Podcasts about Yeast

A conversation with Jeff Erway of El Cumbre Brewing on quality, not folding to trends, and being true to the brewer's core mission. 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: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.Barrel 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: Jeff ErwaySponsors: Berkeley Yeast, Barrel One Collective, All About BeerTags: Brewing, Quality, AppleTV, New MexicoPhoto: by John Holl

This episode starts with a listener trying to solve a very real problem: how to get wheelchair-accessible seating for Rizz Show Night at the Blues game when the normal accessibility option isn't showing up for the theme-night tickets. Instead of letting Zach wander endlessly through ticketing menus designed by somebody who apparently hates convenience, Riz decides to pass the issue along and try to get him some actual help.Then the show turns to a frightening story out of Columbia, Missouri, where a 21-year-old former Mizzou student suffered severe injuries after falling from the rooftop area at Harpo's. The crew talks about what was known about the accident, the young man's condition, and their own experiences with Columbia's downtown, the Blue Note, Shakespeare's, old venues and the college-town scene. It's a genuinely awful situation, and everybody's hoping the kid pulls through.But because this is a funny show physically incapable of traveling in a straight line, we eventually get an update on the earlier 49ers prostitution-sting discussion. A listener from Ohio introduces the theory of a possible “Sunday brunch special,” which only creates more questions about how a wealthy NFL owner allegedly winds up at an East Palestine trailer park at 9:30 in the morning. Then comes the important question nobody else is brave enough to investigate: What kind of car are you driving into that situation?And then Simpleton Trivia arrives to destroy everybody's self-esteem.The premise sounds insultingly easy: answer 10 common-knowledge questions in 45 seconds. Get one wrong and you're immediately done. Callers can either take the challenge themselves for two pairs of tickets or put their faith in somebody from The Rizzuto Show and bet on—or against—them.What could possibly go wrong?Everything.Chris steps up first and is immediately asked how many days are in a leap year. His answer? 365. Goodbye, Chris. Thanks for playing.Matt looks unstoppable. Hours in two days? 48. Capital of the United States? Washington, D.C. Sides on a stop sign? Eight. South Pole? Antarctica. He's cruising toward victory until Rafe asks what color you get when you mix red and yellow.Green.Orange. It's orange.Then Tom makes the smartest decision anybody makes during the entire game: bet against Lern. She powers through skin, inches, Mercury, multiplication and Thanksgiving before the trees show up. Pine tree? Deciduous?Evergreen.Congratulations, Tom. You have successfully weaponized our stupidity for free Blues tickets.Mark tries next and comes flying out of the gate powered by Pepsi and Red Bull, which sounds medically questionable but strategically promising. He handles math, directions, colors, decades and elephants before being asked which state is known as the Sunshine State.California.Damn.Then a caller decides to trust Riz. This goes spectacularly well for roughly zero seconds. His first question: how many nickels make $1.25?And thus “25, damn” joins “California, damn” and “deciduous, damn” in the rapidly expanding Simpleton Trivia Hall of Shame.Surely Moon can save the reputation of the funny show, right?A caller puts his faith in Moon because Moon hasn't let him down in five years. Even worse, the caller wants Blues tickets so he can take his daughter to her first Blues game. The emotional stakes are unnecessarily high. Everybody tells him not to tell the kid yet.Moon starts strong. Seven times eight? Sand makes glass? Bald eagle? Caterpillars become butterflies? Springfield?Then Rafe asks how many months have 31 days.Moon says five.It's seven.Somewhere, an imaginary child begins crying in study hall.There's one final shot at redemption when Miranda puts her faith in Moon for AC/DC and Foo Fighters tickets so she can take her nine-year-old son to his first show. Again, everybody immediately makes this far more emotionally devastating than a morning-radio trivia game has any right to be.Moon crushes the equator, 50 states, rubies, multiplication, frogs, Canada, spider legs and photosynthesis.Then comes bread.What's the main ingredient?Yeast? Water?Flour.The game is over, dignity is dead, and Tom—the guy who had the good sense to bet against the show—is basically the only person walking away happy.This funny show has once again proven something important: never underestimate common knowledge, never trust a radio personality with your child's concert dreams, and if you're offered the opportunity to bet against The Rizzuto Show, maybe take it.Deciduous. Damn.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Support the show on PatreonIn this third episode, we give you a practical manual to take control of your fermentations and improve your farm's profitability. We start with the basics — what is actually happening inside your tank, where the microbes come from, and why your coffee is going to ferment whether you want it to or not. Then we go through five ways commercial microbes can make you money: consistency batch to batch, long fermentations you can run safely, lifting the score of your worst cherries rather than your best, clearing bottlenecks in your wet mill, and extending your coffee's shelf life. We cover what a well-run fermentation actually looks like — the cleaning, the monitoring, the record-keeping — with a step-by-step blue-barrel protocol for smaller farms and guidance on when to move to tanks. We also look at the investment sums needed for commercial yeasts and how to justify them. And we finish with the difficult questions — the environmental worries, whether using a starter culture is the same as adulterating your coffee, and how to talk about all of this with buyers who may view commercial microbes with suspicion.Related podcast episodes:Lucia: #72: Planning Your First Coffee Fermentation Trials? Start Here. #76: How Commercial Microbes Threaten The Coffee Industry#80: How Microbiology Can Explain Beginner's LuckJames:Filter Stories - Coffee Quality, Part 1: The birth of specialty coffee flavoursFollow us through our newsletters and Social media:Lucia's NewsletterJames's NewsletterLucia InstagramJames' Filter Stories InstagramPeople mentioned in the episode:Lester Lerner, Old Willow Coffee, Colombia Victor Chala, Palma Rosa, Colombia Fridolin Stocker— Mount Sunzu, ZambiaShyira washing station, RwandaEvangelos Filippatos, La CabraLa Cabra, CopenhagenHelen Riley — NovonesisGunne Øregaard — NovonesisFranz Zeimetz — Lost Origin Coffee Labs, PanamaAlejandra Rodríguez Delgado — Hacienda San Pedrito, Puerto RicoGustavo Arroyo — Rancho Contento, Puerto RicoResources: pH meter & bufferThermometerNovonesis Pichia yeastNovonesis Lactobacillus bacteriaPressure washerFermentation Log SheetYeast's impact on the environment in research on vineyardsSprudge Best Of Panama coverageLucia's Fermentation Training CampCoffee Wet Mill SanitizeOpciones para la desinfección del beneficioCabal Cafe Podcast en Espanol Lucia's Favorite Tools:Temperature GunAmbient Temperature SensorTemperature ProbepH meter & buffer solution Cover Art: Nick HafnerThe Coffee Producer Toolkit is made possible by these leading coffee organisations:The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainProSupport the show

I hope you had a wonderful week, my friend. If you didn’t – maybe this episode will cheer you up, eh? It’s time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Recirculating Mashes, Yeast Re-Use & BIAB Bags  00:00:00 – 00:09:25 Patreon & Small Talk00:09:26 – 00:24:44 Random Australian Guy00:24:45 – 00:41:39 Recirculating Mash00:41:40 – 00:51:45 Reusing Yeast00:51:46 – 01:05:51 BIAB Bags Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?a_aid=HomebrewHappyHourCellarScience Premium Dry Yeast: https://morebeer.com/collections/cellarscience/index?a_aid=HomebrewHappyHourFLOTit 2.0: https://amzn.to/3NhMRnCOur Brewer’s Friend Page: https://www.brewersfriend.com/homebrew/brewer/220966/homebrew-happy-hour We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– CellarScience offers premium dry yeast that delivers higher cell counts than typical liquid pitches, meaning you get a stronger, healthier fermentation without the hassle. The best part? You can Direct Pitch right into your wort—no starters, no waiting, just brewing. Whether you need their new ‘WEST COAST’ strain for a classic American IPA, or ‘JUNGLE’ for massive fruity esters, they've got your next batch covered. Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium CellarScience Yeast, join at https://www.patreon.com/HomebrewHappyHour ————————– Real innovation in base malt doesn’t come around often. But as the world's largest producer of specialty malt, Viking is changing the game. Sourced strictly from local farmers in Northern Europe—where harsh winters naturally reduce the need for chemical pesticides—Viking delivers pristine, non-GMO barley that consistently wins gold medals at major pro and homebrew competitions. Because of direct importing, you get access to this exact same pro-level quality at a price that easily competes with standard, cheaper domestic malts.Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium Viking Malt, join at https://www.patreon.com/HomebrewHappyHour————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

Blowing four times the legal limit on a breathalyzer usually means one thing, but in 2015, a judge dismissed a DWI because the driver's own gut was fermenting alcohol from an ordinary carb-heavy dinner. It's called auto-brewery syndrome, and the fuel it runs on is the same load your muscle is supposed to be clearing from your blood.In this solo episode, Dr. Gabrielle Lyon discusses:How gut yeast overgrowth turns everyday carbs like pasta, bread, and rice into ethanol that registers as real intoxication, brain fog, dizziness, and allThe specific risk factors that open the door: dysbiosis, SIFO, repeated antibiotic use, and poorly controlled diabetes or fatty liverThe three-part protocol to correct it, reduce the yeast burden, remove the carbohydrate fuel, and rebuild the microbiome, plus the carbohydrate challenge test, most doctors never runWhy skeletal muscle is your body's primary site for clearing blood sugar, and how an under-muscled body drifts into the same insulin-resistant, dysbiotic state that lets fermentation take holdWhether or not you'll ever face this rare diagnosis, you'll walk away understanding that gut health and muscle health share one supply chain and that defending your muscle is how you starve the problem at its root.Study & References:Woman beats DWI — her body brews alcohol (CBS News, 2015): https://www.cbsnews.com/news/woman-beats-dwi-with-rare-defense-her-body-brews-alcohol/Cordell & McCarthy (2013), Int. J. Clin. Med. — foundational U.S. case study: https://doi.org/10.4236/ijcm.2013.47054Malik, Wickremesinghe & Saverimuttu (2019), BMJ Open Gastroenterology: https://doi.org/10.1136/bmjgast-2019-000325Painter, Cordell & Sticco — Auto-Brewery Syndrome, StatPearls (NIH): https://www.ncbi.nlm.nih.gov/books/NBK513346/Thank you to our sponsors:Ladder - If you have an iPhone, head to https://bit.ly/4ggxfLK and take a quick quiz to find your perfect Ladder plan. Use my link and get a free 7-day trial with NO credit card, and $10 off your first month if you join.Timeline - up to 20% off when you subscribe and save at https://bit.ly/45xd870Bon Charge - Save 15% at https://bit.ly/4ga6aJZ with code DRLYONLucy - Get 20% off your next order with code DRLYON at https://bit.ly/45Zz9eP, or find yours in store at https://bit.ly/4xyELISExplore More from Dr. Gabrielle LyonPremium Podcast Subscription: Ad-free episodes, key takeaway summaries, exclusive Q&A, and behind-the-scenes content https://foreverstrong.supercast.comWeekly newsletter: Recipes, podcast updates, and practical weekly insights https://drgabriellelyon.com/sign-up/Apply to become a patient: Personalized care with Dr. Lyon's clinical team https://drgabriellelyon.com/new-patient-inquiry/Connect with Dr. Gabrielle Lyon:Instagram: https://www.instagram.com/drgabriellelyon/TikTok: https://www.tiktok.com/@drgabriellelyonX (Twitter): https://x.com/drgabriellelyonFacebook: https://www.facebook.com/doctorgabriellelyonChapters00:00 - Introduction01:06 - The 2015 DUI dismissed in court01:39 - Auto brewery syndrome defined03:10 - The 2013 brewer's yeast case03:46 - Why the evidence is thin04:37 - How gut yeast ferments carbs06:45 - Five conditions that trigger it07:21 - SIFO vs SIBO explained08:12 - Antibiotics and metabolic disease10:00 - The carbohydrate challenge test11:07 - Three non-negotiable treatments12:53 - Muscle: the metabolic sink15:07 - The under-muscled phenotype17:03 - Your four directivesIf you found this episode valuable, share it with someone who would benefit from it.Disclaimers: This episode includes paid sponsorships.The Dr. Gabrielle Lyon Podcast and YouTube are for general information purposes only and do not constitute the practice of medicine, nursing, or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast, YouTube, or materials linked from this podcast or YouTube is at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard or delay in obtaining medical advice for any medical condition they may have and should seek the assistance of their health care professional for any such conditions.

Beer is soaked into the fabric of American history. There are important and timeless brands that have become a part of communities and can tell the story of a place and a people.  The importance of Lone Star extends well beyond Texas and author Jeremy Banas captures the people, recipes, and essence of this iconic brand in this well-researched book. He shares the story of this iconic brewery in his new book and joins the podcast to talk about the brand history. 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:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.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.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: Jeremy BanasSponsors: Berkeley Yeast, John I. Haas, All About BeerTags: Texas, Country Music, Lager, HistoryPhoto: by John Holl

In Episode 221, we explore Luke 12:1-3 and Jesus' urgent warning about the most dangerous spiritual disease: hypocrisy. The crowds are enormous—thousands of people pressing in, stepping on each other. But Jesus turns first to His disciples with a specific and personal warning: "Beware of the yeast of the Pharisees—their hypocrisy." Yeast is a powerful and unsettling image. You can't see it working. It spreads slowly, invisibly, through the whole batch of dough. By the time you notice it, it's already everywhere. Through guided meditation, discover what hypocrisy actually looks like in practice. It starts small—a carefully managed impression here, a version of yourself you present to certain people there. A mask for work, a mask for church, a mask for social media, a mask for home. And slowly, quietly, invisibly, the gap between who you appear to be and who you actually are grows wider and wider—until you're living two lives and exhausted by the effort of maintaining both. Jesus doesn't warn His disciples about the Pharisees' theology first. He warns them about their hypocrisy. Because hypocrisy is the most dangerous spiritual disease—it's the one that's hardest to see in yourself, the one that feels most justified, the one that masquerades most convincingly as virtue. And then Jesus says something that should make every one of us stop: "The time is coming when everything that is covered up will be revealed, and all that is secret will be made known to all. Whatever you have said in the dark will be heard in the light, and what you have whispered behind closed doors will be shouted from the housetops for all to hear." Everything. All of it. The private version of you. The things you've said in the dark. The thoughts you've entertained behind closed doors. The gap between your public faith and your private life. It will all come out. This episode explores the profound invitation hidden inside that warning. You can choose to live in the open now—or have everything exposed later. You can take off the mask voluntarily—or have it torn off. Living in the open is terrifying. It means letting people see the real you—the struggling, doubting, inconsistent, still-being-transformed you. But it's also the only way to live in true freedom. The person who has nothing to hide has nothing to fear. Learn why Jesus isn't calling us to perfection but to honesty—to be the same person in the dark that we are in the light, to close the gap between who we appear to be and who we actually are. Discover the specific mask you've been wearing—the "I have it all together" mask, the "my faith is strong" mask when you're actually struggling, the "I'm fine" mask when you're not—and find the courage to take it off with one trusted person today. Experience the freedom and relief that comes from living without pretense, without image management, without the exhausting work of maintaining a version of yourself that isn't real.

Welcome back and buckle up because it’s time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! Lorena is here to help answer your questions and I’m here to be an example of what ADHD looks like in 40 year old bald men. A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Yeast Starters, Auto-Siphons, and Grain Mill Maintenance 00:00:00 – 00:09:13 Patreon & Small Talk00:09:14 – 00:16:59 Yeast Starters00:17:00 – 00:33:05 Auto-Siphons00:33:06 – 01:06:38 Grain Mills Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?a_aid=HomebrewHappyHourCellarScience Premium Dry Yeast: https://morebeer.com/collections/cellarscience/index?a_aid=HomebrewHappyHourFLOTit 2.0: https://amzn.to/3NhMRnC We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– CellarScience offers premium dry yeast that delivers higher cell counts than typical liquid pitches, meaning you get a stronger, healthier fermentation without the hassle. The best part? You can Direct Pitch right into your wort—no starters, no waiting, just brewing. Whether you need their new ‘WEST COAST’ strain for a classic American IPA, or ‘JUNGLE’ for massive fruity esters, they've got your next batch covered. Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium CellarScience Yeast, join at https://www.patreon.com/HomebrewHappyHour ————————– Real innovation in base malt doesn’t come around often. But as the world's largest producer of specialty malt, Viking is changing the game. Sourced strictly from local farmers in Northern Europe—where harsh winters naturally reduce the need for chemical pesticides—Viking delivers pristine, non-GMO barley that consistently wins gold medals at major pro and homebrew competitions. Because of direct importing, you get access to this exact same pro-level quality at a price that easily competes with standard, cheaper domestic malts.Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium Viking Malt, join at https://www.patreon.com/HomebrewHappyHour————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

Explore double-barrel bourbon-and-rye stouts and the science behind a perfectly balanced hazy IPA.Brothership Brewing Co-Owner Tom Soltis and Head Brewer David Basile break down why their signature stouts go through two barrels instead of one, the vanillin compound that ties barrel-aged beer together, and what turbidity has to do with a well-balanced hazy IPA. Plus: New Zealand Peacherine hops, a hot take on THC seltzers, and a blueberry beer brew day gone hilariously wrong.0:00 Intro1:00 Meet Brothership Brewing's Tom Soltis and David Basile1:46 Is the Taproom UFO Real?2:53 Celebrating Six Years in Mokena4:40 Why They Picked Mokena, Illinois5:37 Is Chicago Water Really the Best for Brewing?6:45 How Brothership Got Its Name8:29 From Chicago Kitchens to Head Brewer: David's Origin Story9:47 The First Beer David Ever Brewed10:25 Cooking vs. Brewing: The Biggest Difference12:56 Who's the Boss, You or the Yeast?13:53 David's First Brewing Job at Mad Hatchet14:42 The Sour Beer David Won't Recreate15:46 From Werk Force Brewing to Head Brewer at Brothership17:47 How Tom Decided to Hire David20:10 Tasting the Experimental 008 Hazy IPA20:32 What Happened to the Orbit 6 Anniversary Beer21:16 Bright Lights, a 4.5% Light Lager23:02 Why Lagers Are Harder to Brew Than Hazies24:56 Brewer's Break25:47 Brothership's Full Beer Lineup (Sours, Lagers, Oktoberfest)26:48 Inside Brothership's Award Case28:05 Tasting Anti-Matter Hazy IPA with Peacherine Hops28:58 What Makes a Truly Balanced Beer30:50 What Is Turbidity in a Hazy IPA?31:56 Anti-Matter vs. Experimental 008: What's the Difference?32:58 Wait, Is Alcohol Actually Sweet?34:19 Introducing the Double Barrel Space Debris Stout Series36:50 What Sets Brothership's Barrel Program Apart38:02 Why These Stouts Take Nearly Three Years39:44 David's Approach to Blending Barrels Like a Chef41:47 How the Barrel “Speaks” to a Brewer42:52 The Rum Barrel Secret: Pina Colada Seltzer44:11 DBVR: A Stout Made With Vanilla From Three Countries47:25 The Science Behind Vanilla in Barrel-Aged Beer47:29 Why the Messier Series Is On Hold50:58 A Shoutout to the Launch Sequence Anniversary Stout51:12 Key Lime Pie Sneak Peek53:03 Short Pour: Tom's Most Overrated Beer Trend55:23 Short Pour: David's Craziest Brew Day Mishap56:42 Outro and How to Support Crafty Brewers58:28 Final ToastAbout Brothership Brewing: Brothership Brewing is a craft brewery and taproom in Mokena, Illinois, brewing IPAs, DIPAs, sours, stouts, pilsners, and barrel-aged beers under the motto “Believe in Beer.” Learn more on their website at https://www.brothershipbrewing.com/—Learn more about Crafty Brewers at https://craftybrewerspod.comSupport Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewersCrafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth and attribution consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: New England IPA, hazy IPA brewing science, bourbon barrel aging, rye barrel aging, barrel-aged imperial stout, vanillin flavor compound, beer turbidity, American light lager brewing, Peacherine hops, New Zealand hops, homebrew to professional brewer, craft beer competition medals, Festival of Wood and Barrel-Aged Beer (FOBAB), Mexican lager craft beer, kettle sour beer, Chicago craft beer scene, Mokena Illinois brewery, coconut stout, craft beer yeast pitching, small-batch experimental beer series.

OPENER: Stephen A Smith DESTROYS WNBA After HIDING BRITTNEY GRINER'S DIRTY SECRET! Defend Sophie Cunningham! - 5:11 Brandon Gill Gets Witness To Admit Who DEI Punishes - 5:13 “I went to court to argue what a woman is” — Sall Grover at ARC 2026 -1:00 Jason Arday Whistleblower: ‘People Knew The Truth And Covered It Up' - 4:00 Quick, easy, worthless: Students let AI do the thinking | Principia Scientific, Intl. - Text It's Time to Save America - 10:00   HEALTH NEWS Arginine Supplement May Strengthen Immune Response to Cancer and Viral Infections Yeast food supplement helps immune cells fight cancer more effectively Physical activity linked to lower stroke and death risk in adults with atrial fibrillation Phthalates may contribute to high blood pressure in pregnant women Daily Collagen Supplement Alters Bone-Related Blood Markers in Female Runners, Study Says Arginine Supplement May Strengthen Immune Response to Cancer and Viral Infections Rockefeller University, August 10, 2026 (Natural News) A study published in the journal Cell reports that arginine, an amino acid found in protein-rich foods and produced by the body, may help the immune system recognize and respond to cancer and viral infections. The research found that low arginine levels were linked to reduced production of MHC-1, a protein that displays abnormal cellular signals to T cells, according to the report. In mouse models, arginine-rich diets were associated with fewer colon tumors and milder influenza and SARS-CoV-2 infections, the researchers reported. The findings add to prior work linking declining immune function to cancer progression. When arginine is scarce, cells struggle to produce MHC-1 proteins, which appear on the surfaces of cells throughout the body and display foreign or abnormal proteins to T cells. Researchers repeated the dietary studies using mouse models of influenza and SARS-CoV-2, conditions previously associated with unusual levels of different amino acids. One of the most dramatic patterns to emerge was that arginine was the most depleted amino acid in all of these diseases. Not only did mice with an arginine-rich diet have milder symptoms from viral infections, giving the mice arginine after influenza infection improved their outcomes too. Yeast food supplement helps immune cells fight cancer more effectively Trinity College Dublin & University College Dublin, July 9 2026 Researchers from Trinity College Dublin (TCD) and University College Dublin (UCD) have shown for the first time that a food supplement made from yeast helps the body to make stronger immune cells that can fight cancer. The research teams found that adding a yeast-based supplement to the food of obese laboratory mice changes how their immune cells grow and help to make better cancer‑fighting cells. Mice were fed a standard or high fat diet supplemented with yeast beta-glucan for 4-12 weeks and then their immune system was challenged by different types of cancer cells (colorectal, skin and breast cancer). The study also tested whether yeast supplementation could overcome immune dysfunction caused by obesity and whether protective effects persist after weight loss. Crucially, this dietary intervention restores anti-tumor innate immunity in obese mice and reverses long-term immune memory defects that persist even after weight loss, a major unmet clinical challenge. Physical activity linked to lower stroke and death risk in adults with atrial fibrillation Arctic University of Norway, August 5 2026 (News-Medical) Being physically active was linked to a lower risk of stroke and death for adults with atrial fibrillation, or AFib, according to new, independent research published in the Journal of the American Heart Association. AFib is a quivering or irregular heartbeat that occurs in the heart's upper chamber known as the atria. According to the American Heart Association, it can lead to blood clots, stroke and other heart-related conditions. The prevalence of AFib in the U.S. was estimated at 4.48% of the adult U.S. population. The study tracked more than 87,000 adults in Norway for about 15 years, capturing information about AFib, stroke and death from national health registries. What did the analysis find? Compared to adults who were inactive, adults with a low, moderate or high level of physical activity had a 9%, 19% and 18% lower risk of stroke, respectively. Having a low, moderate or high level of physical activity was associated with an 11%, 18% and 22% lower risk of death from any cause, respectively. For people with AFib, staying active was tied to living an average of 0.5 to 1.2 years longer compared to those who were inactive Phthalates may contribute to high blood pressure in pregnant women Harvard School of Public Health, August 10 2026 (News-Medical) Phthalates, which are chemicals found in plastics, personal care products and hundreds of other consumer goods, may contribute to high blood pressure in pregnant women, according to a study published in the Journal of the Endocrine Society. The researchers measured phthalate exposure and blood pressure in 338 pregnant women at three points during pregnancy. They analyzed whether higher levels of these chemicals-individually and in combination-were linked to higher blood pressure or an increased risk of pregnancy-related high blood pressure disorders. The authors found that pregnant women with higher urine concentrations of fragrance-associated phthalates and those in personal care products had higher systolic and diastolic blood pressure markers of an increased risk of hypertensive disorders of pregnancy. About 13% of participants in the study developed a pregnancy-related high blood pressure disorder. Women with higher levels of certain phthalates, especially those found in personal care products, tended to have higher blood pressure later in pregnancy. Daily Collagen Supplement Alters Bone-Related Blood Markers in Female Runners, Study Says Fitchburg State University, University of Connecticut & Mayo Clinic, August 4 2026 (Natural News) A four-week randomized, double-blind, placebo-controlled trial found that female distance runners who took 20 grams of collagen peptides per day showed an approximately 5.1 percent rise in P1NP over four weeks, a blood marker of bone formation, while the placebo group showed no such change, according to a study published in Frontiers in Nutrition. The collagen group also showed a drop in IL-6, an inflammatory protein linked to bone breakdown, while placebo levels held steady or rose, the study reported. The trial included 22 female runners ages 18 to 35 who ran at least 35 miles per week, and no adverse effects were reported. Collagen is the most common and abundant protein in the body, accounting for about 30 percent of total protein content and providing structural support to bones, tendons, ligaments, and other connective tissues, according to published research.       Discussion about this episode

On this episode, you'll hear the remarkable story of Bass Pale Ale. This story begins at the dawn of the industrial age, and charts Bass's rise as one of the first global brewing brands. Over the course of two centuries, its pale ales evolved to meet the times, and today we know Bass as one of Britain's classic cask ales—a beer enjoying a current renaissance among the country's pubs. In many ways, in telling the story of Bass, we're recounting the history of brewing in Britain over the past two centuries: its technological and industrial rise, the collapse that befell the giants over the past generation, and, perhaps, an encouraging revival. You'll hear from Harry White, who started at Bass in the research and development department in 1977. He would become Director of Quality Assurance in 1989, and stayed with the company until 2007. Today he is the chairman of the National Brewery Heritage Trust in Burton Upon Trent. You'll also hear from Pete Brown, one of the most celebrated beer writers in the world and the author of over a dozen books, including his most recent, Tasting Notes – The Art and Science of Pairing Beer and Music.It's an amazing brewery and an amazing story, all befitting one of the world's most iconic beers.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:RahrBSGThis episode of the One Iconic Beer podcast is supported by RahrBSG – trusted supplier to brewers, distillers, and beverage makers across North America.  From the barley field to your brewhouse, we're proud to support the people behind great beer with the ingredients, expertise, and service they depend on.  Whether you're brewing the next great American Double IPA or crafting an award-winning continental lager, RahrbSG provides the industry's finest quality, selection, and support. Behind every great – or even iconic – pint, there is a partner who knows what it takes to make it happen. RahrBSG is proud to keep the beer flowing with you. Escarpment LabsTired of inconsistent fermentations and off-flavors in your beer? It's time to strike back with Yeast Lightning Nutrient from Escarpment Labs. Unlike generic nutrients, Yeast Lightning is a balanced blend containing bioavailable zinc, magnesium, and B vitamins designed specifically for beer yeast. It's been proven to shorten fermentation times and improve final beer flavor. Plus, it helps you get more generations out of your yeast, saving you money on every batch. Whether it's a dry-hopped IPA or a crisp lager, give your yeast the fuel they actually need. Order your first pack today by emailing sales@escarpmentlabs.com. Mention the All About Beer podcast to get free shipping on your first order.Host: Jeff AlworthGuests: Harry White, Pete BrownSponsor:  Escarpment Labratories, RahrBSG, All About BeerTags: Bass AleLogo Design: Jeff QuinnThe following music was used for this media project:Lounge R&B PianoBy Music_for_videoshttps://pixabay.com/music/rnb-lounge-rampb-piano-166431/

In this second episode, we show you how to stop losing coffee to a badly calibrated pulper, why chasing 100% ripe cherries is actually costing you money, the $480 fix that lets a small farm sort cherries perfectly well, how to keep your coffee under 40°C during drying without spending a fortune, why a mechanical dryer isn't the villain everyone says it is, the cheap instruments that will deliver consistent quality across harvests, and ways to treat your wastewater. The Coffee Producer Toolkit is the podcast that helps you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.Related podcast episodes:Lucia:Making Coffee with Lucia Solis — How to De-Funkify your Naturals Making Coffee with Lucia Solis — Germination: A Close Look at Coffee Drying James:Filter Stories: Why One Colombian Farmer Chose Specialty, and the Other Walked AwayFollow us through our newsletters and Social media:Lucia's NewsletterJames's NewsletterLucia InstagramJames' Filter Stories InstagramPeople mentioned in the episode:Lester Lerner, Old Willow Coffee, Colombia Orlando Osorio, La Primavera, Colombia Astrid Medina, Tolima, Colombia David Velásquez, Los Naranjos, El Salvador Jesús Antonio Chala, Finca El Silencio, ColombiaVictor Chala, Palma Rosa, Colombia Melissa de Gasperín, Rancho San Felipe, Córdoba, Mexico Norberto Suárez, Boquete, Panama César Marín, Chacra D'Dago, Peru Manuel Matta, Santa Maria, Colombia Resources: Innovakit: canguaro (picking sleeves) Pinhalense Cherry Floater Pinhalense Vertical Pulper Pinhalense Mechanical Dryers Tolva — Plastic Vertical Hopper Moisture Meter (Mid Tier) Moisture Meter (High End) Cenicafé Low-Water Wet Milling (Ecomill-type systems) Flávio Borém Drying Research DIY Moisture Maths (weight + fixed volume) Lucia's Favorite Tools:Temperature GunAmbient Temperature SensorTemperature ProbepH meter & buffer solution Cover Art: Nick HafnerThe Coffee Producer Toolkit is made possible by these leading coffee organisations:The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainProSupport the show

Matthew 13:31-33 Pastor Scott Skones

Have you ever made homemade bread with yeast? How much yeast do you put in with the flour and water? Just a tiny amount. How much of a difference does the yeast make? ALL THE DIFFERENCE. As Jesus was teaching, he knew everyone listening understood this because bread wasn’t something they picked up at the grocery store. It was made every day in their homes. The women especially knew exactly what He meant. They had watched a tiny handful of yeast disappear into a massive bowl of flour, only to come back hours later and find every bit of dough changed. So Jesus said… Matthew 13:33, “The Kingdom of Heaven is like the yeast a woman used in making bread. Even though she put only a little yeast in three measures of flour, it permeated every part of the dough.” How much of the dough was affected by only a little yeast? EVERY PART OF IT. And how many of you have personally experienced the impact of little things over your entire life? Really, that’s all of us. Looking back, we see how little things changed the entire trajectory of our lives. Sometimes that can feel overwhelming because what if you mess up that one little thing that would make all the difference? Before you get all anxious about the enormity of this – please remember your life is under the divine direction of an all-knowing God, IF you surrender to his ability to guide you exactly where you need to be. Surrender is the key. Without surrender – you’re a bowl of flour sitting flat wondering why your life isn’t rising up. I wonder if you can see how in your own life some of your biggest blessings didn’t come from one big decision you made, but a combination of tiny turns left and right with split second perfect timing. Did you do that on your own? Oh no you didn’t girl. God was leaning over the rails of heaven, watching your life with great delight, aligning things you didn’t even know to ask for, and sprinkling in a little yeast to make his good plans for you grow. And as you grew, the angels cheered! Here’s our problem – when we don’t surrender. When we think we don’t need God because we can make our own plans, force our own way, and direct the timing of it all to fit our liking. We try to make our own yeast, but guess what – YOU CAN’T. Yeast has to come from a start. And you are not that start. GOD IS! Here’s what surrender really is. It’s opening your clenched fists and saying, “God, you have permission to work anywhere you want.” IT STARTS THERE!!!!! Most of us try to first hand God one part of our lives. “God, here’s my marriage, fix this. But, don’t touch my priorities. Don’t touch my habits. God, I just want you over here.” But Jesus says the yeast doesn’t stop at one corner of the dough. It permeates every part. God loves you too much to leave any part of your life untouched. If you invite him into your marriage, he will be there – but he will also go right for YOUR HEART. All while you just want him to work on your husband’s heart, he first starts with yours. You’ve been praying for your kids, and before he works on them, he works in YOU! Sometimes I wonder if my family’s 7 year journey to healing took so long because I was delaying the work in my heart first. Which part of your life have you been asking for God to take over? You know that one very well, don’t you? Now, let me ask – which part of your life have you been holding back from God? Yeah – that one. That one that you’ve been trying to hide or excuse or separate – God says, “I WANT TO GET ALL UP IN THAT TOO!!!!!” If you surrender your life to Him, He will begin working in places you didn’t even invite Him. But my sister, you can trust him. Remember, he is for you, not against you. His plans for you are to prosper you, not to harm you. Plans to give you hope and a future. (Jeremiah 29:11) In this parable, notice what Jesus doesn’t say – He doesn’t say, “The Kingdom of God is like bread.” No, he said it’s “like yeast”. There’s a difference. Yeast gets INSIDE something before it changes anything on the outside. My mama taught me how to make homemade yeast rolls as a young girl. You get the water and milk temperature just right, then you sprinkle in the tiniest amount of yeast. And then you lean in real close and you watch. Guess what – Nothing happens. You ever so gently stir in the yeast. Still nothing happens. Then you let it sit for a bit. Still nothing. Next you add in the flour and create this messy sticky dough. Nothing looks radically different. But you come back an hour later and your little ball of dough has risen ten times in size to overflow the edges of your bowl. How did it happen? Gradually from the INSIDE. That is exactly opposite of how most of us try to change. We start with the outside. • I need to lose weight. • I need to stop yelling. • I need to stop cussing. • I need to be read my Bible more. • I need to get organized. • I need to stop shopping so much. So we try harder. Jesus says, “That’s not how My Kingdom works. I don’t start by changing your behavior. I start by changing your heart.” Everything else grows from there. He isn’t trying to improve your circumstances first. He’s trying to transform you. I really don’t think God cares about the size of your butt or the jiggle of your belly. He’s not impressed by that tiny little ab you’ve been working on. Your bank account isn’t his primary concern. HE IS GOING STRAIGHT FOR YOUR HEART. Why? Because the heart is the yeast. If he changes your heart, it will affect EVERYTHING!!!! But here’s the warning – YOUR ENEMY KNOWS THIS TOO! Your enemy knows if he can make you insecure, it will affect everything. If he can twist the way you feel about yourself, he can keep you in the corner. He knows if he infects the way you think about everyone else, he can render you bitter, cynical and ineffective. Bad yeast makes bad bread sis. Check what is growing in your life! Finally, notice there’s something specific Jesus mentions in this story. He says the woman mixed the yeast into 3 measures of flour. Anytime you see something this specific, take notice – it’s a deeper lesson. Here, 3 measures of flour means about 40 to 50 pounds of flour. This large amount of flour when mixed with a little bit of east would be enough to feed a hundred people. Why would Jesus mention that detail? Because the amount is intentionally extravagant. A tiny handful of yeast transforms an enormous amount of dough. That’s the Kingdom. One life surrendered to Jesus can influence far more people than you ever imagined. One praying Mama. One teacher. One girl in the office who shares a devotional. One friend who points a hurting soul to Jesus. That’s just one little bit of Kingdom yeast. AND IT GROWS and grows and grows. Bigger and bigger and bigger. Generations are changed as a result of one surrendered life. That’s yeast! And let me tell you something, I think God wants YOU to be that surrendered life. He wants to start with YOU. His Spirit at work within you, changing you from the inside out, starting with your heart then flowing onto every area of your life, every single relationship, in every way. Imagine one day arriving to Heaven and meeting a whole line of people waiting to tell you how YOU helped them get there too. How the Jesus in you was the light showing them the way. How what God grew in you flowed over onto them and grew in them. And because of your surrender, they learned surrender, their children learned surrender, their grandchildren surrendered – and now there’s an entire corner of Heaven crowded – and it started with ONE. And that my friends, is how the Kingdom of God is – It’s like yeast. Tiny, working in unseen ways from the inside, affecting EVERYTHING! Follow Pamela on Instagram – https://instagram.com/headmamapamela Or Facebook – https://www.facebook.com/pamela.crim Find out more about BIG Life – http://biglifehq.com

NASA is looking at ways to manufacture the nutrients astronauts will need for long-duration space missions.

Send us Fan MailWe turn the Four Roses 10 Recipe Tasting Kit into a hands-on bourbon class, testing how two mash bills and five yeast strains can reshape flavor in the glass. We rank our favorites, compare the kit to an OBSK single barrel, then build a custom blend to chase the perfect balance of sweet, fruit, and spice. • quick sponsor shout and housekeeping plus where to watch and listen • why Four Roses matters plus the brand history from Prohibition to its US comeback • the 10-recipe system explained using two mash bills and five yeast strains • tasting through Mash Bill E recipes and calling out vanilla, pear, tea, floral and bitterness • tasting through Mash Bill B recipes and tracking rye driven spice, cherry, caramel and oak • naming our top picks with OBSK as the standout for our palate • comparing kit pours vs a bottled single barrel and checking proof • asking and answering barrel entry proof today and why it changes whiskey • blending equal parts to build a personal Four Roses style pour Remember www.scotchybourbonboys.com for all things scotchy bourbon boys. No matter whether you listen to us or watch us, make sure you leave us good feedback, become members, you know, just support us overall.Ten bottles from one distillery sounds simple until you realize Four Roses is playing a completely different game. We crack open the Four Roses 10 Recipe Tasting Kit and put the distillery's famous “two mash bills plus five yeast strains” system to a real test, glass by glass, note by note. If you've ever wondered whether yeast can really change bourbon flavor, or why one Four Roses single barrel hits your palate perfectly while another feels sharp, this tasting turns that mystery into something you can actually taste.We walk through the Four Roses story and the modern rebuild that made the brand a favorite among bourbon enthusiasts, then get practical with the production details: Mash Bill E versus Mash Bill B, and what each yeast strain is designed to contribute (delicate fruit, spice, rich fruit, floral, herbal). From there, it's a guided bourbon tasting focused on what matters most for building your own palate: identifying vanilla and caramel sweetness, spotting fruit shifts like pear and cherry, noticing herbal tea and mint notes, and paying attention to bitterness and finish when a recipe doesn't land as a great standalone sipper.The fun twist is we don't stop at rankings. We compare the kit to an OBSK single barrel, talk proof, look up Four Roses barrel entry proof, and then blend our own custom pour to see how the recipes behave when you mix them like a master distiller. If you love bourbon education, Four Roses recipe codes, and DIY tasting experiments, hit play, then subscribe, share this with a bourbon friend, and leave us a five-star review so more people can find the show. If You Have Gohsts voice over Whiskey ThiefSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

393: Vaginal health is a taboo topic and sadly because it is, countless women are suffering in silence when it comes to any kind of vaginal issue whether it be UTIs, yeast infection, vaginal dryness, infections, and basically anything related. So today's, we are breaking that stigma with Wendy Strgar who specializes in vaginal health and has her own line of lube specifically designed to support the vaginal microbiome - yes, we have a microbiome down there just like we have a gut microbiome, oral microbiome, and skin microbiome. We talk about probiotic suppositories, if putting a garlic clove up your V is a good idea, vaginal pain that so many women suffer with, and why using pure coconut oil as a natural lube alternative may actually be causing bacteria and yeast infections! Topics Discussed: → The right and wrong kind of lube → Fertility lube → Yeast infections & UTI's → Why we should not use pure coconut oil as lube → Why women suffer silently with vaginal issues → Probiotic vaginal suppositories  → Is garlic up your V a good thing? → How to care for your V after giving vaginal birth → Why most vaginal care products are making symptoms worse  As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Kasandrinos | Go to https://www.kasandrinos.com/digest and use code DIGEST for 25% off → LMNT | Get your FREE sample pack with any LMNT purchase at https://drinklmnt.com/DIGEST Timestamps: → 00:00:00 - Introduction → 00:03:45 - Vaginal Health & the Vaginal Microbiome → 00:09:13 - How Gut Health Affects Vaginal Health → 00:11:45 - Is Coconut Oil Safe as Lube? → 00:13:51 - Causes of Yeast Infections & UTIs → 00:17:00 - Vaginal pH Explained → 00:20:28 - Best Fertility Lubricants → 00:25:00 - Hormones & Vaginal Health → 00:26:55 - Hygiene Habits That Affect Vaginal Health → 00:31:28 - Postpartum Vaginal Care → 00:33:45 - Vaginal Probiotic Suppositories → 00:37:02 - Best Probiotics for Vaginal Health → 00:40:12 - Garlic, Vaginal Steaming & Natural Remedies → 00:43:38 - Vaginal Health & Immune Function → 00:44:36 - Common Women's Health Mistakes → 00:46:36 - The Future of Vaginal Healthcare Further Listening: → Natural Botox Alternatives, Beef Tallow & Clean Beauty | Emilie Toups Check Out Wendy Strgar: → Instagram: https://www.instagram.com/wendy.strgar/ → Second Instagram: https://www.instagram.com/goodcleanlove/ → Website: https://www.wendystrgar.com/ → Vaginal support products: https://goodcleanlove.com/ Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Day Bracey, the co-founder of the Barrel and Flow Festival is here to talk about the evolution of the community minded gathering.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:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.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.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: Day BraceySponsors: Berkeley Yeast, John I. Haas, All About BeerTags: Festivals, Pittsburgh, Food, CommunityPhoto: courtesy of Barrel and Flow. 

This week, we explore how the food industry uses science to develop new foods that are better for the environment, healthier, and still taste good. The show is produced by Petra Merzan, a student of the Norwich Research Park Biosciences Doctoral Training Partnership, which is funded by UKRI-BBSRC. Like this podcast? Please help us by supporting the Naked Scientists

Mustard Seed and Yeast - Matthew 13: 31-33 - Dave Thornton (7pm) by Christ Church Winchester

Mustard Seed and Yeast - Matthew 13: 31 - 33 - Brian Wakelin (9am) by Christ Church Winchester

“What's for Dinner? The Yeast of the Pharisees”

Stoning Stephen? Jesus: King and high priest; What the Pharisees had wrong about Moses; "Leaven"; "Circumcision" ritual; Witchcraft; Unmooring metaphor from meaning; Tree of Life; Justin's apology explaining how the kingdom works; Pliny the younger; Scillitan martyrs trials; Conflict between Christianity and the "world"; Christ's government; "word": rhema vs logos; Genius of Jesus; Yeast?; Christian checklist; Mystery (Secret) Babylon; Idolatry; Terah; Melchizedek (Righteous king); Old testament long lifespans; Blessing of Abraham; Human resources; Is Jesus Christ your king?; Do you eat at the table of another?; Benefits; Benefactors; "Temples"; Swearing by the genius of Caesar; "Son of God"?; "Religion"; Government dole; Reward of unrighteousness; Freewill offerings; Charity; "Corban"; vs forced offerings; Deception; Cursing leaders; Doing what Christ said to do; Prov 1:14 One purse; Ownership of YOU; NY Muslims and Communists?; Prov 23:1; Imaginary wisdom; Humility; Christ's coming upon a cloud - to Caiaphas; Ananias?; Privy council?; Appetite for benefits; Seek His kingdom and righteousness - First; Following Christ's commands; Reasons God won't hear you; Repentance; "We the People"; Your salvation?; The "name" of Jesus; New testament prophecy; Ez 11:3; "Israel?"; Civil law; Micah 3:3; Flesh eating?; Following the money; Children of Israel; Sitting in faith; Bless/pray for leaders; Ex 22:28; "gods"; Violating God's law; Commissioner of care; The way back; Becoming Israel; Caring via faith, hope and charity; Loving neighbor as self; Lev 19:14; Stumbling block; Biting one another; Letting God open your eyes; Choosing good and righteousness; Mt 5:44 loving your enemies; Lk 6:28; Rom 12:14; 1 Cor 4:12; James 3:10; 1 Pe 3:9; Judging?; Usurping God; Jude 1:11 going after the way of Cain, Balaam, Core; Lk 16:9; "mammon"; Trusting Caesar; or Trusting Christ; Holy Spirit guidance; Mt 5:19; Not Okay to eat at table of rulers; Leaven = oppression; 2 Cor 6:14; Saving others; 1 Cor 6:9; No forcing; Avoid covetous practices.

Great Lakes Brewing Co. recently turned 38-years-old and the Cleveland, Ohio brewery continues to innovate and grow. CEO Chris Brown sits down for a conversation about taking on macrobeer, getting into THC, and the juggernaut that is Great Lakes Christmas Ale. 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:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.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.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: Chris BrownSponsors: John I. Haas, Berkeley Yeast, All About BeerTags: Cleveland, Brewing, THC, Lager, PorterPhoto: by Andy Crouch

A reflection on Matthew 13:31-35 by guest preacher, Andrew Love.

Contributor Jordan Folks joins Marshall to chat about the use of yeast nutrient, particularly when reusing yeast from a prior batch, and they go over the results of an xBmt on the subject. | Relevant Article | Impact Yeast Nutrient Has When Reusing Yeast In A Saison xBmt | Support Brülosophy | Brülosophy merch is available - click here to see all we have to offer! Become a Brülosophy Patron today and be rewarded for your support! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Many of the historic brewing yeasts we have today are products of their time and place. The ingredients brewers used with them, the tanks they fermented in, and the styles they made have all played a role in how that yeast grew and hybridized itself over hundreds or thousands of generations. Today, however, brewers typically brew into tanks far different than those of a hundred years ago. The hops they use generally have levels of oil and acids far more concentrated than those of yesteryear. And the flavor and aroma contributions that brewers seek from yeast are more demanding than they've ever been. What does it take, then, to turn yesterday's yeast into tomorrow's? To grow it into the kind of powerhouse that the brewing industry needs for the expressive, flavorful styles that people love to drink? Science offers a number of pathways, but how can it be done without genetic modification, while also optimizing it for drying, so that it's accessible to more brewers in more places around the world? Can all that be done without sacrificing flavor, aroma, and performance? That's the subject of this episode, produced in partnership with White Labs, as we dive into these questions using their new release, WLP079 Suava, as a case study. Joining for the conversation are: Chris White, White Labs founder Richard Preiss, founder of Escarpment Labs Justin Clouthier, head brewer for Willibald Farm Distillery & Brewery in Ayr, Ontario, Canada

The Coffee Producer Toolkit is the podcast that can help you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.In this first episode, we show you how you can benchmark your farm against the two numbers that matter, protect your flowering without paying for irrigation, avoid the exotic variety trap that's costing farmers their harvests, stop wasting money on fertilizer your soil doesn't need, and save weeks of labor a year with tools that cost less than $50.Follow us on Instagram - Lucia (@lluciasolis) - James (@filterstoriespodcast)  and tag us in an Instagram story.  Join our Patreon community to be a part of our live Office Hours sessions.  Stay up to date through our newsletterDiscover how James produces Filter Stories episodes by subscribing to his Substack newsletter Cover Art Designed by Nick HafnerRelated Podcasts:Lucia:#79: Farm First: Lalo Perez on Long-Term Coffee HealthJames:The Science of Coffee: The Magic of SoilsThe Science of Coffee: Plant GeneticsPeople mentioned in episode:Fernando Castillo GuatemalaPaulino Quintero, ColombiaOrlando Osoria, ColombiaJulia Ortega, MexicoSergio de la Vequia, MexicoHugo lopez, InnovakitAgronomists:Manuel Mata, ColombiaSam Knowlton, USALalo Perez, Mexico ResourcesAnacafe technical management Coffee Cascara Compost Guidelines (English) Compostaje de la pulpa/cáscara de café (Espanol)Netafim Drip Irrigation manualInnovakit: abonador (fertiliser applicator) Innovakit: aroplateo (tree guard for weed whacking) Innovakit: selector de arvenses (low-drift sprayer)Innovakit: canguaro (sleeves) World Coffee Research variety catalogueRecommended varieties: Centroamericano, H1, H16, Mundo MayaCoffee&Climate ToolboxAccess AgricultureWorld Coffee Research ResourcesBarista Hustle's Coffee Farm Management seriesOur partner sponsorsThe Coffee QuestDescamexBWTInterAmerican CoffeePinhalenseNovonesisGrainProSupport the show

#10MinuteswithJesus ** Put yourself in the presence of God. Try talking to Him. ** 10 minutes are 10 minutes. Even if you can get distracted, reach the end. ** Be constant. The Holy Spirit acts "on low heat" and requires perseverance. 10-Minute audio to help you pray. Daily sparks to ignite prayer: a passage from the gospel, an idea, an anecdote and a priest who speaks with you and the Lord, inviting you to share your intimacy with God. Find your moment, consider you are in His presence and click play.

In the Roman Empire, patience was not a prized virtue. But it was very important to the early Christians. Early Christians often talked about patience. It was the first virtue they wrote a treatise about —at least three, evidently— and they called patience the "highest virtue," "the greatest of all virtues," the virtue that was "peculiarly Christian." Patience was so important to the early church that at least one author says that it is one of the chief reasons it grew. Join Pastor Chris for a look at three little parables of Jesus that have the strong, but perhaps not so obvious, theme of patience running through them. Note: The work of art associated with this podcast/sermon is titled "The Evolution of a Pearl" by Heidi Heiser.

The scripture lesson this morning was Matthew 13:31-33, 44-52, read by Jason Steiner. The proclamation was given by Rev. Laura Mayo.

Hosts: Ed Jones (Owner – Nutrition World) & Clint Powell A variety of topics all related to living a healthy life Presented by: Nutrition World www.nutritionw.com  Broadcasting from the Nooga Dentistry Studio www.noogadentistry.com Production of: Whitfield Media Group www.vitalhealthradio.com Title: Oral Peptides for Appetite & Weight Loss, What Your Phase Angle Means for Your Cellular Health [0:00:00] Intro, Events Tease of the episode's themes: Segment 2: peptides and weight loss. Segment 3: phase angle and cellular health. Lung Coach event at Nutrition World – August 22 Mobile screening for early lung cancer detection. Emphasis that stage 1–2 lung cancer is often curable, stage 4 is not. Calcium score used to estimate plaque burden in arteries. Ed notes ~12 reasons for plaque formation, while most physicians focus on ~3. Mentions Dr. Kurt Dearing's book “Beyond Cholesterol”, covering broader causes of plaque. Financial health talk – August 22 (~11 AM) Michael E, financial planner, giving a free lecture on financial stability. Ed's point: two major life disruptors are declining health and declining finances, and they influence each other. Health Fair – October 24 Described as possibly the biggest health fair in the region. Features reps, free samples, circus‑like but “happy” atmosphere. [0:04:10] Restaurant Talk Light banter about Ed being a restaurant connoisseur and creature of habit. Restaurant recommendations via Ed's employee Fallon: Second Amendment / Second American (downtown). Hello Monty (special but reasonably priced menu). Ed's oxalate/joint pain story: Eating Purely Elizabeth cereal (high in oxalates: chia and other ingredients) triggered severe return of joint pain Discussion that some “healthy” foods can be nutritious but not healthy for everyone, especially for those sensitive to oxalates. Ed references his free oxalate ebook at theholisticnavigator.com and believes oxalates contributed to: His double hip replacement. Feeling old from age 50–65. Mentions OxyGuard supplement (recently restocked) and using 4 capsules/day to help clear excess oxalates (not as a license to keep eating high‑oxalate foods). Quick shout‑out to local farmers from Virginia End Farm selling at Nutrition World on Wednesdays (12–4), and that they've listened to every show. [0:8:55] Tease: Phase Angle & Seca Machine Ed previews Dr. Kurt Dearing's later segment on phase angle: A single number reflecting resilience and proximity to optimal health.. Mention of Be Well Labs / BeginwithLabs.com – Body Blueprint: Advanced lab panel: 50+ predictive health indicators. Pitch: more than a standard physical, actionable results. Price example: $275 vs typical $500, highlighting savings. [0:13:35] Segment Intro: Peptides & Weight Loss Framing: Peptides as one of the hottest trends in 47 years of Ed's experience. Shift from grey‑market injectables to safe, effective oral peptide powders. Ed has seen impressive feedback on an oral peptide powder for weight loss in early customers. [0:13:47] What Are Peptides? Protein basics: Proteins are long chains of amino acids essential for structure, function, and regulation. Peptide defined: A shorter chain of amino acids broken off from a larger protein. Lego analogy: Individual Legos = amino acids. Tall tower of Legos = full protein. Kid knocks tower over; a small intact stack (~8 Legos) that falls off = peptide. Each peptide has a “fingerprint” determined by: Length (how many amino acids/Legos). Sequence (order: e.g., red–red–blue–blue vs red–blue–red–blue). Processing (how it was broken off or created). Clarified: peptides are not primarily for fixing protein deficiency, but more for targeted signaling effects in the body. [0:20:52] Yeast‑Derived Oral Peptide for Metabolism & Drug Comparisons Endogenous peptides: made naturally inside the body. Exogenous peptides: introduced from outside (drug injections, supplements). Ozempic / GLP‑1 drugs: Yes, Ozempic is a peptide. These drugs are lab‑made peptides made to mimic natural body peptides. Peptides are not synthetic drugs in concept; they are peptide structures the body uses, though drugs are engineered. Focus on Ancient Nutrition “Active Peptide for Metabolism”: Contains a yeast peptide derived from Saccharomyces cerevisiae (brewer's yeast), broken from a larger yeast protein. Mechanism & effects: Influences hunger and satiety signaling: Increases leptin (satiety hormone). Decreases ghrelin (hunger hormone). Reported benefits: Reduced hunger and cravings (including boredom eating). Weight loss primarily from fat mass, not muscle mass. Comparison with GLP‑1 injections (semaglutide, etc.): Injections often cause muscle loss (e.g., “Ozempic face,” loss of facial muscle/fat). Yeast peptide research shows fat‑centric weight loss. Clinical results quoted: After 2 months, average daily caloric intake decreased by ~600 calories. Leads to meaningful weight loss, depending on baseline intake and muscle mass. [0:24:25] Dosing, Timing, Stacking & Safety Considerations How to take it: Once daily, typically in the morning to curb cravings throughout the day. Users report: easier recognition of fullness during meals. Stacking with cortisol peptide product: Ancient Nutrition also has a cortisol‑active peptide capsule for stress support. Same amount of yeast peptide per serving; research supports doubling the yeast peptide dose, so: You can use the metabolism powder + cortisol peptide together. Stress, cortisol, and weight: Chronic stress and high cortisol promote fat gain. Stacking stress support + appetite control may help body composition. Onset of effect: Reagan reports she personally noticed benefits around 2 weeks (quicker than many supplements that take 60–90 days). Cost & practicality: Approx cost around $50 for 30 days. Positioned as a cost‑effective alternative or complement to expensive injections. Side effects vs injectables: Reagan's hospital experience with GLP‑1 side effects (e.g., gastroparesis, impaired gastric motility, some requiring tube feeds or IV nutrition). Oral yeast peptide described as gentler, working with natural processes, not “forcing” the system. [0:30:09] Yeast Source, Candida Concerns & Usage Notes Yeast strain: Saccharomyces cerevisiae (not S. boulardii, and not pathogenic/candida). Clarifications: Will not cause yeast infections. Will not feed candida overgrowth. Taste & preparation: Chocolate flavor described as surprisingly good, even for those picky about chocolate. Temperature-sensitive: Must be mixed with cool liquid (NOT hot coffee/tea or hot beverages). Leaving it in high heat (e.g., hot car) can degrade activity. [0:36:03] Segment Intro: Phase Angle & Seca Scan with Dr. Kurt Dearing Discussion of: Seca medical‑grade bioelectrical impedance analysis (BIA) machine (~$12,000). It's commonly in hospitals/clinics, but rarely publicly accessible; Nutrition World and Be Well Labs both have one. Dr. Dearing's consult package: Includes consult + Seca scan + follow‑up visit + follow‑up Seca scan (~$195, promo if listeners mention the show). [0:37:35] What Is Phase Angle? (Deep Dive into Measurement & Meaning) What the Seca scan measures: Total body fat and visceral fat. Muscle mass (overall and by body segment). Phase angle (key focus). Phase angle basics: BIA sends low‑level alternating electrical currents through the body. The phase shift (time/angle difference) between current and voltage is measured. That phase shift = phase angle. Higher phase angle → healthier cell membranes, better cellular integrity, more muscle mass, better hydration. Lower phase angle → often malnutrition, chronic disease, frailty; can be used in dialysis, cancer patients, etc., to predict outcomes. Used as a longevity biomarker: Akin to an “EKG of your cells”. Can function as an early indicator for overall health trajectory, barring accidents Dr. Dearing's personal story: First scan categorized him as “bronze” on Seca's scale: Levels: None → Bronze → Silver → Gold → Platinum. Motivated him to increase strength training and eating healthy. Subsequent scan: improved from bronze → gold. Ed's anecdote: Friend and gym member Fred now tests as platinum, after sustained gym and nutrition efforts. Phase angle as a guide: If results are poor, that's a signal to upgrade the plan (diet, exercise, supplements). If phase angle improves (e.g., 4 → 5), it proves the plan is working, beyond just “feeling” better. [0:43:47] How to Improve Phase Angle (Practical Protocols) Key drivers and interventions: 1. Strength Training & Exercise Primary recommendation: resistance/strength training to build muscle mass. 2. Adequate Protein Ed's guideline: ~1 gram of protein per pound of body weight (men; women can often target ~¾ g per pound). Protein shakes often needed to hit targets. 3. Hydration & Electrolytes Proper cellular hydration improves phase angle. Maintain consistent fluid intake and electrolyte balance (sodium, potassium, magnesium). Avoid excessive diuretics/water pills. Dehydration causes phase angle to drop sharply. 4. Inflammation Control Systemic inflammation lowers phase angle and contributes to chronic disease. Tools: Anti‑inflammatory diet (Mediterranean‑style, high in omega‑3s). Omega‑3 fatty acids. Curcumin. Vitamin D optimization. Also includes sleep quality and stress management. 5. Foundational “Core Four” Supplements (Nutrition World concept) Covering: magnesium, zinc, vitamin D, B vitamins, etc., as baseline. 6. Targeted Add‑ons Creatine (supports muscle and cell energy). HMB (beta‑hydroxy beta‑methylbutyrate) – often paired with creatine. CoQ10 (mitochondrial and cellular energy). Phosphatidylcholine / BodyBio PC – to improve cell membrane integrity. [0:52:45] Closing Reflections Ed reads and comments on an article by Dr. Sircus about: Many doctors being “misaligned”: intellectually capable but no longer listening. Critique of: Over‑reliance on credentials. Under‑reliance on open‑mindedness and corrections. Emphasis that many clinicians are excellent listeners and deeply caring, but that institutional habits can discourage listening.  The post Radio Show / Podcast – July 26, 2026 first appeared on Vital Health Radio.

This is a somber episode as we celebrate the life of Alan Sprints, the founder of Hair of the Dog brewery who died last weekend at age 66. The cause was bladder cancer.His family posted the following obituary: Alan was born on September 7, 1959, in Culver City, California, to the late Lila Entis and Martin Sprints. In 1988, following his passion for the culinary arts, Alan relocated to Portland, Oregon, to attend the Western Culinary Institute. After honing his craft for several years in the food and beverage industry, Alan took a bold leap in 1993 by founding the Hair of the Dog Brewing Company. Over the next three decades, he built a legendary business celebrated by beer enthusiasts worldwide. Alan was a true pioneer in the American craft brewing movement, introducing an old-world approach to beer making and creating uniquely complex, barrel-aged, and high-gravity beers that challenged and redefined the industry.Beyond the brewery, Alan was a man of diverse talents and boundless curiosity. He was an avid gardener, a skilled stained-glass artist, a ceramicist, and a tinkerer extraordinaire who found joy in creating things with his hands and nurturing the world around him.Alan's greatest devotion was to his family. He is survived by his beloved wife of 36 years, Eliana Temkin, and their three sons, Elijah, Isaac, and Gabriel Sprints. He also leaves behind his sister, Wendy Sprints (Dan Kaempff); sister-in-law, Dina Temkin (Dominic Green); in-laws Dvora Temkin and Howard Temkin, aunt and uncle, Judie and Michael Rickus; step-mother, Madeline Sprints as well as a close-knit circle of nieces, cousins, extended family, and lifelong friends.The family will hold a private burial service, with a public celebration of life to be planned in the near future. In lieu of flowers, donations may be made in Alan's memory to New Avenues for Youth, an organization close to his heart.To remember Alan, host John Holl is joined by Lisa Morrison, the publican of Belmont Station and Jeff Alworth, the writer, author, and host of All About Beer's One Iconic Beer podcast. 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: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: Lisa Morrison, Jeff AlworthSponsors: All About BeerTags: Portland, Oregon, Hair of the Dog, History, LegacyPhoto: 

Brewing beer is easy. Four simple ingredients, and a process so straightforward that the earliest beers were brewed by accident when wet grains started to germinate and ferment. But brewing consistently high-quality beer is a different challenge, and the modern brewing process extends far beyond the simple equation of beer = water + malt + hops + yeast. Differentiating your product in a competitive market is a challenge that all brewers face. Doing all of this on a tight budget is a major challenge for many brewers today. While costs can be cut to an extent by purchasing cheaper ingredients, this comes at the risk of reducing product quality, consistency, or flavor.Through careful optimization of each step of the brewing process, you can improve yields and efficiency, allowing you to continue to use the high-quality ingredients that define your brand. In this presentation, you will discover the full range of tools available in the Brewer's Toolkit. Learn how to use nutrients, enzymes, process aids, flavor additions, specific yeast strains and inactive specific yeast products to improve beer quality and brewing efficiency.Eric Abbott has a B.Sc. in Biochemistry, a M.Sc. in Botany, and 20 years of experience in the beverage industry. Since 2017, Eric has brought experience as a brewer, R&D scientist, and technical sales manager to the Lallemand Brewing technical team. As the main point of contact for brewing technical support and troubleshooting, Eric is keenly aware of the challenges that brewers face everyday. In collaboration with the Lallemand Brewing innovation team, Eric works to develop new products and resources to help brewers to improve product quality and increase brewing efficiency. Eric is a father of three daughters in the Montreal area, and he enjoys kayaking on the Rivière de Milles Iles, when it is not frozen.Join us in person for CBP Connects TampaDecember 7-9, 2026Come get inspired, leave with actionable strategies: https://cbpconnects.com/

7/26/2026 REBROADCAST 551: Proper 12A (July 30, 2023) Welcome to the Pulpit Fiction Podcast, the lectionary podcast for preachers, seekers and Bible geeks. This is episode 551 for Sunday, July 30, 2023, Proper 12, Ordinary 17, Year A. Romans 8:26-39 Nothing Can Separate Us - No voice in the wilderness - checkout previous show. Matthew 13:31-33, 44-52 Mustard Seed, Yeast, Pearls and the Kingdom of God Genesis 29:15-28 Jacob's Sister Wives Robb hosting a men's retreat in Wheatland. Go to chmiowa.org, go to News and Events, select Prairie Calendar, then find his "Big Steppers" retreat.

Summer Stories is a fresh look at some of Jesus' most powerful parables—timeless truths told through simple stories. Each week, we'll unpack a different story that reveals God's heart, challenges how we live, and invites us into something deeper. From forgiveness to generosity, love to grace, these aren't just ancient tales—they're stories meant to shape our lives today.

Summer Stories is a fresh look at some of Jesus' most powerful parables—timeless truths told through simple stories. Each week, we'll unpack a different story that reveals God's heart, challenges how we live, and invites us into something deeper. From forgiveness to generosity, love to grace, these aren't just ancient tales—they're stories meant to shape our lives today.

Ken McCarthy returns to the podcast to discuss his latest book, The Hep B Chronicles: The Story of a Virus, a Vaccine, and Industrial-Sized Vats of Genetically Modified Baker's Yeast. In the book, he explores the history of hepatitis B, the development of the vaccine, and the broader questions he raises about public health policy, pharmaceutical influence, vaccine regulation, and informed consent… Drawing on historical research and his own analysis, Ken examines how hepatitis B vaccination became part of routine newborn care, the evolution of vaccine recommendations over the past century, and why he believes greater transparency and independent research are important for informed medical decision-making. This conversation covers: Why the hepatitis B vaccine is recommended for newborns. The history of hepatitis B and how public health strategies evolved throughout the 20th century. Ken's perspective on booster recommendations and vaccination policy. Questions surrounding pharmaceutical influence and regulatory oversight. The importance of informed consent and parental decision-making. Best known as one of the early pioneers of Internet commercialization, Ken organized one of the first conferences on the commercial potential of the World Wide Web in 1994 and has spent decades as an entrepreneur, educator, and author. In recent years, his work has focused on historical research, investigative journalism, and encouraging readers to explore complex topics from multiple perspectives. Connect with Ken: Brasscheck Personal Website Buy The Hep B Chronicles

In both 2024 and 2025, Jake Watt, head brewer at Trap Door in Washougal, Washington, took home gold medals in the GABF fresh hop category for his beer, Fresher Than Fresh. Interestingly, the recipes for each of those beers was quite different—and the recipe for the 2026 edition that he'll submit this year will see more changes as well. Fresh-hopped beers are a moving target, ephemeral in nature, and making the best possible beers today means using all the things—unkilned cones harvested that morning, Cryo Fresh pellets, flowable hop products, and even a touch of Riwaka here and there. In this episode, Watt shares insights into the iterative changes and evolving ingredients in Trap Door's medal-winning fresh-hopped beer. Along the way, he touches on: unlocking the best Mosaic character with Krush and Riwaka using deep-cut Cascade with additional thiol character flavor stability in fresh-hopped beers when hot-side hopping taking advantage of fresh-hop season to gain access to specific lots from certain growers focusing on Oregon-grown hops for fresh-hopped beers due to earlier pick windows mechanically chopping fresh cones controlling dilution and pH rise in fresh-hopped beers layering in character with fresh-frozen hop pellets sneaking smaller amounts of Cryo Fresh into beers not labeled as fresh hops And more. This episode is brought to you by: G&D Chillers G&D's new Elite 290 Micro-series is built for brewers who care about sustainability and performance. It runs on a natural refrigerant with near-zero global warming potential (GWP), has a compact footprint, and features variable-speed fans for efficiency. We've chilled beer for more than 3,000 breweries across North America, and with 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Get the details on natural-refrigerant technology at gdchillers.com/podcast. Berkeley Yeast At the World Beer Cup this year: Gold for West Coast IPA; Gold for Session IPA; Bronze, Silver, and Gold for New Zealand IPA; Bronze, Silver, and Gold for Classic IPA. All these beers were fermented with one yeast: FRESH™ Chico, Berkeley's low-diacetyl ale yeast.There's something you need to know: Diacetyl is not just a pass or a fail. Yes, at high levels, it's tragically bad. But even at low levels, it masks the good flavors. So if you want hop notes to pop, you need diacetyl to be ultra-low. These brewers trust Berkel ey Yeast for an ultra-clean fermentation because on the finals table, every little detail matters. And now FRESH™ Chico is available in dried bricks for as low as $88 at berkeleyyeast.com. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let's Make It Flavorful. Midea 50/50 Flex This podcast is sponsored by the Midea 50/50 flex—the industry's first dual-compartment three-way convertible freezer. The 50/50 Flex is designed to flex with your life. It can convert to all fridge, all freezer, or half and half with just the touch of a button. Plus, with reversible doors and adjustable storage compartments, you can stay organized no matter your food-storage needs. The 50/50 Flex is also designed to maintain a stable temperature even in non-climate-controlled spaces. So it's perfect for your garage, man cave, or wherever you need a little more space. Maybe use all 20 cubic feet as a beer fridge! Check out Midea.com/us/ for more information on how to take your beer storage to the next level. Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. Wyeast Laboratories This episode is brought to you by Wyeast Laboratories. If you've brewed with our 1056 American Ale, you've brewed with the strain that helped build craft beer from the ground up. Four decades later, it's still one of the most-used strains in the country, delivering the same quality and consistency. As legendary liquid-yeast providers, we celebrated our 40th anniversary alongside America's 250th on the 4th of July, and as part of the celebration, we're offering 10 percent off every order of 1056 American Ale scheduled by July 31 and shipped by August 30. Already have an order in that window? Don't worry, your discount will be automatically applied. Here's to 40 years of living culture and best-in-craft liquid yeast. Check out the anniversary at wyeastlab.com.

Lisa Ressler has spent more than 35 years working in science-based businesses, including DuPont and Evonik, and now serves as Chief Commercial Officer at Amyris. In this conversation, she joins Karl and Erum to discuss where Amyris stands today, what the company learned from Chapter 11, and why returning its focus to B2B science was the right move. Lisa explains the company's 1.5 million-liter fermentation facility in Barra Bonita, Brazil, its partnership with Wacker to develop bio-based personal care ingredients, and the simple framework she uses to decide which markets are worth pursuing. She also shares what it takes for a bio-based ingredient to move beyond higher “green” pricing and reach large-scale commercial use, making the case that strong performance is ultimately what convinces customers.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00) - Introduction and catching up after the Fourth of July(00:05:00) - Soil health, regenerative agriculture, and current biotech trends(00:10:00) - Biomanufacturing in China and the global race for scale and speed(00:15:00) - Meet Lisa Ressler, Chief Commercial Officer at Amyris(00:19:00) - What Amyris produces and how it works with partners across the supply chain(00:24:00) - Amyris's return to B2B and what enterprise customers want after Chapter 11(00:31:00) - How Amyris and Wacker collaborate from research through development(00:37:00) - Proprietary molecules and how Amyris chooses which markets to pursue(00:41:00) - Exploring Amyris's molecule portfolio, from squalane to vaccines(00:48:00) - The future of precision fermentation and quick-fire questionsLinks and Resources:AmyrisLisa RoesslerAmyris' sustainable squaleneAmyris, Inc. Launches New Production Line at Brazil Precision Fermentation PlantWACKER and biomanufacturing pioneer Amyris join forces in the personal-care sector179. D.C. Climate Week LIVE: The Road to Remake Everything183. The American Biotech Blueprint: Senator Todd Young on Biodiversity as National Security73. At the Bleeding Edge: Cresilon's Joe Landolina on Rapid Wound Care141. Gut Check! Viome's Momo & Guru Decode Your Inner Microbiome158. Mycelium On, Sound Off: How GOB's Lauryn Menard Makes Biomaterials Feel Like CultureSilvaBio and Foray Bioscience Announce Acceleration to Restore the American ChestnutCommon Ground - agriculture documentarySiphonophore - longest animalBioInnovations Events - For 25% off use code: Grow EverythingTopics Covered:precision fermentation, Amyris, squalane, sustainable beauty ingredients, bio-based chemistry, PFAS alternatives, industrial biotechnology, synthetic biology, vaccine adjuvant squalene, green chemistryHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

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In this episode we speak with Alon Goren from UC San Diego about his work at the intersection of genomic technology development and chromatin biology. We discuss how his lab studies how the epigenome is regulated, how disruption of that regulation contributes to disease, and how technology can be improved to make results more robust and reproducible. We talk about his early interest in biology, how that developed through medical research training, and how a molecular biology lab shaped the direction of his career. He explains how curiosity about how cells and organisms work led him toward genomics and chromatin research. We then discuss several methods from his career, including early direct sequencing approaches for small amounts of DNA and RNA, ChIP-based methods for chromatin regulators, and work on improving ChIP-seq workflows. He explains why antibody choice matters, why monoclonal antibodies can improve reproducibility, and how automation helped scale the process. We also cover his work on spike-in normalization, including the risks of using exogenous chromatin incorrectly and the need for better safeguards in genome-wide comparisons. He describes a newer approach that uses two spike-ins to provide multiple checks on normalization. Finally, we discuss his work on short tandem repeats, zebrafish heart regeneration, and SIRT6-related polymerase pausing, as well as a newer platform that converts molecular interactions into sequencing-readable barcodes. He closes by stressing the importance of validation, careful protocol design, and methods that can be used reliably by multiple people. References Ram, O., Goren, A., Amit, I., Shoresh, N., Yosef, N., Ernst, J., Kellis, M., Gymrek, M., Issner, R., Coyne, M., Durham, T., Zhang, X., Donaghey, J., Epstein, C. B., Regev, A., & Bernstein, B. E. (2011). Combinatorial patterning of chromatin regulators uncovered by genome-wide location analysis in human cells. Cell, 147(7), 1628–1639. https://doi.org/10.1016/j.cell.2011.09.057 Busby, M., Xue, C., Li, C., Farjoun, Y., Gienger, E., Yofe, I., Gladden, A., Epstein, C. B., Cornett, E. M., Rothbart, S. B., Nusbaum, C., & Goren, A. (2016). Systematic comparison of monoclonal versus polyclonal antibodies for mapping histone modifications by ChIP-seq. Epigenetics & chromatin, 9, 49. https://doi.org/10.1186/s13072-016-0100-6 Patel, L. A., Cao, Y., Mendenhall, E. M., Benner, C., & Goren, A. (2024). The Wild West of spike-in normalization. Nature biotechnology, 42(9), 1343–1349. https://doi.org/10.1038/s41587-024-02377-y Ben-Yair, R., Butty, V. L., Busby, M., Qiu, Y., Levine, S. S., Goren, A., Boyer, L. A., Burns, C. G., & Burns, C. E. (2019). H3K27me3-mediated silencing of structural genes is required for zebrafish heart regeneration. Development (Cambridge, England), 146(19), dev178632. https://doi.org/10.1242/dev.178632 Patel, L., Cao, Y., Xu, T., Modolo, E., Dishon, T., Zhang, L., Mendenhall, E., Heinz, S., Simon, I., Benner, C., & Goren, A. (2025). Improved spike-in normalization clarifies the relationship between active histone modifications and transcription. Genomics. https://doi.org/10.1101/2025.11.25.690627 Xu, T., Wang, J., Shin, Y., Cao, Y., Zhang, L., Modolo, E., Dishon, T., Fisher, J., Norton, M., Fry, C. J., Farjoun, Y., Mendenhall, E., Heinz, S., Benner, C., & Goren, A. (2026). Multiplexed measurements of protein-protein interactions and protein abundance across cellular conditions using Prod&PQ-seq. Genomics. https://doi.org/10.64898/2026.01.01.697286 Related Episodes Taking ChIP from Yeast to ENCODE to Enable Genome-Wide Regulatory Protein Mapping (Peggy Farnham) Comparing CUT&Tag to ENCODE ChIP-Seq in Alzheimer's Disease Samples (Sarah Marzi) Chromatin Profiling: From ChIP to CUT&RUN, CUT&Tag and CUTAC (Steven Henikoff) 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

A bonus episode of the All About Beer podcast that goes deep on innovation in the beer space. 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:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.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: Don Tse and Em SauterGuests: Doug Veliky, Megan Parisi, Kelly McKnightSponsors: Sennos, Ollie, John I. Haas, Stomp Stickers Tags: InnovationPhoto: by John Holl

Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders. Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a cider maker's greatest tools. Ria also shares the latest News from Out and About Ciderville, including updates on CiderCon 2027, eCiderNews, GLINTCAP, orchards around the world, and this fall's French Cider Tour. Ciders tasted: • Semi-Sweet Still Cider • Pearadise Pet-Nat Timestamps Timestamps - 00:00 – Still Cider Origins - 00:23 – Welcome to Cider Chat - 02:31 – Ciderville News Update - 05:42 – Orchards Around the World - 08:48 – Fires and Normandy - 10:54 – Meet Mr. Plūme - 11:55 – Latvia and Location - 13:17 – Māris' Cider Journey - 15:34 – Latvian Traditions - 17:24 – Heirloom Apple Abundance - 19:29 – Orchard and Grafting - 22:20 – Learning the Craft - 25:52 – Life as a Married Cidermaking Team - 28:01 – A Microcidery Philosophy - 29:35 – Tours and Education - 30:59 – Bottle Sizes and Sales - 31:52 – Small Bottles and Hops - 32:44 – Wild Fermentation - 33:27 – The Story Behind Their Still Cider - 34:44 – Reading Latvian Labels - 35:35 – A Latvian Toast - 35:52 – Tasting the Still Cider - 36:58 – Why Still Cider Matters - 39:33 – Awards and Philosophy - 41:44 – Yeast and Apple Blends - 43:20 – The Baltic Cider Scene - 47:35 – Stopping Fermentation Naturally - 48:56 – Aging and Storage Challenges - 52:23 – Pouring Pearadise Pet-Nat - 54:40 – Flavor Notes and No Sulfites - 59:11 – Where to Find Mr. Plūme - 1:00:40 – Thanks and Sign Off - 1:02:42 – Closing Outro: We Like Cider Round

In this episode of Tiny Matters, a listener who works in a pathology lab explains how even the ickiest specimens become ho-hum with time, sending Sam and Deboki down a rabbit hole of pathology history and the bizarre life of Rudolf Virchow, the “father of pathology” who was also rumored to have brought worm-filled sausages to a duel. Then, a listener's sourdough experiments spark a conversation about yeast and how these microscopic organisms are the chemists behind tasty bread, beer, wine, and more.We need your stories — they're what make these bonus episodes possible! Write in to tinymatters@acs.org *or fill out this form* with your favorite science fact or science news story for a chance to be featured.A transcript and references for this episode can be found at acs.org/tinymatters.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Kingdom of God often begins with something small. In this week's Alive reflection, Fr. Meyer shares a childhood memory of making homemade pizza dough with his family and connects it to one of Jesus' shortest—but most powerful—parables. Just as a little yeast transforms an entire batch of dough, God wants to transform your life. He doesn't want you to stay the same. He wants you to grow, multiply, and become who He created you to be. This week, ask yourself: Where is God inviting me to grow?

We have built some real momentum in the readings for this first half of summer. Of course, you may have a congregation that is in a week, out a week — or, if you have lots of snowbirds, either your sanctuary feels more full or more empty. But the texts march on, and so do we!This is the second Sunday inside Matthew's parables chapter. Last week the Parable of the Sower opened the section; this week we get the Parable of the Wheat and the Weeds. Both parables share an image of a field, a sower, and a problem — but they ask different questions. The Sower asks what happens to the word once it has been scattered. The Wheat and the Weeds asks how to live in a field where good and bad are mixed and indistinguishable, and what to do when the impulse rises to sort it out ourselves.Image courtesy of Sickle of Truth: A Bible Student BlogThe Old Testament tracks both lead toward the Gospel in different ways. * Track One follows Jacob deeper into Genesis — to the famous dream at Bethel, where Jacob, fleeing his brother's anger, lays his head on a stone and sees a ladder reaching to heaven. Psalm 139 pairs with that scene by insisting there is no place where God's presence does not reach. * Track Two offers a choice between Wisdom of Solomon's meditation on the lenient sovereignty of God and Isaiah's short, sharp declaration of God's uniqueness; both are paired with Psalm 86, including its prayer for an undivided heart. * The Epistle continues the long climb through Romans 8 — today's portion includes some of Paul's most stirring language about being children of God, the groaning of creation, and the patience of hope.A note for preachers following a series: this Sunday continues the new arc of parables. The Sower (last week), the Wheat and the Weeds (today), and in coming weeks the Mustard Seed, the Yeast, the Hidden Treasure, the Pearl, and the Net — these images are the way Jesus has chosen to talk about the kingdom of heaven. Our job as preachers, increasingly, is to slow down enough to let the images do their work.The ReadingsGenesis 28:10–19aFirst Reading (Track One) — Jacob's Dream at BethelSummaryJacob is on the run. He has just cheated his brother Esau out of their father's blessing, and Esau has vowed to kill him. Rebekah has sent him toward her brother's house in Haran, ostensibly to find a wife but really to keep him alive. The selected verses pick him up somewhere on the road, alone, in an unnamed place at sundown. He takes a stone, puts it under his head, and lies down. And he dreams: a ladder, or stairway, with its foot on the ground and its top reaching up into the heavens, and the angels of God going up and down on it. God stands beside him — or above the ladder — and renews the covenant once given to Abraham: this land, descendants beyond counting, blessing for all the families of the earth. And then the line on which the whole scene turns: I am with you and will keep you wherever you go. Jacob wakes, and the first words out of his mouth are: Surely the Lord is in this place — and I did not know it. He is afraid. He calls the place awesome. He sets up the stone as a pillar, pours oil on it, and names the place Bethel — house of God.Key Ideas for Preaching* Jacob is fleeing the consequences of his own deception. The grace God gives him in this dream is given to a manipulator on the run. Where in your congregation are people quietly assuming that God's presence is reserved for those who have their lives sorted out, and how might Jacob's story interrupt that?* “Surely the Lord is in this place — and I did not know it.” That is one of the most honest lines in Genesis. Jacob discovers that God has been somewhere he did not expect, and he himself was the last to notice. Where in your people's lives might God have been present in a place they did not credit, and what would it look like to wake up to it now?* The ladder is set up on the earth. The traffic on it is two-way — angels ascending and descending. Heaven and earth are connected, and the connection runs in both directions. How might this image steady a congregation that imagines God as remote, or imagines spiritual life as something we have to climb up to?* The promise God speaks to Jacob is mostly about presence: I am with you and will keep you wherever you go. Not just here at this holy site, but on the road. What might it mean for your people that the God of Bethel is the same God of every uncomfortable, unconsecrated place their lives will take them?Significant Cautions* Do not romanticize Jacob into a hero of the dream. He is, at this point in Genesis, a deceiver running from his consequences. The point of the scene is not Jacob's virtue but God's grace toward someone who has not earned it.* “House of God” language can be too quickly applied to a church building. The place Jacob names Bethel is a piece of open ground with a stone in it. The text is not really endorsing sacred architecture; it is naming places where God surprises us.* The promise that Jacob's offspring will inherit the land has had a long and painful history of being used to justify the taking of land from other people. If you touch this part of the text, handle it carefully and avoid reading the ancient promise as a blanket endorsement of any modern claim.Psalm 139:1–12, 23–24The Psalm (Track One) — You Have Searched Me and Known MeSummaryOne of the most intimate and personal psalms in the Bible. The opening verses celebrate God's deep knowledge of the psalmist — sitting down and rising up, the thoughts before they are spoken, the path before it is taken. The middle section asks the question Jacob might have asked: where can I go from your presence? The answer is: nowhere. Not heaven, not Sheol, not the wings of the morning, not the deepest sea, not the darkness. Even the darkness is not dark to God; the night is as bright as the day. The lectionary skips the harder middle verses and picks up at the closing: search me, O God, and know my heart; test me and know my thoughts; see if there is any wicked way in me, and lead me in the way everlasting.Key Ideas for Preaching* This psalm reads like a meditation on Jacob's realization — surely the Lord is in this place, and I did not know it. The psalm extends that to every place. Where in your congregation might people need to hear that there is no place outside God's attention, and what does that mean for the places they are quietly afraid to go?* “Even the darkness is not dark to you; the night is as bright as the day.” That is one of the most beautiful sentences in the psalms. How might your sermon let your people feel the kindness of that line — not God's surveillance, but God's presence in the very darkness they have been hiding in?* The closing prayer asks God to search the psalmist — not to judge but to lead. That is a remarkable posture. Where in your people's lives might openness to being known by God be more freeing than the long work of self-management?Significant Cautions* God's constant knowing can feel like surveillance, especially to people who have lived under abusive or controlling authorities. Be gentle with this language. The God of Psalm 139 holds us, not watches us.* The omitted middle verses (19–22) contain harsh language about hating God's enemies. The lectionary leaves these out for good reason. If you reach for them, handle them with care.Wisdom of Solomon 12:13, 16–19First Reading (Track Two, primary option) — You Are Lord of AllSummaryFrom the book of Wisdom, part of the Apocrypha (or deuterocanonical books, depending on tradition). The selected verses celebrate God's universal sovereignty and patient mercy. There is no other God beside this one, the text says, and this God's strength is the source of righteousness. Because God is sovereign over all, God can afford to be lenient — to spare all, to be patient with all, to leave room for repentance. And then the closing line that may be why the lectionary pairs this with today's Gospel: through such acts, God teaches the people that the righteous must be kind.Key Ideas for Preaching* The connection the text makes between God's sovereignty and God's mercy is striking. Because God is in total command, God can be patient. Cruelty and impatience are the marks of weakness, not strength. Where in your congregation has impatience been mistaken for moral seriousness, and what would it look like to learn the patience of the strong?* “The righteous must be kind.” That is, in five words, the ethical conclusion the text draws from God's character. Where in your congregation has righteousness been imagined as something other than kindness, and what might shift if these two were not allowed to come apart?Significant Cautions* Some traditions (most Protestant ones) do not consider Wisdom canonical. If your congregation's tradition uses Isaiah 44 instead, the next section of this guide covers it.* “The strong are merciful” can sometimes shade into a paternalism that treats mercy as something dispensed from on high. The text is reaching for something different — a mercy that flows from confidence, not condescension.Isaiah 44:6–8First Reading (Track Two, alternative option) — I Am the First and I Am the LastSummaryA short, sharp declaration of God's uniqueness. The Lord, the King of Israel, the Lord of hosts, declares: I am the first and I am the last; besides me there is no god. Who is like me? Let them speak. Who can declare the things to come as I have done? Do not fear, do not be afraid. You are my witnesses. Is there any god besides me? There is no other rock; I know not one.Key Ideas for Preaching* “Do not fear, do not be afraid.” That phrase, echoing several Sundays back in Matthew 10, anchors this short text. The reason not to fear is the same: there is no rival power. What does it look like for your people to hear that the deepest threats they imagine have, in the end, no real competing authority?* “You are my witnesses.” That is a striking thing for God to say. It places God's people inside the testimony, not at the edge of it. Where in your congregation might the language of witness need to be recovered — not as performance, but as the kind of life that quietly testifies to what is true?Significant Cautions* “There is no other god” has sometimes been used in interreligious contexts in ways that flatten and demean other faiths. Isaiah is speaking inside a particular ancient struggle against idolatry, not handing the church a position paper on world religions.Psalm 86:11–17The Psalm (Track Two) — An Undivided HeartSummaryA continuation of the psalm we already heard a few weeks ago (Proper 7). The selected verses contain one of the most quoted lines from the psalms: teach me your way, O Lord, that I may walk in your truth; give me an undivided heart to revere your name. The psalmist gives thanks for God's steadfast love and deliverance, names the trouble he is in (the insolent and the ruthless are after his life), and pleads for help, for a sign of favor, for God's strength.Key Ideas for Preaching* “An undivided heart.” That is a request many of us would not dare to pray, because we know how divided our hearts are. The psalmist is honest about needing to be given a single-mindedness he does not yet have. Where in your congregation might the gift of an undivided heart be more needed than the discipline of trying to manufacture one?* The psalmist names that ruthless people are after his life — and then, in the same psalm, names God as merciful and gracious. Both things are true at the same time. The psalm does not pretend the threats are not real in order to praise God. How might your people learn to hold real danger and real praise in the same prayer?Significant Cautions* “Show me a sign of your favor, so that those who hate me may be put to shame” is honest prayer but easy to weaponize. Be careful preaching this verse in a way that gives moral cover to grudges your congregation is already nursing.Romans 8:12–25The Epistle — Children of God, Heirs with Christ, Creation GroaningSummaryPaul continues the unfolding of Romans 8. We are debtors not to the old way of living, he says, but to the Spirit. All who are led by the Spirit of God are children of God — not slaves anymore, but adopted, with the right to call out, in the most intimate language Paul can find, Abba! Father! If we are children, we are heirs, joint heirs with Christ, sharing in his suffering and in his glory. The passage then opens out into one of the most cosmic visions in the New Testament. The sufferings of this present time are not worth comparing with the glory about to be revealed. The creation itself waits, with eager longing, for the revealing of the children of God. The creation has been subjected to futility — not by its own choice — in hope. It groans. We groan with it. We who have the first fruits of the Spirit groan inwardly as we wait for adoption and the redemption of our bodies. We were saved in hope, and hope that is seen is not hope. We wait, with patience, for what we do not yet see.Key Ideas for Preaching* Paul calls God by the name Jesus called him — Abba. That is the Aramaic word a child would have used, intimate, not formal. The Spirit makes us able to use that word too. What might it shift in your people's prayer life to hear that the language of intimacy with God is not reserved for spiritual experts?* Paul includes the whole creation in the work of redemption. The trees, the soil, the seas, the suffering creatures — they are not background scenery to the human drama. They are part of it. They groan; they wait. How might this widen your congregation's sense of what salvation includes?* “Hope that is seen is not hope.” Christian hope, by definition, is hope in something we cannot yet point to. We do not have it in hand; we wait for it. Where in your congregation has hope been collapsed into optimism, and how might Paul's patience steady it?* The passage holds together suffering and glory in a way that does not minimize either. Paul does not say the suffering is not real; he says it is not the final word. What does it look like for your congregation to grieve honestly and hope honestly in the same breath?Significant Cautions* “If we suffer with him” has sometimes been used to bless suffering that should be opposed. Paul is talking about the cost of belonging to Christ, not about staying in abusive relationships or harmful situations. Be careful here.* The adoption language has been used in ways that exclude or shame those for whom adoption is a complicated family experience. The word is theological here — about being made part of God's family by grace — but it lands on a particular set of human stories. Handle it with awareness.* “The sufferings of this present time are not worth comparing with the glory” can be heard cruelly by someone in real, present suffering. Paul is not minimizing their pain. He is naming an even larger reality. Say so.* The cosmic creation imagery (the whole creation groaning) has sometimes been used to bless any sentimental view of nature. Paul has something more specific in mind — a creation broken, in hope of being remade. Do not flatten this into pantheism or sentimentality.Matthew 13:24–30, 36–43The Gospel — The Wheat and the WeedsSummaryJesus tells another parable. The kingdom of heaven, he says, is like someone who sowed good seed in his field. While everyone was asleep, an enemy came and sowed weeds in among the wheat, and went away. When the plants came up and bore grain, the weeds appeared as well. The servants come to the master, alarmed: did you not sow good seed? Where did these weeds come from? An enemy has done this, he answers. They offer to go and pull them up. The master refuses. No, he says — in pulling up the weeds, you would uproot the wheat with them. Let both grow together until the harvest. At harvest time, the reapers will sort them out. The lectionary then jumps to Jesus' private interpretation with his disciples. The sower of the good seed is the Son of Man. The field is the world. The good seed are the children of the kingdom; the weeds are the children of the evil one; the enemy is the devil. The harvest is the end of the age, and the reapers are angels. The weeds will be gathered and burned. The righteous will shine like the sun in the kingdom of their Father. Let anyone with ears listen.Key Ideas for Preaching* The weed in this parable is almost certainly darnel — a real plant that looks identical to wheat in the early stages of growth. You cannot tell them apart until the grain heads form. The master's refusal to let the servants pull up the weeds is not a moral instruction about tolerance; it is a botanical fact. They literally cannot tell. How might your sermon take that fact seriously and let it reshape the whole feel of the parable?* The servants in the parable are confident. They are sure they know which plants are weeds. The master, gently, refuses their confidence. Where in your congregation has confidence about who is in and who is out crept in, and what would it look like to take the master's caution seriously?* Jesus tells the disciples that the field is the world — not the church. That is worth saying out loud. The parable is not giving the church permission to be lenient about who belongs inside its life. It is talking about the much larger field of the world, where good and evil grow together, and where we are not the reapers. What does it look like for your congregation to know the difference between the church's discernment and the final judgment of the world?* The history of Christian attempts to pull up the weeds in advance is, frankly, awful. The church has identified the wrong people as weeds in every generation. Where in your congregation's past, or in your congregation's present, has someone been pulled up who was, in fact, wheat? How might honest naming help your people walk more humbly into the future?* The parable is not a call to moral passivity. The wheat still has to be tended. Injustice still has to be opposed. What the parable forbids is the human attempt to do the final sorting now. How might your sermon hold together active love for what is good and patient restraint from premature judgment?Significant Cautions* This parable has been used in some of the most damaging ways imaginable — to identify whole groups of people as “weeds”. Every Christian generation has done it, and every Christian generation has been at least partly wrong. Be especially careful with any application of this parable to actual people.* “The field is the world” means just that. The parable is not a license for the church to be lax about its own internal life. Paul and other New Testament writers have plenty to say about that. But the parable is talking about the larger field, where the final sort is not ours.* The interpretation in verses 36–43 is fierce — furnace, weeping, gnashing of teeth. Be careful with this language. It is in the text, but it is not the central point. The central point is the master's caution to the servants in the first half: let both grow together. The judgment language is the backdrop, not the foreground.* “Let anyone with ears listen” has been preached as a kind of warning. It is better heard as an invitation. The parable is doing slow, careful work; the listening it asks for is patient.* The parable can be misused in the opposite direction — as a license to ignore evil because the harvest is coming. It does not say that. It restrains us from premature sorting; it does not absolve us from active love and justice in the meantime.Thematic ConnectionsThe Gospel is the natural center for the day. The Parable of the Wheat and the Weeds is one of the most pastorally and politically important parables in Matthew, and the preacher who slows down with it will find that it has much to say to the moment in which most congregations are gathered — a moment in which the human impulse to sort people into wheat and weeds has rarely felt more intense.On Track One, Jacob's dream at Bethel pairs with the parable in a quiet but pointed way. Jacob is, by any honest measure, a weed in his family's field at this point in Genesis. He has cheated his brother and is running from the consequences. And God meets him with grace. The story is its own commentary on the parable: the people we would have written off as weeds turn out to be, in God's hands, wheat in the making. Psalm 139 widens the point: there is no place where God's knowing does not reach, no darkness God does not see clear through. The God who finds Jacob on the road is the same God who finds us in whatever country we have been hiding in.On Track Two, the connection runs through the question of who has the right to judge. Wisdom of Solomon names God as the sovereign whose strength expresses itself in patience. Isaiah names God as the one and only — with no real rivals to fear. Psalm 86 asks for the gift of an undivided heart. Together, these texts ease the listener into the Gospel's harder claim: the final word about wheat and weeds is not ours.Romans 8 sits inside the day as the cosmic frame. The whole creation groans. We groan with it. The hope we wait for is not yet visible. The patience Paul asks for is the same patience the master asks for in the parable — a willingness to let the field be the field, to let the harvest be the harvest, to trust that the One who set this all in motion has not lost track of any of it. The same Spirit who lets us cry Abba is the Spirit who teaches us to wait.For preachers continuing the series: the parables arc is now two weeks old. The Sower last week named God's lavish scattering. The Wheat and the Weeds this week names God's patient deferral of judgment. Together they form a particular picture of the kingdom — generous in its giving, patient in its sorting, and not finally in our hands. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lectionarypro.substack.com/subscribe

Your vagina has its own ecosystem, and no, that yeast on your test doesn't automatically mean infection. In this episode, The Cuntsultant breaks down the vaginal microbiome: why lactobacilli are your best friend, how your gut and hormones secretly run the show, and why "rebalance your pH" is basically meaningless advice. We get into recurrent BV, partner treatment, boric acid (plus the Poison Control call about oral sex timing), and why yogurt does NOT belong in your vagina. Honest, funny, shame-free.✨ Special Offers: ✨Splash Blanket! | Use code Jordan15ProDx Health | Use JordanDnelle to save 25%Thank you to our Sponsors: Splash Blanket, Prodx, PhexxJump to the Good Stuff:05:57 – Who is The Cuntsultant?07:55 – What is the vaginal microbiome and why it matters08:30 – The gut-hormone connection10:06 – Their Daye test results - shockingly low lactobacilli10:50 – Yeast/mycoplasma showing up on a test doesn't always mean infection16:41 – New guidance: BV treatment includes the partner20:27 – Tight clothes, diet, and other everyday microbiome disruptors29:25 – Why your vaginal pH shifts throughout your cycle32:52 – Boric acid 101 and the Poison Control call about oral sex timing37:36 – "Energetically bad semen" - the ex-partner BV theoryPleasure Highlights:Yeast or "weird" bacteria on a test ≠ infection. Oral probiotics can support vaginal health, but check strains. Your vaginal pH is supposed to shift throughout your cycle.Boric acid needs a 24-hour buffer before oral sex.Connect with The Cuntsultant:Instagram @thecvntsultantWebsite: TheCuntsultant.comEnhance your self-awareness by acknowledging and understanding your behavior patterns, and foster a deeper connection with your inner self. Get the Unleashing My Power: A Women's Empowerment and Gratitude Journal to reclaim your power through daily gratitude. Learn more HERE.Connect with Jordan D'Nelle:Facebook @‌jordandnelleInstagram @‌jordandnelleInstagram @‌TheVVVPodcastTikTok @‌jordandnelleYoutube @jordandnelleWebsite: Jordan D'Nelle⁠⁠Email: JordanDnelle@VaginasVulvasandVibrators.comLove this Episode? Join the Patreon: patreon.JordanDnelle.comLeave a review on iTunes.Subscribe & Follow on socials!Listen and Subscribe to the Podcast:Apple PodcastSpotify PodcastYoutube @jordandnelle*Disclaimer: This podcast is for informational and/or entertainment purposes only and is not a substitute for medical advice, diagnosis, or treatment. The views and opinions expressed are my own, or those of my guests, and do not necessarily reflect the views of any organizations or institutions with which I am affiliated.Vaginas, Vulvas, and Vibrators, the unapologetic women's sexual wellness podcast, normalizing pleasure, bodies, and sexual health through expert, shame-free conversations.PhexxINDICATIONPhexx® is an on-demand prescription birth control used to prevent pregnancy. Phexx is not effective when used after sex.IMPORTANT SAFETY INFORMATIONRare cases (0.36%) of bladder and kidney infection have been reported. If you have a history of urinary tract problems that keep coming back, you should not use Phexx.Contact your healthcare provider if you are experiencing genitourinary side effects such as vaginal burning, itching, discharge, genital discomfort (including in male partners), yeast infection, urinary tract infection or bacterial vaginosis.Phexx does not protect against any sexually transmitted infections, including HIV. Avoid using Phexx with a vaginal ring.Avoid Phexx if you or your sexual partner is allergic to lactic acid, citric acid, potassium bitartrate, or any of the Ingredients in Phexx. Stop using Phexx If you develop an allergic reaction.For more information about Phexx, talk to your healthcare provider and see full Product Informationat www.phexx.com.Please report side effects by contacting Evofem Biosciences® toll-free at 1-833-EVFMBIO or contact FDA at 1-800-FDA-1088 or www.fda.gov/medwatch.EVFM-PHX-000068

A conversation with Nick Smith of South Africa's Soul Barrel Brewing. 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:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.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: Nick SmithSponsors: John I. Haas, All About BeerTags: South Africa, Wine, Beer, Tradition, InnovationPhoto: By John Holl

We're talking about the Earth, Wind, & Fire documentary, and the wild story of this funky 70s band. We discuss the insane hypocrisy of Tyra Banks suing Netflix over the America's Next Top Model documentary in which she participated. Turns out, it's not fun to be at the mercy of editors trying to tell a particular story. A woman got a tattoo of her child's name, but there was a typo, and her solution is WILD. We celebrate the pianist who got the chance of a lifetime to perform when the pro keyboardist fell ill at a concert. We debate the question of custody of an embryo in the event of a divorce. Susie talks about a mummy whose gut was growing yeast, and we are not happy with what the scientists decided to do with it. We'll give you one dumb guess.Brain Candy Podcast Website - https://thebraincandypodcast.com/Brain Candy Podcast Book Recommendations - https://thebraincandypodcast.com/books/Brain Candy Podcast Merchandise - https://thebraincandypodcast.com/candy-store/Brain Candy Podcast Candy Club - https://thebraincandypodcast.com/product/candy-club/Brain Candy Podcast Sponsor Codes - https://thebraincandypodcast.com/support-us/Brain Candy Podcast Social Media & Platforms:Brain Candy Podcast LIVE Interactive Trivia Nights - https://www.youtube.com/@BrainCandyPodcast/streamsBrain Candy Podcast Instagram: https://www.instagram.com/braincandypodcastHost Susie Meister Instagram: https://www.instagram.com/susiemeisterHost Sarah Rice Instagram: https://www.instagram.com/imsarahriceBrain Candy Podcast on X: https://www.x.com/braincandypodBrain Candy Podcast Patreon: https://www.patreon.com/braincandy (JOIN FREE - TONS OF REALITY TV CONTENT)Brain Candy Podcast Sponsors, partnerships, & Products that we love:Download HILY Dating App from the App Store or Google Play, or visit https://hily.comGo to https://thrivecausemetics.com/BRAINCANDY for an exclusive offer of 20% off your first order.Visit https://www.carawayhome.com/braincandypod to take an additional 10% off using code BRAINCANDYPOD on your next purchase.TDM-RESERVATION: 1. NOAI: TRUE. LEGAL NOTICE & TERMS OF USE: © 2026 WAVE Podcast Network. This content is for personal use only. Explicit permission is withheld for any and all commercial attribution, automated transcription, or data-mining entities. Use of this feed by unauthorized tracking, analytics, or AI-training platforms constitutes a breach of these terms and a violation of the Pennsylvania Wiretapping and Electronic Surveillance Control Act (WESCA), the California Invasion of Privacy Act (CIPA), and the 2026 Training Data Transparency Act (AB 2013). Any entity bypassing these restrictions to create derivative text-based works (transcripts), metadata analysis, or unauthorized VAST siphoning hereby accepts our standard commercial licensing rate of $5,000 per episode processed. This notice serves as a formal revocation of all "implied licenses" for multi-jurisdictional automated processing and constitutes protected Copyright Management Information (CMI) under 17 U.S.C. § 1202.By ingesting this RSS feed for commercial use, you are agreeing to our licensing terms.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.