube - https://www.youtube.com/@americanbeerreviewInstagram - https://www.instagram.com/abeerreview/Twitter (Never gonna call it X, sorry) - https://twitter.com/abeerreviewFacebook - https://www.facebook.com/americanbeerreviewLinkedin - https://www.linkedin.com/in/american-beer-review-b257ab255/

Pour terminer 2023 en beauté, on se retrouve dans un épisode bonus avec Maxime (Discobeery) dans lequel on se fait des quiz insolites sur la bière. On début fort avec un quiz de 30 questions sur la bière (auquel vous pouvez également participer). Pour ma part je reprend un concept du Buger Quiz avec un "Sel ou Poivre" pour le peu incongru qui met en scène un ex-président français et un houblon malheureusement trop populaire. Vous pouvez retrouver Discobeery sur Instagram, donnez lui du love et des follow, c'est mérité : Discobeery Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

Les mois se sont écoulés et des brasseries ont évoluées. Lors du festival Nantes Sous Pression je suis allé à la rencontre de brasseries passées dans le podcast pour faire le point sur leur évolution. Un épisode bonus qui vous permettra d'en savoir plus sur l'actualité de Noiseless, 90 BPM et la ferme-brasserie La Muette. Bien évidemment, si ce n'est pas déjà fait, je vous invite à découvrir ou redécouvrir les épisodes avec ces brasseries avant d'écouter ce bonus ! Vous pouvez retrouver ces brasseries sur Instagram : Noiseless 90 BPM La Muette Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

Big Bone To Pick! | A New Top Name | DUGY IS Aghast At The Price Of Fries | OttaWHAT? | Beer Store Monopoly | IAQT | Down By The Bay Off | The Mighty Blonde!

 ❤️ Soutenez le Podcast sur Patreon ou sur Ko-Fi ❤️ C'est durant La Grande Percée, évènement brassicole organisé par Ammonite dans son chai, que nous avons pu prendre quelques minutes pour échanger avec Sébastien, l'homme unique derrière la nanobrasserie SPO. Un échange en pleine décontraction qui vous est offert en tant que bonus "amuse bouche" du podcast en attendant la rentrée et le début de la saison 5. Vous pouvez retrouver SPO sur ses réseaux sociaux : Instagram Facebook Untappd Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify.   ❤️ Soutenez le Podcast sur Patreon ou sur Ko-Fi ❤️  ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

We're dipping back into wild beers this time around! Half of the gang is out, but Rubio and Mark are going hard on this rickety tandem bicycle of a show! If you're a fan of gushing, squirting, and happy endings, hop onboard and enjoy the cruise. Jester King Year Eleven Anniversary Saison Barrel + Beam Plum Star Barrique Against All Odds Barrique Wet Hop Reserve Theme Music by Adrian Quesada End Credits Music: Happy Death by Torii Wolf Additional music licensed through Epidemic Sound The Beerists are John Rubio, Grant Davis, Pam Catoe, and Mark Raup. Subscribe on Apple Podcasts, Google Podcasts, or point your podcatcher to our RSS feed. You should also subscribe to our YouTube Channel. Support us by making a per-episode pledge at patreon.com/thebeerists and get some sweet rewards! Follow us on twitter, facebook, and instagram. Want to send us beer? Check our beer donation guidelines, and then shoot us and email at info@thebeerists.com

In this episode we explore some of the more fascinating aspects of brewing, including the botany of beer, wild brewing and hop farming. Plus, we're celebrating CAMRA's Cider Month by taking some walks in the wild with short ‘postcards' from some orchards around the country.Hear from Jaega Wise of Wild Card Brewery about her book Wild Brews, which won ‘Debut Drink Book' at the Fortnum and Mason Awards 2023. The team also chat to Albert Johnson of Ross on Wye Cider and Perry Company, one of the real rising stars of the cider world. Plus, in this episode we have the return of our resident chef, Christian Gott, who cooks grilled lamb cutlets, new season potatoes, asparagus and a very special Béarnaise, one made with beer. See the recipe here.Cider Postcards: Bushel and Peck Cider from GloucestershireNightingales Cider from KentLittle Pomona from HerefordshireCAMRA News:Mild MonthCampaigner of the YearJoin CAMRA if you're not already a member for just £28.50 a year at https://join.camra.org.uk/ - gain access to great audio and visual content on our Learn & Discover platform.Don't forget to support the show at https://supporter.acast.com/pubs-pints-peopleIf you'd like to get involved, simply contact podcast@camra.org.uk or follow us on Twitter @PubsPintsPeople or on our Facebook account @PubsPintsPeopleSupport this show http://supporter.acast.com/pubspintspeople. Hosted on Acast. See acast.com/privacy for more information.

What's the difference between wild and sour beer? What makes a wild beer wild? And how do bacteria like lactobacillus and pediococcus make beer taste deliciously tart? We cover all of this and more with the help of two seasoned beer experts: Jason Perkins, our Brewmaster, and Zach Bodah, our Quality Program Manager.

In the summer of 2022 I had the privilege of escorting Topher Boehm and Chris Allen of Sydney, Australia's Wildflower Brewing & Blending on a day out in which we enjoyed a few beers in Clitheroe, Lancashire. Topher and Chris were keen to visit Corto after listening to the conversation I had previously published on this very podcast between myself and my friend and colleague, Katie Mather. As long time readers and listeners of Pellicle, Topher and Chris were keen to explore the beer scene in the North West—most notably, its traditional pubs, and the bountiful selection of real ale they had to offer. Their keenness to explore the best of the UK's beer traditions is also represented in their own approach to beer making. You might be thinking what does best bitter have to do with the complex, mixed and wild fermentation beers that Wildflower has built its deserved reputation upon? The answer is simple: everything. Since I first had the privilege of meeting Topher at a beer festival in Denver, Colorado back in 2018, I have been fascinated—not just by Wildflowers processes—but by how mindful in their approach to drinking, and the culture of drinking, this brewery is. This approach can be heard throughout this bumper-length interview, which covers everything from their processes in the brewery, to what inspires them as producers, and how they unpack and consider the impact of colonialism on what they make and sell.Need a primer on Wildflower before diving in? Check out this profile we published way back in 2020, written by Australian writer Anastasia Prikhodko, and then dive into this fantastic interview. Thanks again to Topher and Chris for making time in their travel schedule to record this interview, and for sharing some wonderful beers with us during your stay. Don't forget that if you enjoy this, and other content that Pellicle creates, please consider subscribing via Patreon, and support our independent magazine and podcast.

Somehow we're already at the end of 2022, so it's time for our top picks. But first we open with a brief discussion/description of cat wanking, and then move on to our honourable mentions. And then on to the Top 10s, with the usual TUP tomfoolery and tangents. Strap in, its a long one. Aadil had Amundsen's Hopbliminal Messages NEIPA, then the Wild Beer's Mile Maker Oat Pale Ale and a cheeky St Ives Zennor Oatmeal Stout. Ben had a couple of collabs, the Newtown Park x Arbor Deep Dive Oyster Stout and then the New Bristol Brewery x Fallen Acorn Salted Caramel Popcorn Stout. Lucy started with the Saint Bernardus Christmas Ale, and then Dupuisson's Bush de Noel Winter Ale, rounding the night out with De Ranke's Pere Noel.

Come and share a brew with Our Mutual Friend I once heard a story that when a mobster introduces someone to another mobster they're introduced as "a friend of ours" if that person is also in the mob.  I was excited to think that Our Mutual Friend Brewery had some mob ties but, unfortunately, the name simply refers to beer being something everyone can enjoy, a mutual friend. Despite my extreme disappointment we still had an amazing conversation with Head Brewer Jan Chodkowski.  He's pretty laid back and he likes beer.  I can appreciate that.  Jan was even a good sport as we bantered about Cold IPA and my argument that it's not a real thing.  He defended talking something about the brewing methods and all that making it unique.  I'll admit he had a strong case, and he's a fan of the style. With the Great American Beer Festival coming to Denver soon Our Mutual Friend has a little party of their own planned.  Gratitude 9 is a thank you to the community and a special beer release.  Sounds like a great way to pre-game for the madness of GABF. Jan is also a fan of saisons and mixed fermentations and Brett and foeders.  He's quickly becoming our favorite person.  OMF (we can call them that now 'cause we're tight like that) used to do some spontaneous brewing but they like the results they get better with a bit more control. If you find yourself in Denver stop on by and see Our Mutual Friend.  Tell 'em we sent ya.See omnystudio.com/listener for privacy information.

The heatwave may have finished for now, but our latest episode is red hot and full to the brim!Andy from Dolphin Brewery joins us and makes Dave D very happy as he gives us the lowdown on his sours and why he has been called the sour king of Berkshire! And Dave B is pretty impressed too!Wild Beer are exploring the world of thiols, and thanks to their latest beer, you can too! Don't miss a very informative and interesting feature from head brewer Sam Shrimpton and co-founder Brett Ellis.If that wasn't enough, we launch a new feature, The Brewer's Wife. We are keen to get as many voices heard in craft beer as possible, and Sam from Copper Beech Brew Co explains what it's like being married to a craft brewer.Tiny Rebel's tipa take on Clwb Tropica gets the Hype or Tripe treatment, plus beers from Bullhouse Brew Co of Belfast and Inner Bay Brewery from Inverkeithing star in Brew To Me. All this and more in the latest episode of Daftaboutcraft, the craft beer podcast!Daftaboutcraft is produced by us two guys, called Dave. We're massive fans of the craft beer scene and we release a new episode every three weeks. Read more in Feed Spot's top 30 craft beer podcasts, which you can see here. Check us out on Instagram, Twitter and Facebook too!

Devil's Club is not weed. Sorry. What's up, Y'all? How's your week gone? I'd say this week was busy but that just seems to be the way life goes anymore. It's hot here in Georgia again, we got some cool temps in the 80s this week. As a huge contrast to that we talked to Evan Wood and Jake Ridle from Devil's Club Brewing Co. in Juneau, Alaska. When we mentioned our upper 90s heat wave i think they both were ready to pass out. I've never been to Alaska. Maybe I'll jump on one of the cruise ships that Evan tells us raises the population of the town each Summer. Juneau's the 3rd largest city in Alaska at about 30,000 year-round residents. They've got mixed feelings on those tourists. On one hand, it's great for business. Devil's Club says beers that months to empty during the slower season move in about 1 1/2 weeks. This allows them to try out more, new recipes. On the other hand, it's a bunch of tourists wandering around your town. Beer laws be crazy. Brewing isn't an easy game in Juneau. The laws are surprisingly strict considering they are all about their legal weed. Taprooms have to close at 8:00 PM but a new law that passed will allow them to stay open until 9:00 PM... starting in two years. Besides the tough laws, it's crazy expensive to get ingredients shipped in. They do have some cool local ingredients to brew with, lots of berries, and it's nearly a requirement for an Alaska brewery to do a spruce tip beer. Jake was sipping a Disc Dog Pilsner as we chatted but noted the locals aren't really on board with craft Pilsners yet. They do love their signature IPA, Signature IPA, though. And the Silt Milk Stout is a favorite as well. We get the scoop on the next big thing for Devil's Club, hard seltzers. They're working their magic on them now and they'll launch very soon. Devil's Club is a medicinal plant. In case you're wondering, Devil's Club is a plant and the brewery's logo is the plant's leaf. They get asked a lot if it's a pot leaf. Probably from people that are high since it looks nothing like one. It does have medicinal properties used by the native people. Have they brewed a beer with it? Nope. The native population requested they don't use it in alcohol and they are honoring that request. If you're planning a trip to Alaska then put Devil's Club on your to-do list. Just remember to watch out for the grizzlies and drink your fill before 8 o'clock. See omnystudio.com/listener for privacy information.

Described as, "The new brewing superstar," on the cover  of CAMRA's latest  beer magazine, today's show features Jaega Wise, Head Brewer of East London's Wild Card Brewery. Jaega gives a unique insight into her life as a TV & Radio Presenter, the brewing industry and her work  as a campaigner. She talks about her new book, 'Wild Brews' released 19th May and with her background in the study of chemical engineering and her experience as Head Brewer, she shares  unique information which will interest both  amateur and professional brewers alike.I found this conversation both fun and engaging and hope you will too! Jaega's links;http://www.twitter.com/jaegawisehttps://www.facebook.com/jaegawisemusichttps://www.instagram.com/jaegawise/Wildcard Brewery;https://www.wildcardbrewery.co.uk/homeJaega's book 'Wild Brews'https://www.waterstones.com/book/wild-brews/jaega-wise/9780857837813

Hanging out with Cherry Street Brewing and The Real DJ Jelly Cherry Street Brewing's original location in Cumming, GA isn't far from Atlanta.  But city folk aren't big on leaving their circle so Cherry Street was somewhat of a hidden treasure in Georgia beer for a while.  Us folks out here in the 'burbs can be scary, ya know.  The opening of a 2nd location in Alpharetta put them closer to the masses, and within a distance more people weren't too scared to visit.  Their beer is worthy of the trip and every bit as good as some of the best in Atlanta proper.  Plus, you can get some killer chicken tenders at their Cumming location or the best fish and chips I've had in the Metro at their Halcyon location.  Take the trip, order the fish, try several beers.  It'll be worth it. Director of Sales and long time friend of the show Ramsay Florence joined us this week to fill us in on the latest happenings.  They've recently opened a location in Chattanooga, TN and the beer laws there allow them to do some self distribution.  Beer laws, what fun.  We've talked about them enough in the past we'll move on this time.  Ramsay talks about some of their core beers, some fun wild ales in the works, and future plans for the brewery.  I misunderstood some of the notes when chatting before the show and told a dirty lie regarding news on their 4th location.  Sorry about that, it's totally Ramsay's fault, though. Atlanta hip-hop icon DJ Jelly joined us in the studio as well.  We met him recently at Atlantucky Brewing where he was spinning some records for the Nappy Hour.  We shared a few beers and learned about his history in the Atlanta music scene.  Working with LL Cool J, Goodie Mob, Bubba Sparxxx, Doug E. Fresh, and premiering some of the best acts of 90s on Atlanta radio. He even produced the classic Flo Rida's Get Low. Pairing exotic Kit Kats and Cherry Street beers We've all seen the beer and Girl Scout cookie pairings.  Well we're kicking that up a notch.  Brian took a trip to the local Asian market and grabbed some of their unique Kit Kat bars.  Melon, Strawberry Chocolate, and Matcha.  Madness.  Ramsay samples each and tells us what Cherry Street beers we should pair up with them. The Beer List Cherry Street Brewing Sa'bro DDH DIPA Lake Beer Lager Strawberry Side of the Moon (Berliner with Strawberries and Blackberries) Irie Hop (DDH DIPA) Monday Night Brewing / Atlantucky Humdinger Follow, Subscribe, Share! If you enjoyed this episode please share it with a friend and make sure to follow us on the socials! Listen and Subscribe: The Podcast Park | Apple Podcasts | Google Podcasts | Spotify Follow: Instagram | Facebook | Twitter Support the show on Patreon and get all episodes commercial free plus other cool perks. See omnystudio.com/listener for privacy information.

It's been a minute but we are back with a catchup about Lucy's brewery visit to Little Earth Project, and some of the games Aadil has been playing: Winter and Skábma: Snowfall. Lucy has the Northern Monk Patrons Project 4.05 Northern Tropics Tropical Milkshake IPA. Ben has Thrilling APA from VarVar, a Ukranian brewer. Aadil rounds the pack out with Rabbit Pants Black IPA from Wild Beer and Coolhead. Join The Discord: https://discord.gg/JwY25Kv Visit Us On Facebook: https://www.facebook.com/outoflivesnetwork Please like comment and subscribe and if you can share it! Want to be part of the team, contact us!

Globally, alcohol consumption is thought to have declined by 6% in 2020. And between 2020 and 2024 the “low and no” market is expected to balloon by 31%. But what's next for the sector? What will we all be drinking in ten years' time? And how can "low and no" overcome some of the challenges it faces? In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to help answer some of those questions. They discuss why developments in alcohol-free wine have been slower than in alcohol-free beer, why a trace amount of alcohol means a drink is less likely to go to waste, and they tackle the big question: What should the low and no alcohol sector actually be called? They also try to predict what the alcohol-free trends will be in 2022 and beyond. Future-gazing is a fool's game - but let's do it anyway! Laura Willoughby MBE, Founder of Club Soda and the Mindful Drinking Festival The inspiration for Club Soda comes from Laura's experience of giving up drinking ten years ago. A campaigner at heart with a background in movement building and politics, she realised that one of the big sticking points was a way to support people to take a self-guided journey to change their drinking. Club Soda has over 70,000 individual members and nearly 80 brand members who they support through research and collaborative projects. They have built a drinks guide and they run the UK's only Mindful Drinking Festival which is now in its 8th edition.  Rob Fink, Co Founder, Big Drop Brew In 2016 Rob Fink founded the world's first company to focus entirely on brewing alcohol-free beer – Big Drop Brewing Co. As a lawyer with zero brewing experience, he teamed-up with an experimental brewer (Johnny Clayton from Wild Beer) and the creative mind of school-friend and entrepreneur James Kindred. Together they applied left-field fermenting techniques that meant no alcohol needed to be extracted from the end product to meet the required maximum 0.5% ABV. Five years later he is selling over 4 million bottles of 0.5% ABV beer annually around the world and his beers have won over 85 international beer awards Between them, including 7 times ‘World's Best' at the World Beer Awards and beating full-strength rivals in blind-tastings. Thorsten Hartmann, Head of Custom Analytics, IWSR Thorsten leads the IWSR's custom analytics team, providing clients with data, insights and strategic advice to help them define, refine and build their global business strategies.  Thorsten has an extensive background in FMCG consultancy and beverage industry market research. Previous roles include director of consulting for GlobalData (formerly Canadean), as well as consulting roles at IMES Consulting/ManSci.

I couldn't imagine Burning Sky Brewery and Blendery being located anywhere else. Situated in the village of Firle, nestled amid the rolling South Downs National Park, here is a brewery that's very much of time and a place. The beers it produces—from traditional cask ales, to US-inspired IPAs, and the sublime beverages that come from its barrel ageing program—are a reflection of this, and of the people who brew and blend them. In the latest episode of the podcast, I sat down for a chat with the brewery's founder, Mark Tranter. With over two decades experience in the beer industry, it was wonderful to get the opportunity to pick his brains, reminisce about some of these experiences, and to find out what the future has in store for Burning Sky.Visiting Firle, and the neighbouring town of Lewes, has become something of an annual pilgrimage for me. The first time I travelled there in 2017, Mark kindly arranged for me to visit the magical Harvey's Brewery, as well as some of the amazing pubs the town has to offer. On subsequent visits I've discovered new treasures, including Beak and Abyss brewery, as well as deciding on my definitive Lewes beer destinations. (The Brewers Arms, The Gardners, and Patch Beer Café, for those interested.) On this trip I was also lucky enough to brew a beer with Burning Sky which we called The Broad Spectrum of Joy, after the first chapter of my recent book, Modern British Beer. The beer was subsequently released a few months later to celebrate its launch. It was during this arduous day of brewing, on a scorching hot July day, that I found the chance to catch up with Mark, and record this conversation, which I hope you enjoy. During the intro of this podcast I also mention another podcast by Kate Bailey, called Super Cool Toxic Workplace. As I alluded to during the episode, this is an essential listen, and more context can be found on episode 25 of The Pellicle Podcast. Find Super Cool Toxic Workplace here.

Ben, Lucy, and Aadil are joined by returning Guest Adam Thomas to talk about beer, games and... anime. Adam has been playing a lot of Crusader Kings 3, and almost convinces Lucy and Aadil to not just fondly listen to stories and patchnotes from it. Aadil relays the pains of installing and trying to run, let alone stream, Forza Horizon 5. Adam talks anime, with Star Wars: Visions and Horimiya talking centre stage. Adam has a coca-cola classic, from a 500mL bottle. Lucy starts with the Bière de Saison Cider Apple from Kernel, and finishes with the Tea & Biscuits Amber Ale by Wiper and True. Ben has the Wiper and True Kiwi Lilt Pale Ale, and Arbor's Yakima Valley American IPA. Aadil has the Peel Breaker Grapefruit Session IPA and Whiplash's The Sup Porter. Join The Discord: https://discord.gg/JwY25Kv Visit Us On Facebook: https://www.facebook.com/outoflivesnetwork Please like comment and subscribe and if you can share it! Want to be part of the team, contact us!

Amber Watts and Ron Extract didn't land in Washington's Skagit Valley by chance. Their brewery, Garden Path Fermentation, (https://gardenpathwa.com) was a concept in search of a home, but the farming community between Seattle and Vancouver, British Columbia provided exactly what they were looking for—locally grown and malted barley, a variety of fruits and berries, and a perfect climate for the kind of unstructured, non-temperature-controlled fermentations they wanted to explore. They planted roots in 2016, and have since embarked on a creative approach to fermentation that is quintessentially Washington. While some wild brewers set the pieces in motion and let the beers land where they may, Garden Path takes an editorial or curatorial approach, focusing on flavors and the means to produce them, given the self-imposed restrictions they've embraced. 98% of their ingredients come from the surrounding valley (the rest are hops, a huge crop in another Washington valley a few hours away). But rather than adhere to consistency, Garden Path revels in brewing as live performance. Each beer is akin to a band's live set—never exactly the same, despite similar frameworks—and no performance can be reproduced note-for-note a second time. The result is a series of one-time experiences, as they balance idealism and creativity with practical concerns. In this episode, they discuss: Balancing fruit flavors in complex, layered, and dry beers, some with smoke Mouthfeel and flavor contributions of whole fruit Capturing, evaluating, and building a mixed culture of wild and native yeast Distinctions between their spontaneous and non-spontaneous processes The benefits of open fermentation Bottle conditioning with honey Blending wild beers and more. Brewing wild beer with intention involves risk, but the reward can be huge. For Garden Path, the proof is in the glass, and it tastes like the Skagit Valley that they call home. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. New this year, Redundancy meets Efficiency! G&D’s Micro-Channel Condensers are built with all aluminum construction which eliminates galvanic corrosion. Using half the refrigerant of conventional condensers with fewer brazed connections, translates to a lower GWP and less opportunity for leaks. Call G&D Chillers today to discuss your project or reach out directly at GDChillers.com (https://gdchillers.com). BSG (https://bsgcraftbrewing.com/) This episode is brought to you by Rahr North Star Pils. A new base malt to set your compass by. Rahr North Star Pils is crafted for brewers looking for a domestic pilsner malt with low color and low modification. North Star Pils carries overtones of honey and sweet bread, supported by flavors and aromas of hay and nutty character. Suitable for any beer style, but particularly craft brewed versions of classic lagers. Let Rahr North Star Pils guide your craft by visiting bsgcraftbrewing.com (https://bsgcraftbrewing.com/), or contact us at 1.800.374.2739. Old Orchard (https://www.oldorchard.com/brewer): The world of craft beer is a different place now. Margins are more important than ever, so why not lower your ingredient cost? Craft juice concentrates from Old Orchard are the cost-effective solution for your fruit-forward needs. Old Orchard produces high volumes of their retail juice brand, so economies of scale keep prices low for their bulk supply program. A little concentrate goes a long way, and you won't lose some of it through filtering like you would with purees. To start increasing your margins now, head on over to www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). Brewery DB® (https://www.marketmybrewery.com): For years, BreweryDB® (https://www.brewerydb.com) has been the industry’s only professionally curated source of brewery and beer information. In 2019, over one million brewery visits were made by craft fans searching for breweries on BreweryDB.com! In just a few weeks, BreweryDB® will unveil an all-new experience to help craft lovers get back on the brewery trail! To take full advantage of the enhanced marketing power of BreweryDB® – and increase your tap room traffic, setup your account on MarketMyBrewery.com (https://www.marketmybrewery.com/request_account). It’s easy and it’s free! Ss Brewtech (https://www.ssbrewtech.com): The founders launched Ss Brewtech with a very clear goal to advance brewing equipment design, performance, and quality to the very highest standards in the industry. With a team that draws upon strong functional backgrounds in brewing science, mechanical engineering, industrial design, supply chain, and manufacturing, Ss Brewtech has the people and skill sets you would want and expect from your supplier of pro brewing equipment. Head over to SsBrewtech.com (https://www.ssbrewtech.com) for more information on their brewhouses and brewing gear. Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): When it comes to brewing, nobody has your back like Clarion. Because their food-grade lubricants are formulated to help make your brewing system 100% food safe. That means, when you switch to Clarion, you can put the costly potential of contamination and recall out of your mind. All you need to worry about is brewing great beer. And since you already do that, well, it’s more like focusing on business as usual. Go to clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do) to learn more.

With our new Brewery of the Year crowned, we invited Topher Boehm of Wildflower Brewing and Blending on the show to accept the Steppie. While WEG very clearly explained that we couldn't possibly do another 3 hour long episode on Wildflower as he would need to edit that footage, sometimes you've got to just sit back, pour a bottle of Good as Gold and just embrace the long format (also, you know what WEG).In part one of this two part episode, Topher joins us for Sip Skip Cellar, Papa takes us through the year that was 2020 through Wildflower's release schedule and we delve a little deeper into what helped Wildflower bring home the title of Brewery of the Year. As always, we cannot thank Topher enough for indulging us with so much of his time. Dust of your lambic basket, bust out the glassware and enjoy.Check out our episodes on YoutubeBecome a Friend Of The Show and support us on our Patreon! If you're listening on Apple Podcasts, please rate, subscribe and leave us a review here! It's free and helps other beer lovers discover the podcast!Check us out on SpotifyCheck us out on socials - https://linktr.ee/stepbrewers

Welcome to the Lager Tops Podcast! In episode 3 Remy, Jimmy and Maia discuss lots of things IPA. We have the big fat IPA quiz, in which Remy unwittingly gives away most of the answers before the questions. This episode we are drinking and reviewing Wild Beer's Quantic. The feature this episode is the beer lover v the beer hater, but the question is, who will prefer this weeks beer?If you enjoyed this, please be sure to follow us over on Instagram @lagertopspodcast

sha from The Sota Pod on the The Hockey Podcast Network joins us to talk about the Minnesota Wild and have some beer talk.We also discuss selling options for the Flames.And we debate if the Flames should have acquired Mark Stone in 2019.Website: https://www.thehockeypodcast.comYoutube: https://bit.ly/3lucm2DApple: https://apple.co/3quW8rHGoogle: https://bit.ly/3bfe1obSpotify: https://spoti.fi/3qvtOpkI Heart Radio: https://ihr.fm/3qwaUyHPlease follow us on Twitter: @podcast_hockey

Monday Night Brewing's Peter Kiley talks about taking "safe" beers to the next level Monday Night Brewing started as a Bible study group with founders Jonathan Baker, Jeff Heck, and Joel Iverson.  In addition to learning the word the group brewed beer together, on Monday nights.  When popularity among their friends continued to grow they realized they may on to something.  Monday Night Brewing opened their original taproom in Atlanta in 2013. Brewmaster Peter Kiley tells how they brewed "safe" beers in the early days.  Golden ales, a "pseudo Pilsner", a simple IPA.  The beers weren't bad, they just weren't necessarily exciting, and the craft crazies demand excitement.  Kiley and I had a conversation many years ago about ideas he had for beers that would be expensive to make, and he wasn't sure that craft consumers would be on board with that.  In time, consumers demanded bigger, bolder, better beers, and they were willing to pay for them.  One of the early breakout beers was Bourbon Barrel Drafty Kilt, a barrel-aged version of their Scotch Ale. Fast forward to 2021 and Monday Night now has three locations making amazing beers.  Their original brewery and taproom on Trabert Avenue in Atlanta, The Garage on Atlanta's West End focusing on wild and barrel-aged beers, and a brewpub in Birmingham, AL.  In addition to The Garage they also have the Hop Hut at their original location that focuses on bold, small batch IPAs. We also dive into the wild world with Kiley.  He tells us about their coolship (dubbed The Crunkship) and what makes it special, the details of spontaneous and mixed fermentation beers, and why blending is important.    

In this episode, Seán is joined by Jonny Murray via skype. They chat about the haunted pubs in Belfast, the Freemasons connections with Belfast & the occult history there, women brewers accused of witchcraft in the Middle Ages and the conspiracy theory that David Bowie burned down Alistair Crowley’s house in 2016 and died a week later. Plus loads more spooky stuff! The beers sampled this week are the No Water Chocolate Orange Milkshake Milk Stout by Wild Beer and Platform 6.1 Impeccable IPA by Wickwar Wessex Brewing

The boys are back together (socially distanced of course) to talk through their recent travels across the UK, sampling delights from Brew York, Downton Brewery and Wild Beer along the way. They also try out a collaboration from Bone Machine Brewery and the band Let Man Loose, whose song 'Sweet Spot' also features at the end of the episode. Enjoy!

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

Our 3rd episode in lockdown sees the guys catch up whilst enjoying offerings from Wild Beer, The Queer Brewing Project, Shipyard, Dark Star and Toast. Enjoy!

Societe’s (https://societebrewing.com) Doug Constantiner wants to make beer you can drink a lot of. Not excessively, of course, but consistently. “The holy grail of beer is not the beer that there’s a hundred bottles of, and every 25 bottles were aged in a different barrel,” he says. “The holy grail of beer is the beer that you can drink every single day. That you can buy on the shelf at the store. And you can have a couple of them every day and not get sick of it.” The terms “drinkable” and “balanced” get thrown around often in brewing parlance, but for Constantiner and the team, they’re core principles informing every style of beer they make—from IPA to wild ale to imperial stout. Societe has generally resisted the current trend of fruit and adjunct additions in everything, in favor of building a classic brewery brand respected for thorough execution and timelessness. Fellow brewers have noticed, and two GABF gold medals for their session IPA are validation for the quality in their approach. In this episode, Constantiner gets into the details of these aroma-forward West coast IPAs—pushing malt out of the way while timing additions for better balance of aroma and bitterness, strategically layering hops for complexity despite their “overspiced” nature, building body without malt flavors that get in the way of the hops, and considering unique flavor aspects to hops varieties that can set their beers apart. “For the hoppy stuff, what do we love about hoppy beers?” says Constantiner. “Well it’s the aroma. It’s not the bitterness, which is why we’ve never published our IBUs. The IBU race of the mid-oughts had nothing to do with hoppiness, it was just bitterness. So we just thought ‘let’s make these hoppy beers as hoppy as we can, and make them a delivery vehicle for that aroma, and get it into your face as quickly as possible, but it has to be balanced too.’” With their wild beers, Societe takes a similar approach to complexity and nuance, eschewing acidity for Brett-driven funk while carefully adjusting variables in their blending stock. “Creating acidity is easy. It’s ‘how do we create this incredibly complex layered beer?’ And I think that’s time, blending, and a lot of experimentation.” Constantiner discusses how they pitch cultures, growing each of their lactic acid bacteria and Brett strains separately then timing additions and amounts to achieve specific results. Cell counts, timing, and temperatures all have big effects on the finished beers, and Societe aims to control and understand the variables. At the end of the episode, Constantiner recounts the critical move they made earlier this year, moving from a model of taproom sales and distributed draught beer only to canning. “On Feb 2nd, 100% of our revenue came from on-premise sales,” says Constantiner. “That’s 8% from our tasting room, and 92% from wholesale. Feb 3rd, we started canning. By the time the shelter in place orders and restaurants were shut down in California, we were at about 84% on-premise.” A couple months later, the brewery’s production is at full speed, brewing at a higher volume than 2019, with new tanks on the way to support more production. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing” by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, “Historical Brewing Techniques” describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com (https://www.brewerspublications.com).

Liam and Fiona talk to Brett Ellis, a founder and Head Brewer of Wild Beer in Somerset, about wild yeast strains, creative brewing techniques and breaking the rules. The look at what this booming company has managed to achieved and lessons that can be learnt by the wine industry.

Most brewers launch a brewery with the goal of producing specific types of beers. For Paul Arney of The Ale Apothecary (https://thealeapothecary.com), the founding principle was different—he knew how he wanted to make beer, and the style of beers he would make flowed from that focus on specific process. The result, of course, was “wild” beer with an acid component, but that was less important to Arney than brewing as close to nature as he could. Local ingredients, overnight mashes, no chemical cleaners or sanitizers, and wood vessels wherever possible, are some of the signatures of Arney’s production process that serve his goal of making “Locally-sourced, barrel-aged, natural beer.” For Arney, the concept of “natural” isn’t a broad excuse for lazy practices. To the contrary, he’s built a time- and work-intensive process to take what he learned from a decade of large-scale production brewing and apply it to this brewing business. Learning from the process has been key for Arney and The Ale Apothecary, and here he discusses everything from the flavor and texture impact of his overnight mash process, corralling wild cultures and staggering pitches to achieve intentional results, the challenges of single-stream brewing in this style and achieving great results without blending, finding joy and success in “mistakes,” working with nature in a push and pull to create good-tasting natural beer, and the changing dynamics in the market for wild and sour beer. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Ss Brewtech (https://www.ssbrewtech.com): The founders launched Ss Brewtech with a very clear goal to advance brewing equipment design, performance, and quality to the very highest standards in the industry. With a team that draws upon strong functional backgrounds in brewing science, mechanical engineering, industrial design, supply chain, and manufacturing, Ss Brewtech has the people and skill sets you would want and expect from your supplier of pro brewing equipment. Head over to SsBrewtech.com (https://www.ssbrewtech.com) for more information on their brewhouses and brewing gear. 2nd Kitchen (https://2ndkitchen.com): Did you know breweries that serve food see an increase in revenue of 1.8X? 2ndKitchen is a food-tech startup that connects local breweries to iconic neighborhood restaurants to help provide your brewery with food experiences to keep customers in your taproom longer. 2ndKitchen provides the technology, support, custom menus, and more all at no cost to your brewery.

Introduced by Lee CampbellModerated by Lou Amdurwith:Adam Elabd (Kombucha, Kefir and Vinegar Brewer, Yesfolk, NY)Hank Beckmeyer (Winemaker, La Clarine Farm, CA)Bianca Miraglia (Vermouth Maker, Uncouth Vermouth, NY)Ben Jordan (Winemaker, Early Mountain/Lightwell Survey, VA) Hear from a cross culture of fermented beverage producers about the challenges, similarities and consequences of fermentation, and their techniques.Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Jori Jayne Emde of Lady Jayne’s Alchemy & Lou Amdur of Lou Wine Shop (and Wild World's resident science guy) lead a discussion on fermentation and wrangling wild bacteria.

Moderated by Garret Oliver (Brooklyn Brewery, NY)with:Brian Strumke (Stillwater Artisinal Ales)Joe Carroll (Proprietor, Spuyten Duyvil, NY)James Priest (The Referend Bier Blendery, NJ) James Howat (Black Project Spontaneous Ales, Denver, CO)Joey Pepper (Brewer, Folksbier, NY) Hear the nation’s top beer minds delve into a number of subjects including hybrids, riding the waves of native bacteria, and other important issues. Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

This week we go beyond! We were lucky enough to hear from Wild Beer's own brewers (James and Laura) and try a selection from the Modus Operandi collection, including an exclusive! To learn more about Wild Beer and what they're up too. Go to: wildbeerco.com If you have any recommendations for us, feel free to email HelloHighHops@gmail.com Time Stamps: Modus Operandi - 03:57 Beyond Modus II - 06:43 Beyond Modus V - 10:33 Beyond Modus IV - 14:36 Iced Modus - 17:20 Beyond Modus VI (2019) - 21:20 Final Thoughts - 23:37 Correction Corner - 25:09 Thanks to Vessel Beer Shop based, our one and only beer shop partner! Find them at: vesselbeer.co.uk

The band is back together !! Roland Steve and Gary talk rubbish 

This week we’re joined by Andrew & Luke from Rhythm & Brews podcast to talk about Liverpool, trends in beer and stealing glasses. Beers | Northern Monk ‘Striding Edge’, Griffin Claw Brewing ‘Downtown Bourbon Brown’, Cloudwater ‘West Coast Pale’, Wild Beer ‘Huis V.2’ and Mad Hatter ‘Feed Your Head’ Hopinions | Have you ever taken/stolen glassware […]

Episode 39 sees the boys revisit a couple of beers from last year, with the 2019 (and sadly last) edition of Omnipollo & Buxton's 'Yellow Belly' and a 'Neutron Star' from Atom Brewery that has been kept for over a year. We also try out the 'Jambo' from Wild Beer, talk about our 'beer fears' & Bottom's Up machines and pray that Tom has learnt how to open a wax-topped beer now. Enjoy!

More experiments this week as Martin & Steve tuck into a load of adjunct-filled beers and try their food counterparts to see if they actually taste like the things they are supposed to taste like. Beers | Vocation & Yeastie Boys ‘Breakfast Club’, Thornbridge & Fourpure ‘Fresa’, Wild Beer ‘Millionaire’, Tiny Rebel & Flavourly ‘Pango’ and […]

This week the crew moan about technology. It's both stupid yet brilliant all at the same time. Ben's played some Call of Duty Blackout and they touch on the chronicles of Aadil's 49" TV. Lucy and Aadil drink the same beers this week as they dive into the Korea based Beer 52 box. They start with Wild Wave's Brett IPA and follow it with 'Daydream' from Magpie. Ben begins with 'Turtles all the way down' from Duration and finishes with Wild Beers barrel aged and blended Imperial Stout 'B.A.B.S'

This week the crew moan about technology. It’s both stupid yet brilliant all at the same time. Ben’s played some Call of Duty Blackout and they touch on the chronicles of Aadil’s 49″ TV. Lucy and Aadil drink the same beers this week as they dive into the Korea based Beer 52 box. They start with Wild Wave’s Brett IPA and follow it with ‘Daydream’ from Magpie. Ben begins with ‘Turtles all the way down’ from Duration and finishes with Wild Beers barrel aged and blended Imperial Stout ‘B.A.B.S’

We’re back from our summer break and celebrating our 2nd birthday as we tuck into a numbers of beers that we’ve been gifted over the summer. Beers | Northern Monk ‘Don’t Mess With Yorkshire IPA’, Sixpoint ‘Alpenflo’, Budvar ‘Dark Lager’, Wild Beer ‘Sleeping Limes’, Saltaire Brewing ‘Polairty’, Manual Brew Co ‘Tickets, Please’ and Sixpoint ‘Righteous Ale’ […]

Not only have we all managed to get together, but we've all played the same game and discuss, at length, Donut County. We move into a discussion about expensive beer following an article in the Sun and a rebuttal by Tiny Rebel Brewing. As Ben has only played Donut County this week Aadil swiftly jumps into his thoughts on the Magic: The Gathering Arena Beta and Lucy rounds us out with a final word on Guacamelee 2. As a treat we've three beers each this week and, as with Donut County, we all drink the same beer first. From Quidi Vidi Brewery we have the Iceberg which is made with pure 20000 year old iceberg water. Aadil then has the 'Sleeping Limes' from Wild Beer followed by Dig Brew Co 'Mobile Homestead'. Lucy has two beers from Brew By Numbers the 10|12 Coffee Porter and the 21|16 Pale Ale. Ben has two Collabs. First from Pressure Drop and Boxcar, the 'Hazy Coalition' and then the 'Cycle City BCBF V2' from Left Handed Giant and Dry & Bitter.

Welcome to episode 6 of Daytime Drinking with the Craftie Boys. This week James has brought Club Tropicana by Tiny Rebel and Simcoe by Kernel Brewing. Pav has brought Yokai by Wild Beer and Calypso by Siren Craft. Harnam has brought santa be by and Lentebok by rokken jaeger.

Episode 4 – Supermarket Sweep Simon, Charles and Neil venture into the supermarkets and bring back some beers from Four Pure, Yeastie Boys, Marks and Spencer and Wild Beer. We discuss Beavertown’s recent announcement that their beers will soon be available in Waitrose and what the increasing amount of craft beers in supermarkets means for both the drinker and the retailer. We also discuss Hop City beer festival held at Northern Monk in Leeds, our recent trip to the Bermondsey Beer mile in London and recent bar and tap room openings in Birmingham and Leamington. Beers tasted: Four Pure Easy Peeler Yeastie Boys Pot Kettle Black Marks and Spencer British Clipper Wild Beer Ninkasi Links: www.fourpure.com www.yeastieboys.co.nz www.marksandspencer.com www.wildbeerco.com

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  WATCH THE ENTIRE SERIES ON VIDEO HERE. This podcast series includes: // State of sour/wild beer in Florida, featuring: Bob Sylvester of Saint Somewhere Brewing Co. Khris Johnson of Green Bench Brewing Matt Manthe of Odd Breed Wild Ales // Interview w/ Q&A - Chase Healey of American Solera // Sour Beer and Retail, featuring: Blake Tyers of Creature Comforts Greg Engert  of Churchkey, Sovereign, Bluejacket, and more Veronica Danko of The Independent, Jug & Bottle Christian Gregory of Shelton Brothers // Interview w/Q+A - Troy Casey, Casey Brewing and Blending // Sour Wild Ales Guild (S.W.A.G.) featuring: Jeffery Stuffings of Jester King Erin Jones of Point Five Creative Consulting Brandon Jones of Yazoo Brewing Company Josh Haimbright of Central State Brewing and Jeff Porn of Atom Brewing Company

Meet Paul Arney, the mad genius behind The Ale Apothecary, a wild-ferment brewery housed in a cabin in the woods of Bend, Oregon. Paul is a master brewer who honed his craft-beer chops for more than 15 years at Bend’s legendary Deschutes Brewery. Now, on his own land and with the magic of the microbial creatures and natural materials that inhabit it (think: black currants, tree parts and an ancient snow-melt aquifer), he has developed The Ale Apothecary into an idealistic, if not utopian endeavor: a hyper-local and sustainable brewery based on the past 10,000 years of our brewing history as humans. For the overwhelming majority of that history, the beer we drank was wild (sometimes called sour)—a much different animal than the crisp (or hoppy or malty) libation so many of us think of when we hear the word “beer” today.* As I learned in this eye-opening conversation with Paul, even many of today’s “craft” breweries are still part of an industrial system of beer-making that arose only a couple hundred years ago. Here, we not only delve into the fascinating history of beer and its industrialization, but Paul’s ultimate vision to reclaim community, autonomy and our place-based experience of taste by rewilding one of humanity’s first beloved beverages. *I owe my “discovery” of wild beer to my first taste of Ale Apothecary up in Bend, six years ago, and I’m never going back. I hope this conversation sparks your love for wild beer, too!

Episode 93 brings back our buddy Kris and we take a walk on the wild side with spontaneous fermented wild beer. Learn about the difference between sour and wild beer and how brewers achieve spontaneous fermentation. We also discuss the aging and blending process required to get that tasty beverage into your glass. Get your update on Trek Brewing and find out the opening date. We are also giving away a HOPCLOTH “Drink Beer from Here” shirt...listen to get the details on how you can enter to win. So grab a beer and enjoy!We are proud to partner with HOPCLOTH apparel and invite you to visit their site at https://www.hopcloth.com to find great craft beer themed clothing that remind people “Craft beer is not alcoholism...it's a hobby!” And let them know we sent you by using the code “tapthecraft” at checkout to get free shipping!If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or follow us on twitter @tapthecraft, interact with us on Facebook at facebook.com/tapthecraft or leave comments on the show post on tapthecraft.com. And we now have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show.You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow John on Twitter @primebrewing and on Untappd @primeWA and you can follow Trek Brewing on Facebook, Twitter and Instagram @trekbrewing or visit the website trekbeer.com. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page.BEERS MENTIONED ON THE SHOW:Sierra Nevada Hop BulletMikerphone Brewing - Untitled Art - Hazelnut Imperial StoutAnderson Valley Barrel-Aged G&T GoseRevision Brewing Glitter Moon NE-DIPAFremont Brewing Stone Squirrel Coffee PorterFort George 10th Anniversary Barley WineLagunitas Eroica Sour AleDaughters 4 Redemption Barrel Aged QuadBelching Beaver Peanut Butter milk stoutMother Earth Brewing Cali Creamin'Avery Brewing Certatio Equestris Barrel aged sour ale w/ peppermintDankhouse Couch KushnLINKS TO ARTICLES DISCUSSED:Milk the Funk Wiki page on Spontaneous Fermentation aSpontaneous Fermentation: Science, Not Sorcery

Episode 93 brings back our buddy Kris and we take a walk on the wild side with spontaneous fermented wild beer. Learn about the difference between sour and wild beer and how brewers achieve spontaneous fermentation. We also discuss the aging and blending process required to get that tasty beverage into your glass.  Get your

This week’s show features Royal Sovereign, a Barley Wine from Cullercoats Brewery. Our Supermarket sup is Adnams Ghost Ship. And our final beer is Wild Beer Iced Modus….

As the night grew darker, it was time for something wild!  

Aadil, Ben and Lucy get together to discuss all the games. Well all the games that Lucy has been playing anyway as Ben and Aadil haven’t played much. Lucy reels off games from her list but really gets into Splatoon 2, Night in the Woods, Thimbleweed Park and SteamWorld Dig 2. Ben has played a little of Kingdoms and Castles. Aadil went out and played a table top game, that’s right a game on a table top not a video. Wait, no, a screen. We jump back into Lucy’s list and Life is Strange: Before the Storm and Lichtspeer. Beers! Ben drinks ‘Snake Fear’ DIPA a collab from Wild Brewing Co and Garage Brewing Co and the ‘Moose Mousse’ chocolate […]

Aadil, Ben and Lucy get together to discuss all the games. Well all the games that Lucy has been playing anyway as Ben and Aadil haven't played much. Lucy reels off games from her list but really gets into Splatoon 2, Night in the Woods, Thimbleweed Park and SteamWorld Dig 2. Ben has played a little of Kingdoms and Castles. Aadil went out and played a table top game, that's right a game on a table top not a video. Wait, no, a screen. We jump back into Lucy's list and Life is Strange: Before the Storm and Lichtspeer. Beers! Ben drinks 'Snake Fear' DIPA a collab from Wild Brewing Co and Garage Brewing Co and the 'Moose Mousse' chocolate milk stout from Fierce Beer. Aadil has two big beers with 'The Big 1' DIPA from Fallen Brewing Co. followed by the 'NW DIPA Galaxy' from Cloudwater. Lucy tarts with the 'I Love You Honey Bunny' American IPA from Siren Craft Brew and 'Sonrisa' pale ale by Buxton Brewery.

Ben and Aadil are joined by the pre-order queen herself, Lucy Yearwood. We talk about her hands-on Nintendo Switch preview, before getting into the muck with the latest antics of one ‘PewDiePie’, knee-jerk reactions, and of course what the heck is censorship anyway. As well as a secret revelation of one Adam Thomas. We start off with the ‘Wild Goose Chase’ by “Wild Beer” and the ‘Melon Welsh Rugby Legends’ golden ale by “Crafty Devil”. Round two has NZ’s own “Yeastie Boys” session IPA, ‘Big Mouth’, Bristol Beer Factory’s ‘Independence’ US Pale Ale, and their ‘Bristol Hefe’ German Wheat Style beer.

Ben and Aadil are joined by the pre-order queen herself, Lucy Yearwood. We talk about her hands-on Nintendo Switch preview, before getting into the muck with the latest antics of one 'PewDiePie', knee-jerk reactions, and of course what the heck is censorship anyway. As well as a secret revelation of one Adam Thomas. We start off with the 'Wild Goose Chase' by "Wild Beer" and the 'Melon Welsh Rugby Legends' golden ale by "Crafty Devil". Round two has NZ's own "Yeastie Boys" session IPA, 'Big Mouth', Bristol Beer Factory's 'Independence' US Pale Ale, and their 'Bristol Hefe' German Wheat Style beer.

Its… wait for it… ben and aadil for shorty awesome twosome episode. Apologies Aadil’s audio isn’t the best this week. We talk ‘Fire Emblem: Heroes’, mention ‘Lionheart: Tactics’. We started off with another “Lost & Grounded” ‘No Rest for Dancers’ a Hoppy Red Ale, and followed it up with the ‘Ancho Cocoa Stout’ from “One Mile End”.

A Will Smith shorty this week with Ben and Aadil. We talk 'Fire Emblem: Heroes', an annoyance in '2048', and a little more of 'The Division'. And Aadil shows off how much he knows about the miracle of conception... and 'willies'. Beer-wise we welcome "Lost and Grounded" a new entry in the Bristol bottled beer market, sampling the 'Keller Pils' Hop Bitter Lager Beer. We then go Wild with the 'Evolver' IPA by the folks over at Wild Beer.

A Will Smith shorty this week with Ben and Aadil. We talk ‘Fire Emblem: Heroes’, an annoyance in ‘2048’, and a little more of ‘The Division’. And Aadil shows off how much he knows about the miracle of conception… and ‘willies’. Beer-wise we welcome “Lost and Grounded” a new entry in the Bristol bottled beer market, sampling the ‘Keller Pils’ Hop Bitter Lager Beer. We then go Wild with the ‘Evolver’ IPA by the folks over at Wild Beer.

This week we feature Wild Beer’s ‘Sourdough’ with guest reviewer Ben McCormick. Ben will be know to many on Twitter as the originator of the beer advent calendar, and this beer features part of his calendar for this year. We also chat to Ben about the rise in popularity of the ‘beer advent calendar’ and this […]

We return for another week of video games and great craft beers. Aadil has completed the strategy crime sim Omerta: City of Gangsters. Alex has played a little more Hotline Miami and delved into Soma, a first person sci-fi horror whilst Ben has entered the giant open world of Metal Gear Solid 5: The Phantom Pain. Ben and Alex recount the absurdly good, and bad, beers they drunk when they went out for Alex’s birthday and a discussion is had on the state of Konami chatting about leaving large budget console game development. The beers this week are Wild Beer ‘Bibble’, Moor Beer ‘Revival’ and Arbor ‘Montueka’ for Ben and Alex whilst Aadil drinks Picaroons ‘Yippee IPA’ Tanked Up – […]

This week on Two Brews Northeast Kris gently eases reluctant beer drinker Jean into the world of craft beer, and they are also joined by Andrew who needs no such introduction. Fiddlehead, 14th Star, Wolaver's, and imports from across the ocean are all on tap.

Dan Saladino meets the brewers transforming the flavours and styles of the British craft beer scene. From experiments with seaweed to efforts to find lost Victorian recipes, it's a diverse and fast moving world, so where are the new ideas for beer coming from and which brewers are leading the way?The award winning beer writer Pete Brown has described 2014 as the year in which craft beer has gone mainstream. A term first used to describe the renaissance of American brewing in the 1980's "craft" refers to smaller scale breweries, producing in small batches and often working with beer styles packed with flavour.In the last ten years the overall beer market has crashed by 25 per cent. Although cask ale is holding its own, the beer of this new wave of "craft brewers" is growing at around 70 per cent, year on year. The Food Programme finds out who is behind this trend and what kind of beers they're producing.Dan hears from Brewdog in Scotland, Thornbridge in Derbyshire, Wild Beer Co in Somerset as well as The Kernel and Meantime breweries in London to hear why sour beers, German styles and Saisons are the order of the day.Beer archivist Ron Pattinson talks about his efforts to revive some of Britain's lost beer recipes and Garrett Oliver, editor of The Oxford Companion to Beer, explains why experiments in yeast are giving us new beers flavours.From Copenhagen the man behind the Mikkeller brewery describes why he never brews the same beer twice and why seaweed, popcorn and vanilla are on his list of ingredients.Produced and presented by Dan Saladino.

This week on Beer Sessions Radio, Jimmy’s hanging out with the crew from Wild Beer Company and the ladies of Sweet Fire, a collaborative brew from Empire Brewing Company specially made for Beer Week. Tune in and catch some infectious energy from a room full of beer pros. This program was sponsored by GreatBrewers.com. Photo: EmpireBrew.com “If I put on a beer before it’s ready, I’m going to hear about it…so there’s not much room for error at the Blind Tiger because you’re serving to people to know beer.” [13:50] –Katherine Kyle on Beer Sessions Radio

"CBR 60: American Wild Beer","This show we pucker up and tase several American wild beers. This was one of our favorite shows, and we both add a new WOW beer to our list. Links: Bell's out of Illinois Beer Geek Roundtable #2 December 7th 8:30 EST Contact Rick about CBR Blind Reviewed: New Belgium La Folie (CO) Russian River Sanctification (CA) Joly Pumpkin La Roja Grand Reserve (MI) Ranking: Jeff - 1. La Folie, 2. Sanctification, 3. La Roja Greg - 1. La Folie, 2. Sanctification, 3. La Roja Extras: Preshow Postshow New Belgium Abbey "

"CBR 60: American Wild Beer","This show we pucker up and tase several American wild beers. This was one of our favorite shows, and we both add a new WOW beer to our list. Links: Bell's out of Illinois Beer Geek Roundtable #2 December 7th 8:30 EST Contact Rick about CBR Blind Reviewed: New Belgium La Folie (CO) Russian River Sanctification (CA) Joly Pumpkin La Roja Grand Reserve (MI) Ranking: Jeff - 1. La Folie, 2. Sanctification, 3. La Roja Greg - 1. La Folie, 2. Sanctification, 3. La Roja Extras: Preshow Postshow New Belgium Abbey "