Podcasts about Yeast

On this episode, Jared takes a deep dive into Biocidin, a practitioner-trusted botanical formula long used in functional and integrative wellness settings. Learn what makes this multi-herb blend unique and why it's often included in protocols designed to support oral health, gut health, immune resilience, and overall microbial balance. Jared explains biofilms in simple terms, why they matter for long-term wellness, and how botanical formulas like Biocidin are used to help maintain a balanced microbiome throughout the body. From the mouth and throat to the digestive tract and beyond, this episode explores real-world applications, research insights, and practical considerations for using multi-botanical support as part of a comprehensive wellness strategy. Part one focuses on education and understanding, while part two will cover how practitioners typically structure supportive protocols.Products:Biocidin and Dentalcidin ProductsVitality Radio POW! Product of the Week: Utzy Naturals Magnositol and Utzy Naturals Coll-U-Gen Get 35% off one bag or 45% off two or more bags (mix and match OK!) No Code Needed! (while supplies last)Additional Information:#555: From Gut to Gums: Mastering Microbial Balance Using Biocidin with Dr. Shawn Manske#617: Microbiome Balance from Mouth to Gut: Protocols for Clearing and Rebuilding with Biocidin – Part 2Visit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Let's go to the movies. It's a conversation with Josh Miller, of Flix Brewhouse, a chain of breweries and movie theaters that brings pints to the silver screen experience. For more Drink Beer, Think Beer check out All About Beer.This Episode is Sponsored by:Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Dogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Josh MillerSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Movies,Beer, Brewing, Growth Photo: Courtesy of Hot Plate Brewing

Sermon: The Mustard Seed and Yeast Series: The Parables of Jesus   Click here to view the sermon slides   GOSPEL  |  DISCIPLE  |  INFLUENCE For more information about Five Stones Church, please visit https://www.fivestoneschurch.org. To receive prayer, send in your prayer request at prayer@fivestoneschurch.org.    Connect: https://www.fivestoneschurch.org/connect Giving: https://www.fivestoneschurch.org/giving Past Sermons: https://www.fivestoneschurch.org/past-sermons Get Equipped: https://www.fivestoneschurch.org/equip   Social Media Instagram: https://www.instagram.com/fivestoneschurch Facebook: https://www.facebook.com/5stoneschurch

The nature of lagers is changing and there are brewers leading the charge. Niko Tonks of Double Elbow Brewing is here to talk about brewing European lagers with only American ingredients. It's a fascinating look at the evolution of brewing. For more Drink Beer, Think Beer check out All About Beer.SponsorsBarrel One CollectiveIn a landmark merger between two pioneers of New England's craft beer industry, Mass. Bay Brewing Company and Finestkind Brewing LLC proudly announce the formation of Barrel One Collective. The Collective will house 14 total brands, operate eight brewery-taprooms across four states (MA, NH, NY, VT) and have a combined production volume of nearly 165,000 barrels, positioning it as the largest craft producer in New England and 14th largest in the country according to Brewer's Association 2023 Production Data.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Niko TonksSponsors: Barrel One Collective, All About BeerTags: Lager, Brewing, Photo: Courtesy of Double Elbow

When you're tempted to panic, stop looking at the waves and start counting your "baskets" of past provision, because the God who was faithful then will be faithful again.#FULLTANKwithBroBo​ #FULLTANKwithBroBo2026​ #BoSanchez​ #TrustInTheStorm​ #CountYourBaskets​ #FaithInAction​ #Mark8​ #GodsProvision​ #SpiritualMaturity​ #TrulyRichMindset​ #Miracles​ #DontGiveUp​--- PS. Are You A Parent? Are you thinking about Homeschooling for your kids? My wife and I have homeschooled our two boys. Looking back, it's one of the BEST decisions we've ever made. It gave us the space to pass on our values. It also gave them space to explore their passions and interests. If you want to know more about homeschooling and to find out if it is for your kids, check out this link: www.facebook.com/CFAHomeschool or cfa.edu.phSupport this podcast. Help me reach others by supporting this podcast.To support my mission work, click this link now! http://BuyMeACoffee.com/brotherbosanchez

Leviticus 8:1–2 (NLT) “Then the Lord said to Moses, ‘Bring Aaron and his sons, along with their sacred garments and anointing oil, the bull for the sin offering, the two rams, and the basket of bread made without yeast.'” In this episode of Daily Devotions, Pastor David Sumrall continues our time in Leviticus and points out why Scripture repeatedly emphasizes offerings made without yeast. When the Bible repeats something, it is because God wants His people to understand it clearly. Throughout Leviticus, yeast is excluded from offerings because it represents sin and exaggeration. Yeast makes something appear larger than it really is. In the same way, an offering must never pretend to be something it is not. God is not honored by gifts connected to wrongdoing, corruption, or dishonesty. An offering is meant to be given with sincerity and truth. The Lord was teaching Israel that worship cannot be separated from how we live. What we bring before Him should not be mixed with sin. Giving does not cover up wrongdoing, and money never replaces obedience. An offering is an expression of honor, not a way to excuse what God has already said is wrong. Leviticus reminds us that when we bring something to the Lord, it should be clean, honest, and given with a clear heart. Worship is not about appearance. It is about integrity before God. ---- Discover fundamental truths and the power of Scripture with Pastor David E. Sumrall on Daily Devotions. Pastor Sumrall serves as the Undershepherd of the Cathedral of Praise, a Christian church dedicated to Jesus and His Word, with campuses across Metro Manila and branches around the world.   Don't forget to like, subscribe to Cathedral of Praise TV https://www.youtube.com/c/cathedralofpraiseTV/?sub_confirmation=1,and hit the bell icon 

Upside Down Kingdom | The Parables of the Mustard Seeds and the Yeast by Napoleon Church of the Nazarene

The Lord calls us to pay attention. We should be on guard. There are threats out there. This disposition is essential to a Christian. We cannot live unmindful of the world, the flesh, and the devil, not taking a vacation to snag our souls to commit sin and end up in hell. Being prayerful and responsive to God's calls at each moment will keep us safer than sorry.

Sarah Real of Hot Plate Brewing joins the podcast for this episode.The small brewery in the Berkshire mountains of Massachusetts is leading the way when it comes to showing what a modern community space centered around beer can be.  For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Sarah RealSponsors: Dogfish Head, All About BeerTags: IPA, Community, Pink Boots Photo: Courtesy of Hot Plate Brewing

Stress is a major player when it comes to reducing performance both on the ranch and in the feedlot. While many cattle producers focus on decreasing stress to the benefit of their herd, there could be a new addition to your lineup when it comes to combating the effect of stress on the rumen.   Our team recently had a chance to visit with Kip Karges, a technical services ruminant team member at Lallemand Animal Nutrition, regarding:How gut health can help cattle combat stress,How live yeast plays a part in building a healthy digestive tract,What research studies related to yeast products are saying about reducing the number of sick animals,The safety of yeast and MOS products in rations,And more!But, before we jump in, we just want to say a quick thank you to Superior Livestock for their sponsorship of this episode.Have questions or comments? We'd love to hear from you!Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA. Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.

Just how much pasteurization is actually needed for your NA products?Special Guest: Grzegorz Rachon.

Word for Today:Genesis 1:28 NKJV “…fill the earth and subdue it…”Reflection: Which space are you filling and subduing for Christ?

Rules of Engagement: A Journey Through 1 CorinthiansWhat does it look like to be the church in a world that doesn't always understand—or welcome—what we're about? That's the question the Apostle Paul tackled head-on in his letter to the church in Corinth, and it's the question we're wrestling with together this series.Paul planted a church in one of the most diverse, culturally complex cities in the ancient world. And almost immediately, things got messy. Division. Pride. Tolerance of things that shouldn't be tolerated. Silence where there should have been honesty. The Corinthian church was full of people who had the Spirit of God and the mind of Christ—and were still acting like the world around them.Sound familiar?Week by week, chapter by chapter, we'll walk through Paul's letter and discover that we are God's temple, keepers of an extraordinary mystery, and called to live like it. Rules of Engagement // Chapter 5A Study in 1 CorinthiansFebruary 8, 2026Jeremy Olimb // Lead Pastor

Gary interviews Bobby (not Robert!) and Allison about the history, naming, ingredients, and brewing process of the Hildy Pils at McFleshman's. Cara is going nuts for this one!PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--TIMELINE00:00 The Hildy Pils01:26 Origin Story10:14 Water Profile13:51 Malt and Hops Selection17:46 Spunding and Fermentation Techniques20:15 Yeast and Pressure20:51 Sulfur Compounds21:49 History of Pilsners23:07 The Importance of Oak23:58 The Skunky Smell26:32 The Legacy of Augustiner Yeast29:19 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

The Super Bowl airs this Sunday and amid all the commercials, you might catch one for Columbia, the outdoor gear company. The makers of tough weather clothing partnered with Oregon' Breakside Brewery to create a lager brewed with… yup, you guessed it: bear poop. Ben Edmunds the brewery's founder and brewmaster joins the show to talk about what went in to making this lager. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Ben EdmundsSponsors: Dogfish Head, All About BeerTags: Oregon, Scat, Lager, Marketing, Football  Photo: Courtesy of Columbia Sportswear 

On today's show: Lots of things to talk about today, including the Cavs making a trade and the very sad story of Savannah Guthrie's mom. Good Vibes! Alyssa has an update after her very first eye doctor appointment yesterday. Am I The Bleephole? Aubrey missed work Monday and yesterday and all of her co-workers think she's sick, but that's not the reason. Alyssa's College of Knowledge! Bill's wife sent him on another wild goose chase at Aldi. Plus, do your kids swear? Don't be embarrassed, you're definitely not alone, trust us!!

Monday was one of my favorite days. Wendy made fresh, homemade Italian bread. A chapter-a-day podcast from James 2. The text version may always be found and shared at tomvanderwell.com.

When we talk about bourbon, we usually focus on three things:  the mashbill, the new charred oak barrels, and the passage of time. But there is a tiny, living engine, working behind the scenes that arguably does more for the flavor profile than almost anything else. Today we will talk about the importance of Yeast, on this Bourbon Brief. Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. --Tags-- #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey   -- Tags -- the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon  bourbon life  bourbon lifestyle  bourbon enthusiast

In this episode of the Epigenetics Podcast, we talked with Peggy Farnham from the Keck School of Medicine at USC about her work on establishing the ChIP Method in mammalian cells. In this episode, we dive into the relationship between transcription factors, chromatin dynamics, and gene expression with Professor Peggy Farnham from the Keck School of Medicine at USC. Professor Farnham shares her profound insights into how her groundbreaking research has reshaped our understanding of gene regulation and its implications in cancer. We explore how she has been a pioneer in mapping the genome-wide landscape of regulatory proteins, illuminating the molecular logic behind transcriptional control and its disruption in cancer biology. The interview starts with her instrumental role in adapting chromatin immunoprecipitation (ChIP) technology from yeast to human cells. Professor Farnham reflects on the technical challenges she faced during this transition, such as the quest for visibility of signals in mammalian systems. Her ability to innovate and troubleshoot challenges led to significant advancements in techniques that allow for the rapid identification of transcription factor binding sites, fundamentally changing the landscape of epigenetic research. As the discussion progresses, we learn about Professor Farnham's active involvement in the ENCODE project, where she contributed to high-resolution mapping of transcription factors and regulatory elements in human cells. She articulates her appreciation for collaborative efforts in science, highlighting how working within a consortium harnesses the collective expertise of diverse research groups. This collaboration not only bolstered the credibility of the data produced but also propelled the field forward in understanding the complexity of gene regulation. Through her participation in various projects, such as the Psyc-ENCODE consortium and the Roadmap Epigenome Mapping Consortium, Professor Farnham shares insights into her investigation of epigenetic variations, particularly in relation to complex disorders like schizophrenia. Her findings underscore the nuances of enhancer variability among individuals and the implications for understanding disease mechanisms, thereby advancing our knowledge of genetic regulation and its contributions to diverse biological outcomes. Moreover, the episode highlights Professor Farnham's reflective understanding of emerging technologies in the field. She discusses the evolution of methods that allow researchers to investigate gene regulation at single-cell resolution, recognizing the significant implications these innovations have for our comprehension of cellular differentiation and the transcriptional landscape. References Weinmann AS, Bartley SM, Zhang T, Zhang MQ, Farnham PJ. Use of chromatin immunoprecipitation to clone novel E2F target promoters. Molecular and Cellular Biology. 2001 Oct;21(20):6820-6832. DOI: 10.1128/mcb.21.20.6820-6832.2001. PMID: 11564866; PMCID: PMC99859. Wells J, Farnham PJ. Characterizing transcription factor binding sites using formaldehyde crosslinking and immunoprecipitation. Methods (San Diego, Calif.). 2002 Jan;26(1):48-56. DOI: 10.1016/s1046-2023(02)00007-5. PMID: 12054904. Rhie SK, Schreiner S, Witt H, et al. Using 3D epigenomic maps of primary olfactory neuronal cells from living individuals to understand gene regulation. Science Advances. 2018 Dec;4(12):eaav8550. DOI: 10.1126/sciadv.aav8550. PMID: 30555922; PMCID: PMC6292713. Tak YG, Hung Y, Yao L, et al. Effects on the transcriptome upon deletion of a distal element cannot be predicted by the size of the H3K27Ac peak in human cells. Nucleic Acids Research. 2016 May;44(9):4123-4133. DOI: 10.1093/nar/gkv1530. PMID: 26743005; PMCID: PMC4872074. Related Episodes The Effect of lncRNAs on Chromatin and Gene Regulation (John Rinn) CpG Islands, DNA Methylation, and Disease (Sir Adrian Bird) The Future of Protein–DNA Mapping (Mitch Guttman) MLL Proteins in Mixed-Lineage Leukemia (Yali Dou) Contact Epigenetics Podcast on Mastodon Epigenetics Podcast on Bluesky Dr. Stefan Dillinger on LinkedIn Active Motif on LinkedIn Active Motif on Bluesky Email: podcast@activemotif.com

The eisbock story is a fun lore of beer myth, a hapless brewery employee left a barrel of doppelbock outside during a snowstorm in Germany and some of the beer froze, concentrating flavor and thus creating a whole new beer style. While the roots of this story may not wholly be true, it's a fun addition to a beer style made by distillation processes at its most base level.These beers are rare in the United States as you need special licenses to make them but in Europe, the rules are a bit different and in some European countries, these beers, not just eisbocks, have taken on a life of their own. And this is before we start talking about other drinks like the amazing ice cider made by freeze distillation.How does the freezing process work and what changes does it make to these drinks? This month on the All About Beer podcast, we talk to three guests with unique views on this chilly process. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:HopsteinerThis episode is brought to you by LLZ™ - Hopsteiner's new water-soluble citrus aroma extract. LLZ is formulated to deliver fresh lemon and crisp lime character to your next brew. Perfect for hop waters, seltzers, NA beers, and well beer..beers. LLZ offers unmatched versatility as a 100% hop-derived, clean-label supporting aroma extract. Give your next brew the citrus kick it's been begging for with Hopsteiner's LLZ. Explore LLZ™ and other flavor solutions at shop.hopsteiner.com.Escarpment LaboratoriesAlright brewers, quick question. Have ever brewed the same beer twice… and somehow got two different results?Your haze drops out. Sulfur pops up. And that “quick” lager isn't quick anymore. That's where Escarpment Labs comes in.We've seen this firsthand at top breweries across Canada and the US. Escarpment helps you choose the right yeast.They help you dial in your process. So your beer stays consistent, batch after batch. Escarpment Yeast now ships in the United States with Priority Alert shipping. And for free brewing knowledge, subscribe to the Escarpment Labs Podcast and YouTube channel.Go to escarpmentlabs.com to find out more.Athletic BrewingWant to have great beer, but just not the alcohol tonight? Give Athletic Brewing a try. Athletic Brewing was founded in 2017 to shatter existing stigmas and perceptions around non-alcoholic beer. They took a category that had traditionally only offered underwhelming lagers and launched a full lineup of award-winning styles. In fact, it's non-alcoholic beer so good that it's currently on over 20% of US Michelin star menus and the team at Athletic has brought home over 185 taste awards. And these non-alcoholic beers are all brewed by the Athletic team in their custom breweries with extremely rigorous quality standards.You don't have to be sober to enjoy the great taste of beer as a meal pairing, winding down at the end of the day, or when you're out with friends and don't want the alcohol.  In 2025, Athletic released over 50 different beers on their website athleticbrewing.com. Check it out for yourself.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Hosts:  Em Sauter and Don TseGuests: Shaun Yasaki, Eleanor Leger, Marcin OstajewskSponsors: Hopsteiner, Escarpment Laboratories, Athletic Brewing, All About BeerTags: Beer, Distilling, EisbockPhoto: Shaun Yasaki The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com

Episode Summary In this episode of Please Me Podcast, Eve Hall delivers an in-depth, sex-positive, medically informed conversation on sexual health, pleasure, and prevention for all genders. This episode covers how blood flow, hormones, nutrition, and self-knowledge directly impact arousal, erections, lubrication, orgasm, and long-term sexual wellness. Eve breaks down why erectile dysfunction and vaginal dryness are often early warning signs of vascular health issues, why masturbation is an essential solo practice, and how understanding your own body is key to closing the orgasm gap. She also emphasizes the importance of STI testing, informed consent, and being prepared for safer sex — especially during the holidays and periods of increased sexual activity. Listeners will gain practical tools, education, and prevention strategies to support confident, pleasurable, and safer sex at every stage of life. Sexual health as a reflection of overall cardiovascular and vascular health Erectile dysfunction, endothelial dysfunction, and blood flow Acoustic wave therapy for erectile and vaginal health Penis pumps, traction devices, and penile tissue health Masturbation, ejaculation frequency, and prostate health Female arousal anatomy, clitoral blood flow, and vaginal lubrication The importance of foreplay and arousal time Hormones and sexual function (testosterone, estrogen, progesterone, DHEA) Vaginal dryness, tissue thinning, and pain with sex Nutrition, micronutrients, hydration, sleep, and movement for sexual wellness Masturbation as self-care and pleasure literacy The orgasm gap in heterosexual relationships Communicating sexual needs with partners STI prevention, testing, and informed consent Oral and anal STI testing and why it matters Doxy-PEP and post-exposure STI prevention Sexual health “bug-out bags” and safer sex preparedness Yeast infections and UTIs related to sexual activity Herpes education and antiviral treatment HPV education, transmission, cancer risk, and vaccination Prevention-focused sexual healthcare and long-term intimacy Website: https://pleaseme.onlineSocial Media & Contact: https://pleaseme.online/contactsSubstack Newsletter: https://pleaseme.substack.comPatreon: https://patreon.com/PleaseMePodcastBe a Guest on Please Me (PodMatch):https://www.podmatch.com/hostdetailpreview/beaguestonpleasemepodcast Topics Discussed in This EpisodeConnect with Eve & Please Me Learn more about your ad choices. Visit megaphone.fm/adchoices

1-27-26 Tonight we're talking with Ryan Carlson again. He had a lot of information, and we just ran out of time last time! Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 29 - Valhalla Meadery, Bozeman, MT - Live Music by Bozeman Area String Jams Jan 29 - Bardic Wells Medery, Montague, MI - Henna Party by Bohemian Awakenings Jan 29 - Dancing Skeleton Meadery, Sepulpa, OK - Karaoke Night Jan 30 - Manic Meadery, Crown Point, IN - Paint and Drink: First Snowflake Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 5 - Dancing Skeleton Meadery, Sapulpa, OK - Trivia Night Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 6 - Manic Meadery, Crown Point, IN - Grown Up Book Fair Feb 6 - Chubby Cheeks Meadery, Temecula, CA - Halo Mega Bowl LAN party Feb 8 - Clear Skies Meadery, Rockville, MD - Acoustic Jam with Mike Rocke Feb 8 - Drinking Horn Meadery, Flagstaff, AZ - Beeswa Candle Making Valentine Workshop Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 13 - Clear Skies Meadery, Rockville, MD - Make Your Own Mosaic Heart Feb 13 - Hex Meadery, Kaukauna, WI - Anniversary Party Feb 13 - Manic Meadery, Crown Point, IN - Paint and Drink: Valentine Animal Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 14 - Southern Origin Meadery, Canon, GA - Couples Painting Each Other (Tiktok trend) Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 19 - Dancing Skeleton Meadery, Sepulpa, OK - Fiber Crafting Feb 21 - Monks Meadery, Atlanta, GA - Exhibition Armored Combat Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! Mar 28 - Zymarium Meadery, Orlando, FL - Bonsai and Cheers with L&J Nursery Mar 28 - Folklore Brewing and Meadery, Dothan, AL - Dothan Songwriters Festival April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

1-27-26 Tonight we're talking with Ryan Carlson again. He had a lot of information, and we just ran out of time last time! Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 29 - Valhalla Meadery, Bozeman, MT - Live Music by Bozeman Area String Jams Jan 29 - Bardic Wells Medery, Montague, MI - Henna Party by Bohemian Awakenings Jan 29 - Dancing Skeleton Meadery, Sepulpa, OK - Karaoke Night Jan 30 - Manic Meadery, Crown Point, IN - Paint and Drink: First Snowflake Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 5 - Dancing Skeleton Meadery, Sapulpa, OK - Trivia Night Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 6 - Manic Meadery, Crown Point, IN - Grown Up Book Fair Feb 6 - Chubby Cheeks Meadery, Temecula, CA - Halo Mega Bowl LAN party Feb 8 - Clear Skies Meadery, Rockville, MD - Acoustic Jam with Mike Rocke Feb 8 - Drinking Horn Meadery, Flagstaff, AZ - Beeswa Candle Making Valentine Workshop Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 13 - Clear Skies Meadery, Rockville, MD - Make Your Own Mosaic Heart Feb 13 - Hex Meadery, Kaukauna, WI - Anniversary Party Feb 13 - Manic Meadery, Crown Point, IN - Paint and Drink: Valentine Animal Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 14 - Southern Origin Meadery, Canon, GA - Couples Painting Each Other (Tiktok trend) Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 19 - Dancing Skeleton Meadery, Sepulpa, OK - Fiber Crafting Feb 21 - Monks Meadery, Atlanta, GA - Exhibition Armored Combat Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! Mar 28 - Zymarium Meadery, Orlando, FL - Bonsai and Cheers with L&J Nursery Mar 28 - Folklore Brewing and Meadery, Dothan, AL - Dothan Songwriters Festival April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

Send me a question or story!Welcome to our first podcast series of the year: DERM DRUGS! We will spend the next few weeks jumping into different categories of medication and provide real world application of when and how we reach for these medications.Our first installment in this series are anti-yeast medications. How do you know when to reach for systemic anti-yeast drugs? Which one should you pick? How long should you treat and when do you recheck?We address all of these questions and more on this week's episode of The Derm Vet podcast!00:00 – Intro02:53 – Azoles07:26 – Which Anti-Fungal to Choose12:27 – Azole Side Effects13:34 – Length of Treatment14:26 – Pulse Dosing18:45 – Overview

This week the show welcomes Ron Extract of Garden Path Fermentation for a conversation on mixed fermentation ales, mead, cider, wine, and taking on the Federal government. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Ron ExtractSponsors: Dogfish Head, All About BeerTags: Mead,Cider, Wine, Lawsuits, Agriculture, Washington Photo:  By John Holl

This message continues our series looking at Jesus' kingdom parables, with the story of the mustard seed and the yeast from Matthew 13: 31-35. The encouragement from this story is that God's kingdom is often seen in quiet, unseen ways that lead to life and growth. We can trust in His process of growth and have confidence in his final outcome.

Imagine stepping into a rustic Italian kitchen where the air is filled with the sweet-tangy aroma of a century-old mother's leavening starter. This scent, reminiscent of warm, crusty loaves and ancient traditions, can instantly transport you to the heart of Italy's baking heritage. Discover the art of crafting Italy's mother yeast, and unlock the secrets to making exceptional bread and beyond. Learn about its history, creation, maintenance, and transformative power for perfect panettone, pizza, and rustic loaves that are more digestible and long-lasting.Mother's yeast, often called as such by bakers, is the heart of traditional Italian sourdough baking. It is a living culture of wild yeasts and beneficial bacteria that transforms simple flour and water into flavorful, digestible breads with a signature tangy depth. This natural leavening agent has ancient roots, dating back to the Egyptians around 1500 BCE, who discovered fermentation through spontaneous mixtures of grain and water left to the effects of ambient microbes. It genuinely thrived in Italy during the Renaissance, where bakers in areas such as Lombardy and Tuscany refined it into the stiff, pasta-like starter we know today. They passed it down through generations as a family heirloom. Some Italian bakeries boast mother's yeast that's over a century old, a testament to its enduring legacy in artisan breadmaking. Unlike commercial yeast, which is a single strain of Saccharomyces cerevisiae bred for speed and predictability, mother yeast is a symbiotic community of lactobacilli and wild yeasts captured from the environment, flour, and even the baker's hands. It evolves uniquely in each kitchen, mirroring local terroir, much like wine or cheese.For the followers of our newsletter, who I imagine are passionate home bakers keen to enhance their craft, embracing mother's yeast means entering a slower, more mindful baking pace that rewards patience with unmatched success. To start your own, begin with equal parts by weight of high-quality organic flour, preferably a mix of tipo 00 and whole wheat, strong microbial activity, and filtered water at room temperature, about 100 grams each. Stir into a thick paste in a clean glass jar. Cover loosely with a cloth to allow air exchange while keeping contaminants out, and let it sit in a warm spot around 75-80°F for 24-48 hours until bubbles appear, indicating the wild yeasts are awakening. This initial fermentation might smell funky at first, similar to overripe fruit or vinegar, but that's normal as the culture establishes dominance over unwanted bacteria. Refresh it daily by discarding about 80% of the mixture—compost it or use it in pancakes to avoid waste—and feeding the remainder with fresh flour and water in a 1:1:1 ratio by weight (starter: flour: water). Knead briefly to incorporate until it forms a smooth, firm dough that's stiffer than typical American natural leavening cultures, which helps concentrate flavors and increase shelf life. After 7-10 days of consistent feedings, your lievito madre should double in size within 4-6 hours after refreshing, emitting a pleasant, mildly acidic aroma like yogurt mixed with apples. This indicates it's mature and ready for baking. If it takes longer, continue feeding until it reaches peak activity. Remember, steadiness matters. Missed feedings can weaken it, but it revives with a few diligent refreshes.Read Full Content HereMore PodcastsProduced by SimVal Media Group, USA

As we kick off another year of the podcast, let's talk about yeast. From innovations in the space, to creative uses, and how to foster a house culture that can define your beers, we chat with passionate experts from Berkeley Yeast and the brewer/owners of Oregon's Funky Fauna Artisan Ales about beer's most important ingredient. The BYO Nano Podcast Episode 73  is sponsored by:RahrBSG / Gambrinus IPA MaltGambrinus IPA Malt possesses an elusive color falling between very pale pilsner and golden pale ale malt. Tailor-made to complement contemporary West Coast IPAs, it provides balancing sweetness and body in the presence of piney, juicy, and tropical hop profiles. Delivering a delicate profile of bread, toast, grain, and slight nuttiness, Gambrinus IPA Malt is a workhorse base malt. Available now as the latest addition to the premier range of brewing malts offered by RahrBSG. More info at: rahrbsg.com/gambrinus-ipa-malt/ FermentisIt's here: the new Lager strain by Fermentis has finally been released! Discover SafLager™ SH-45, the yeast that enhances thiols in Lagers! Want to know more about Fermentis yeasts? Visit www.fermentis.com.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's 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 digital magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 73Host: John HollGuests: Charles Danby, Anthony Bledsoe, Michael Frith, Danielle BurnsContact: nano@byo.comMusic: Scott McCampbellPhoto: Funky Fauna Artisan Ales

Survivors underground in a major city need one thing more than anything else: Power. A war for power is in the making and in the mean time reliance on an A.I. is changing the way people do things in every way. Whether or not the AI is out of alignment depends on who you ask. Who is in control, people or the AI?Enviro-suits are wearable survival garments that cool the body, filter air, manage humidity, and protect against heat spikes and toxic environments.  Clear bell hoods are transparent helmet enclosures that integrate with enviro-suits to provide sealed breathing space and heads-up display support.  A.R. glasses are augmented reality eyewear that overlays digital information, navigation, and warnings onto the physical world.  A.R. night vision is a vision enhancement mode that allows people to see in darkness using sensor data rather than visible light.  Canal links are implanted or wearable communication and sensing devices that connect users to networks, A.R. systems, and AI services.  Wi-Fi sensing vision is a perception system that uses reflected radio waves to map environments and detect living beings through obstacles.  Interactive light clothing uses embedded LEDs and responsive fabrics to illuminate surroundings and signal presence.  LED headlamps and body lamps are personal lighting devices integrated into clothing or worn externally for navigation in dark environments.  Production centers are automated manufacturing hubs that 3D print new equipment, suits, devices, and consumer goods.  Two-dimensional material glass is ultra-strong non-silicate window material resistant to extreme winds and debris.  Robotic salvage bots are repurposed robots recovered from ruins and reassembled for labor, transport, or construction.  Hacked modular robots are custom-built machines assembled from mismatched salvaged parts and adapted through trial-and-error engineering.  Exoskeleton suits are powered wearable frames that enhance strength and can operate independently as robotic platforms.  Autono-carts are autonomous transport robots with legs instead of wheels, designed to move through flooded or uneven terrain.  Handy bots are humanoid utility robots used for general labor, security, and assistance tasks.  Follow carts are robotic cargo carriers that automatically trail their owner and transport goods.  Mag-soldering pliers are tools that use magnetic fields to hold and fuse electrical connections precisely.  Pseudo-superconductor wire is salvaged cabling capable of efficiently transmitting power and providing cooling effects.  Heat pump cooling units are compact devices reclaimed or rebuilt to regulate temperature inside suits and homes.  My-crete is a bio-engineered construction material grown or poured in place, used for walls, gates, and structural reinforcement.  Bail-block construction is a building method using compressed waste blocks insulated with my-crete for housing and workspaces.  Nuclear container reactors are compact nuclear power generators originally designed to power data centers and now repurposed for city energy.  Floating internet is a decentralized network infrastructure rebuilt after collapse to allow communication and data exchange.  Thrive is a powerful AI system that organizes labor, trade, safety, and social behavior through augmented reality guidance and incentives.  Assist AIs are personal digital helpers that provide navigation, alerts, communication, and decision support.  Jobs Navigator is a pre-collapse global AI system that Thrive is based on, designed to match people with work efficiently.  A.R. identity tagging flags individuals with trust, threat, or behavior markers visible only through augmented reality systems.  Spec-size key chips are implanted access control devices embedded in the body to unlock private living spaces.  Connected spectroscopy is a sensor system that analyzes materials, such as coins, to verify authenticity.  Lidar vision is a scanning technology used alongside A.R. to map spaces and detect objects with precision.  Encrypted digital currencies like Cashola are post-collapse monetary systems used to pay workers outside AI-controlled economies.  Coin authentication A.I. is a vision system capable of distinguishing real pre-collapse currency from printed fakes.  Crem makers are advanced food fabrication appliances that convert biological input into bread, meat, cheese, and other foods.  Yeast-meat technology is an earlier biofabrication method for producing protein foods through fermentation.  Battery reclamation systems collect, recharge, and redistribute discarded power cells as a core economic activity.  Automated security gates are layered physical defenses combining chain, composite materials, and robotic control.  Autono-shooters are automated defensive weapon systems used to deter or stop intruders.  Nano-wire traps are high-strength, nearly invisible defensive barriers designed to injure or stop attackers.  Live cam wearables are body-mounted cameras used by security teams to provide constant surveillance feeds.  Medical first-aid bots are autonomous robotic units that perform emergency surgery, drug delivery, and wound treatment.  Phage-based healing solutions use engineered viruses to accelerate tissue repair after injury.  Designed infections are engineered biological agents used to deliberately impair or control human function.  Parasite-based neuro-modulation uses modified single-cell organisms to alter perception, behavior, or cognition.  Methane collectors are bio-gas systems that harvest methane from anaerobic decomposition of plant waste.  Methane-powered generators are converted combustion engines that burn methane to produce electricity.  Magnetic cooling suits use current-driven magnetic fields in specialized cables to reduce body temperature.  A.R. navigation arrows are visual guides projected into a user's view to direct movement and tasks.  Micro-payment labor systems reward small acts of work or cooperation with fractional digital currency.  AI-managed retirement and income planning automatically allocates earnings and future resources for users.  Robotic inspection bots are machines tasked with scanning other robots for sabotage, tracking devices, or faults.  Lutin Two robots are commercially produced humanoid robots known for reliability and modern design.  Strider carts are multi-legged powered vehicles capable of navigating flooded tunnels, stairs, and debris-filled routes.Many of the characters in this project appear in future episodes.Using storytelling to place you in a time period, this series takes you, year by year, into the future. From 2040 to 2195. If you like emerging tech, eco-tech, futurism, perma-culture, apocalyptic survival scenarios, and disruptive science, sit back and enjoy short stories that showcase my research into how the future may play out. The companion site is https://in20xx.com These are works of fiction. Characters and groups are made-up and influenced by current events but not reporting facts about people or groups in the real world. This project is speculative fiction. These episodes are not about revealing what will be, but they are to excited the listener's wonder about what may come to pass.Copyright © Cy Porter 2025. All rights reserved.

John Weikert is well known in homebrewing circles. As a writer, a judge, and as a brewer, he has garnered accolades across the country, and is beloved in his homestate of Pennsylvania. Last year he achieved a long-time dream of becoming a contestant on Jeopardy!, the popular television gameshow, beamed into millions of home each weeknight. Not only was he a contestant, but he won six out of the seven games he played, earning him a spot in the tournament of champions, the annual event on the show where big winners are invited back to compete against each other. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Josh WeikertSponsors: Dogfish Head, All About BeerTags: 2026, Gameshow, Jeopardy!, HomebrewingPhoto:  Josh Weikert

1-13-26 Tonight we're talking with Ryan Carlson. Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. OPEN-TOP FERMENTATION — HISTORICAL RECEIPTS & DEEP DIVES JIAHU — Neolithic China (~7000 BCE) https://www.smithsonianmag.com/science-nature/ancient-chinese-used-fermented-beverages-180964191/ https://www.pnas.org/doi/10.1073/pnas.0407921102 https://en.wikipedia.org/wiki/Jiahu GODIN TEPE — Ancient Near East (~3500–3000 BCE) https://www.pnas.org/doi/10.1073/pnas.0507742102 https://en.wikipedia.org/wiki/Godin_Tepe ROMAN FERMENTATION — POMPEII & DOLIA https://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/winemaking.html https://www.britannica.com/topic/dolium https://www.pompeii-sites.org/en/ MEDIEVAL & MONASTIC FERMENTATION https://www.medievalists.net/2014/10/medieval-brewing-ale/ https://www.britannica.com/topic/monasticism/Brewing-and-winemaking GENERAL FERMENTATION ARCHAEOLOGY https://www.penn.museum/sites/biomoleculararchaeology/ https://www.nationalgeographic.com/history/article/ancient-alcohol-drinking-history To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Pinesmoke Bee Company, Eustis, FL - Monthly Mead Up - gathering for home mead makers Jan 17 - Slash-O-Meadery, Nacodoches, TX - Bonfire and Mead Jan 18 - Michigan Mead Coalition at Cadillac Straits Brewing Company, Madison Heights, MI - Beginning Mead Making Class Jan 22- Nucleus Mead, Linesville, PA - Mead and Read Jan 23 - MeadKrieger Meadery, Loveland, CO - 3 Year Anniversary Party Jan 24 - Four Brothers Mead, Festus, MO - Zoe Vox live music Jan 24 - Hive Five Meadery, Kingman, AZ - Music and Mead with The Park Rangers Jan 26 - Batch Mead, Temecula, CA - Yoga, Mead and Pancakes Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

1-13-26 Tonight we're talking with Ryan Carlson. Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. OPEN-TOP FERMENTATION — HISTORICAL RECEIPTS & DEEP DIVES JIAHU — Neolithic China (~7000 BCE) https://www.smithsonianmag.com/science-nature/ancient-chinese-used-fermented-beverages-180964191/ https://www.pnas.org/doi/10.1073/pnas.0407921102 https://en.wikipedia.org/wiki/Jiahu GODIN TEPE — Ancient Near East (~3500–3000 BCE) https://www.pnas.org/doi/10.1073/pnas.0507742102 https://en.wikipedia.org/wiki/Godin_Tepe ROMAN FERMENTATION — POMPEII & DOLIA https://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/winemaking.html https://www.britannica.com/topic/dolium https://www.pompeii-sites.org/en/ MEDIEVAL & MONASTIC FERMENTATION https://www.medievalists.net/2014/10/medieval-brewing-ale/ https://www.britannica.com/topic/monasticism/Brewing-and-winemaking GENERAL FERMENTATION ARCHAEOLOGY https://www.penn.museum/sites/biomoleculararchaeology/ https://www.nationalgeographic.com/history/article/ancient-alcohol-drinking-history To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Pinesmoke Bee Company, Eustis, FL - Monthly Mead Up - gathering for home mead makers Jan 17 - Slash-O-Meadery, Nacodoches, TX - Bonfire and Mead Jan 18 - Michigan Mead Coalition at Cadillac Straits Brewing Company, Madison Heights, MI - Beginning Mead Making Class Jan 22- Nucleus Mead, Linesville, PA - Mead and Read Jan 23 - MeadKrieger Meadery, Loveland, CO - 3 Year Anniversary Party Jan 24 - Four Brothers Mead, Festus, MO - Zoe Vox live music Jan 24 - Hive Five Meadery, Kingman, AZ - Music and Mead with The Park Rangers Jan 26 - Batch Mead, Temecula, CA - Yoga, Mead and Pancakes Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

Contributor Jordan Folks joins Marshall to chat about the interplay of fermentation temperature and yeast pitch rate when it comes to pale lagers, particularly Munich Helles. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles xBmt

We're not quite in the dead of winter, but it feels like it – at least from the home office – so I wanted to think about warmer weather, growth, life, and green. So I'm excited to have Darren Gamache of Virgil Gamache Farms in Washington's Yakima Valley here on the show. We talk about 2025 hops, what 2026 might bring, and the farm's hop water – which could be a good fit for your drinking even if you're not doing Dry January. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Darren GamacheSponsors: Dogfish Head, All About BeerTags: 2026, Hops, Yakima, Farming, Hop WaterPhoto:  Virgil Gamache Farms

The gang talks ball and eventually Yeast and Ph enzymes and stuff

Dr. Carolyn Dean is a powerhouse in the field of natural and integrative medicine. With dual degrees as a medical doctor and a naturopathic doctor, Dr. Dean's unique perspective and passions have made her a pioneering voice in natural health. While she's renowned for her groundbreaking work in magnesium therapy, mineral balance, and her critique of medicine's overreliance on pharmaceuticals, that doesn't even do justice to the breadth of her expertise. Dr. Dean has written over 30 books on topics ranging from hormonal health to yeast overgrowth.   Key Takeaways To Tune In For: (02:26) – Dr. Dean's Magnesium Journey (07:15) – Magnesium's Role in the Body (12:40) – Magnesium Absorption and Testing (20:21) – Clinical vs. Lab Testing (25:07) – The Importance of Basic Nutrients (31:04) – Minerals, Toxins, and Ultra-Processed Foods   Resources talked about in this episode: Website:  http://www.drcarolyndean.com http://www.rnareset.com   Social media handles: Instagram: @drcarolyndean  YouTube: @drcarolyndean  

This episode drops on the last day of 2025 so I've invited my colleague and All About Beer  co-owner Andy Crouch on to talk about the year that was for our media company and what we have planned for the year ahead.  Journalism, like the beer industry, is in a difficult spot. We know you rely on good news and information just like you do a quality pint. Supporting your local brewery is important, so is supporting the sites and shows you believe in and trust.  From podcasts to articles to events, this was an eventful year for All About Beer. We were honored by both the British Guild of Beer Writers and the North American Guild of Beer Writers. And were able to pay writers, editors, photographers, and illustrators for great original work. AllAboutBeer.com/support is where you can check out ways to keep us rolling through 2026 and beyond. We know times are tough for a lot of people, so I appreciate your willingness to help. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Andy CrouchSponsors: All About BeerTags: 2026, 2025, Beer, Journalism, DrinkingPhoto: Andy Crouch

(00:00-13:34) Chairman sent Martin Glenn Close's phone number. Recovering Alcoholic had the best meatballs Jackson's ever had in his life. Lots of Yule Tide in the air today. Movie Boi's Christmas Movie Draft. Dirty Santa. What do you do in a cabin in the woods over Christmas?(13:42-31:58) The Band. Martin couldn't find the yeast at Schnucks. Eric in the CWE is on the phone lines. Did he just call Doug "dad"? Frank interviewing Big Al and Eric after the Rams relocation meeting. Chairman trying to pull a Schnucks cuck on Martin. Biscuit n Gravy bites. Martin can't stop counting down til the end of the program. Our war against iron workers.(32:08-40:54) Beer boys are essential. We have an essential newsman from Fayetteville on the line. Sup Dylan? A Papers drop symphony.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alex Kidd recites the words of poet Clement Clarke Moore and A Visit from St. Nicholas. Read more about Alex Kidd here.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Alex KiddSponsors: All About BeerTags: Poems, Holiday, High GravityMusic: polar-christmas-by-sascha-ende-from-filmmusic-io (1) and merry-christmas-short-instrumental-by-sascha-ende-from-filmmusic-io

Roasterkat IG Reel about rain.YouTube version of the Q&A portionJames Hoffmann Healthy Coffee VideoThe 2025/2026 Harvest has not gone according to plan. Nick and I have found ourselves with some down time and therefore have put together this casual, end of year update on how the season is going so far. Spoiler alert: not well.I've combined a harvest update with listener questions about fermentation.Questions featured in this episode are:Are all coffees that are not anaerobic, aerobic?Am I aware of any efforts to design yeasts for Robusta?Do I think producers should create terms that further describe processing?How can you more precisely measure fermentation process with whole cherries?What's the most eco-friendly way to treat waste water and effluent?Email info.luxiacoffee@gmail if you would like to discuss Plur1bus. Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the showSupport the show

Contributor Will Lovell joins Marshall to discuss the use of bread yeast to ferment a Pale Ale, going over the results of an xBmt on the topic. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Yeast Comparison: Fleischmann's Active Dry Yeast vs. Safale US-05 American Ale Yeast In An American Pale Ale xBmt

In another edition of Brew Strong Quality Labs, the guys cover yeast plating John Hughes, former lab director at Heretic Brewing. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send me a question or story!It is very common for clients to present their pet to the veterinarian complaining that an allergy medication that used to work is no longer effective. Before changing therapies, it is important to consider four different things.1. Rule out simple mistakes like missed flea prevention, diet change, etc.2. Identify infection3. Progression of allergies4. It is no longer just allergiesLearn more details on this week's episode of The Derm Vet podcast!Timestamps00:00 Intro01:20 Looking for Simple Causes03:47 Identify Infections06:10 Allergy Progression08:30 When It Isn't Just Allergies10:22 Overview12:05 Outro

It's our annual year in beer show with a panel of writers who share insight after countless interviews, pints, trips, and brewery visits. Listen in as Christopher Shepard, Melissa Cole, and Matt Kirkegaard break down the highs and lows of the 2025 brewing industry. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Christopher Shepard, Melissa Cole, and Matt KirkegaardSponsors: Dogfish Head, Stomp Stickers, All About BeerTags: CelebrationPhoto: John holl

Dr Chris White and Nick Impellitteri join me this week to discuss yeast genetics, biotransformations and thiols in beer. You can find show notes and additional episodes on my blog here.

An analysis of every commercially available non-alcoholic yeast strain. Special Guests: Andrew Maust and Scott Lafontaine.

The gut microbiome is more than just bacteria. It encompasses all organisms and genetic material including yeast, viruses, and archaea. It is a common belief that yeast in the GI tract needs to be eradicated. But not so fast. In this episode, we focus on the mycobiome. We examine the dual roles of commensal and pathogenic yeast species within the GI tract, exploring how they influence immune signaling, metabolic function, and mucosal integrity. We also discuss emerging evidence linking fungal dysbiosis to conditions such as Inflammatory Bowel Disease, cancer, and systemic inflammation. If you’re interested in the clinical science behind how yeast can support health – or contribute to disease - this episode explores a topic often overlooked in longevity medicine. Today on The Lab Report: 4:00 The Gut Mycobiome – needs a new name 6:40 Yeast vs. Bacteria 9:00 Development of the commensal mycobiome 11:00 The important role of yeast & their metabolites 15:25 Candida and Malassezia 18:45 Saccharomyces 21:05 Dietary influences and fermented foods 23:30 Question of the Day If yeast grows out in culture on the GI Effects, what next? Additional Resources: GI Effects Stool Profile Microbiomix Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week’s episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don’t forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. To find a qualified healthcare provider to connect you with Genova testing, or to access select products directly yourself, visit Genova Connect. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.

Don't forget, our December sale is on! Details below.It's time we resumed our exploration of the top-selling herbs as supplements in the US! We're three-quarters of the way through the main list. (Remember we're working with the 2023 data for the purposes of this series, but I gave some updates about the 2024 Herbal Market Report data in the last installment.)Our herbs today are valerian, pumpkin (seed [oil]), goji berry, and red yeast rice. There are some fun details about each of these, including…how to predict if valerian will keep you awake instead of helping you sleep,why certain medicinal seed oils are promoted in a gender-based dichotomy,who should not take goji, andwhy everyone should probably avoid red yeast rice supplements.Listen for the full story.For full show notes with reference links & further reading, click here!December 2025 Sale Code: CALENDULAThe code for this year's sale is CALENDULA – use it during checkout to get 20% off everything we offer – all the courses, all the programs, anything on a payment plan, anything at all!Browse All CoursesThe discount code even works for gifts! Just make sure to check the box that says “this is a gift” and the extra gift information will pop up for you to complete.Looking for more inspiration? Check out the Herbal Activity Calendar and our 2025 Herbal Gift Guide!If you have a moment, it would help us a lot if you could subscribe, rate, & review our podcast wherever you listen. This helps others find us more easily. Thank you!!Our theme music is “Wings” by Nicolai Heidlas.Support the showYou can find all of our online herbalism courses at online.commonwealthherbs.com!

Support the pod and get so much extra content for $5/month at https://www.patreon.com/stiffsockspod Bonus eps also available on Apple Podcasts! https://www.apple.co/socks The boys spiral through chaos this week as Trevor gets yelled at in Central Park for "animal abuse," they roast gluten-free bagels, and break down the most unhinged dating video ever sent featuring a shirtless guy reading a book while his dog wears pants. They also dive into insane youth sports celebrations, aging out of hookup culture, and a moped disaster in Secret Sock.