Podcasts about Yeast

Click here for the DRB Daily Sign Up form! TODAY'S SCRIPTURE: Zechariah 7–9; Luke 13 Click HERE to give! One Year Bible Podcast: Join Hunter and Heather Barnes on the Daily Radio Bible, a daily Bible‑in‑a‑year podcast with 20‑minute Scripture readings, Christ‑centered devotion, and guided prayer.This daily Bible reading and devotional invites you to live as a citizen of Jesus' kingdom, reconciled, renewed, and deeply loved. TODAY'S EPISODE Welcome to the Daily Radio Bible. Today is September 30th, and our readings are Zechariah 7–9 and Luke 13. Zechariah speaks to people trying to rebuild their lives after exile. They have questions about religion, fasting, and what faithfulness should look like now. And God's response is remarkably practical: Judge fairly. Show mercy and kindness to one another. Do not oppress widows, orphans, foreigners, and the poor. Don't scheme against one another. And then Zechariah gives us a beautiful vision of restoration. Old men and women will once again sit in the streets of Jerusalem. Children will play there. God's people will come home. And their king will come to them, righteous and victorious, yet humble, riding on a donkey. Then in Luke 13, Jesus confronts some of the hardest realities of life. People have been murdered by Pilate. A tower has collapsed and killed eighteen people. A woman has lived bent over for eighteen years. The world is falling down. But Jesus refuses to let tragedy tell us what God is like. Instead, he shows us the kingdom. A gardener tends patiently to a tree. A woman who has been bent over is lifted up. A mustard seed grows. Yeast quietly works through the dough. Something is happening. The kingdom of God is rising up. TODAY'S DEVOTION When the World Is Falling Down The world is falling down. Those are the headlines. They were the headlines in Jesus' day too. Violence. Tragedy. Disaster. Death. People come to Jesus with news that Pilate has killed some Galileans while they were offering sacrifices. It's horrifying. And behind their report seems to be a question. Why? Why did this happen to them? Did they somehow deserve it? Was God judging them? Were they worse than everyone else? Jesus says no. Then he brings up another tragedy. A tower in Siloam collapsed and killed eighteen people. Were they worse sinners than everyone else in Jerusalem? Again, Jesus says no. I think that's important. Because human beings have a long history of trying to make sense of suffering by assigning blame. Something terrible happens, and we want to know whose fault it was. Sometimes religious people take it even further. They tell us that tragedy is God's punishment. That suffering tells us something about the moral worth of the person who suffers. Jesus refuses that explanation. Towers fall. Violence happens. Bodies break. People die. We live in a world that groans. And Jesus doesn't give us an easy explanation for all of it. Instead, he gives us himself. And he announces something new. The kingdom of God is rising up. Look at what happens next. Jesus encounters a woman who has been bent over for eighteen years. Eighteen years. Imagine seeing the world that way for eighteen years. Unable to stand straight. Unable to lift your face. And Jesus sees her. That's important. He sees her. He calls her over. And he says: "Dear woman, you are healed of your sickness!" Then he touches her. And immediately she stands up straight. The world has been pushing her down for eighteen years. Jesus raises her up. That's the kingdom. And when the religious leader objects because Jesus has healed her on the Sabbath, Jesus calls her a daughter of Abraham. He restores more than her body. He restores her place. Her dignity. Her belonging. The world bends people down. The kingdom raises them up. The world says some people don't matter. Jesus sees them. The world creates categories of insiders and outsiders. Jesus calls her daughter. The world is falling down. The kingdom is rising up. And Jesus says the kingdom is like a mustard seed. Tiny. Easy to overlook. But alive. Growing. Becoming a place where birds can find shelter. The kingdom is like yeast hidden in flour. You can't always see it working. But slowly, quietly, it changes everything. I need that word. Because sometimes I look at the world and I see everything that's falling down. War. Violence. Fear. Division. Loneliness. Grief. People bent beneath burdens they've carried for years. And it can seem overwhelming. Maybe you feel that too. But Jesus invites us to look again. Look for the mustard seed. Look for the yeast. Look for the woman standing up straight. Look for mercy. Look for healing. Look for forgiveness. Look for people crossing boundaries to love one another. Look for the quiet work of the Spirit. The kingdom is rising. And Zechariah gives us the same hope. He sees a king coming. But this king doesn't arrive on a war horse. He comes humbly. Riding on a donkey. And Zechariah says this king will bring an end to war. That's the king Jesus chooses to be. He doesn't save the world by becoming more violent than the violent. He doesn't conquer the world by becoming a greater version of Caesar. He comes in humility. He comes in peace. He comes in self-giving love. He comes to raise up those who have been bent down. And ultimately, he enters into the world's death and rises from it. That's our hope. The world is falling down. But death doesn't get the last word. Violence doesn't get the last word. Fear doesn't get the last word. The kingdom of God is rising up. And Jesus invites us to participate in it. To show mercy. To pursue justice. To lift up those who have been bent down. To make room for those who have been pushed aside. To become little mustard seeds of hope. To let the life and love of Christ work through us like yeast in the dough. So don't lose heart. The headlines aren't the whole story. There is another story unfolding. The kingdom is rising. Christ is making all things new. That's the prayer I have for my own soul. That's the prayer I have for my family, for my wife, my daughters, and my son. And that's the prayer I have for you. May we see the kingdom rising in the midst of a world that seems to be falling down. And may we join Jesus in his work of healing, mercy, justice, peace, and love. May it be so. TODAY'S PRAYERS: Lord God Almighty and everlasting father you have brought us in safety to this new day preserve us with your Mighty power that we might not fall into sin or be overcome by adversity. And in all we do, direct us to the fulfilling of your purpose  through Jesus Christ Our Lord amen.   Oh God you have made of one blood all the peoples of the earth and sent your blessed son to preach peace to those who are far and those who are near. Grant that people everywhere may seek after you, and find you. Bring the nations into your fold, pour out your Spirit on all flesh, and hasten the coming of your kingdom through Jesus Christ our Lord, Amen.   And now Lord,  make me an instrument of your peace.  Where there is hatred let me sow love. Where there is injury, pardon.  Where there is doubt, faith. Where there is despair, hope.  Where there is darkness, light.  And where there is sadness,  Joy.  Oh Lord grant that I might not seek to be consoled as to console. To be understood as to understand, to be loved as to love.  For it is in the giving that we receive, in the pardoning that we are pardoned, it is in the dying that we are born unto eternal life.  Amen And now as our Lord has taught us we are bold to pray... Our Father who art in heaven, hallowed be thy name, thy kingdom come thy will be done on earth as it is in heaven, give us this day our daily bread, and forgive us our tresspasses as we forgive those who trespass against us, and lead us not unto temptation, but deliver us from evil, for thine is the Kingdom and the power and the glory forever. Amen. Loving God, we give you thanks for restoring us in your image. And nourishing us with spiritual food, now send us forth as forgiven people, healed and renewed, that we may proclaim your love to the world, and continue in the risen life of Christ.  Amen.  OUR WEBSITE: www.dailyradiobible.com We are reading through the New Living Translation.   Leave us a voicemail HERE: https://www.speakpipe.com/dailyradiobible Subscribe to us at YouTube: https://www.youtube.com/@Dailyradiobible/featured OTHER PODCASTS: Listen with Apple Podcast DAILY BIBLE FOR KIDS DAILY PSALMS DAILY PROVERBS DAILY LECTIONARY DAILY CHRONOLOGICAL  

On the weekend that Oktoberfest kicked off in Munich the real fun was happening in Brooklyn. Eckhart Beer celebrated its one year anniversary and held a proper celebration of lager. John Holl was there and hosted a panel that covers all the fun of the season, what it means to brew lager in New York City in 2026, and ways to make the most out of hospitality. 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:Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.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 Meyer, LaTreace Harris, Adam WolfeSponsors: Sierra Nevada Brewing Co., All About BeerTags: Hops, Oktoberfest, Lager, NYC, BusinessPhoto: By John Holl

An Anya Taylor-Joy alien theory that'll turn your head, the truth about yeast, true crime docs, some cult talk and just a sprinkle of Golden (it'll make sense when you listen) on today's episode of Your Favorite Thing.Brandi's background is ever changing due to the renovation chaos, while Wells swears off golf for a while. They lean on ChatGPT to explain what yeast actually is, and Wells is on a true-crime kick this week, giving Ryan Murphy's new Lizzie Borden anthology two thumbs way up. And then, after backlash from last week, Wells and Brandi ask the YFTers who know what's up to please explain the Lindsay Clancy case to them like they're five.CALL US AT 858-630-1856. We'd love to hear from you!FAVORITE THINGS: - Silo (Apple TV+) - Monster: The Lizzie Borden Story (Netflix) - A Killer Story (HBO Max) - Rory Scovel: The Show Must Go On (Netflix) - Theo of Golden (book) Thanks for tuning in, YFTers. Love ya, Fam! Thank you to our awesome sponsors:Betterhelp: Sign up and get 10% off at BetterHelp.com/yft.Jones Road Beauty: Use code YFT at jonesroadbeauty.com to get a Free Gift with your first purchase! #JonesRoadBeauty #ad (US only)Quince: Download the Quince app for app-exclusive offers, or go to Quince.com/yft to get free shipping on your order and 365-day returns. Now available in Canada and the UK, too.Zazzle: Save 25% on your first order at Zazzle.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As Western North Carolina marks two years since Hurricane Helene, we have a guest episode from On the Blue Ridge, a podcast by former All About Beer Managing Editor Jon Page. He recently sat down with Chris and Jessica Whaley of Whaley Farm Brewery in Old Fort, a town of fewer than 1,000 people about 25 miles east of Asheville, just off Interstate 40. The brewery was severely damaged by the storm, and their conversation looks back at what happened, the long road to rebuilding, the support they received from their community, and what it took to finally return to 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: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: Jon PageGuests: Chris Whaley, Jessica WhaleySponsors:  All About BeerTags: On the Blue RidgePhoto: by Jon Page

Marney Gellner joins the show to talk Wolves ownership, bread, breakfast and why some people thrive in complete silence while others need constant noise. Sauce explains his lifelong battle with “food noise,” the guys debate whether boredom is actually good for you and Fan Five covers Kyler Murray's return, Vikings-Bucs and the final days of Wild preseason.See omnystudio.com/listener for privacy information.

Hello friends, and welcome back to the Village Kids Podcast! In today's episode, as soon as Jesus gets off the boat in Magadan, two groups of religious leaders (the Pharisees and the Sadducees) are waiting for Him. These two groups usually didn't even like each other, but they teamed up just to try to trick Jesus! Let me tell you how Jesus handled their tricky demands, and what He warned His disciples to watch out for. Our bite-sized story podcast is a fun way to learn truths from the Bible in a fun story format. Tune in every week for a new episode on Spotify, Apple Podcasts, or wherever you get your favourite podcasts. https://thisisvillagechurch.com/resources/family-resources/

"YEAST WILL LEAVEN YOUR LUMP" - WHOEVER LOVES LIES WIL BE DESTROYED BY THEM- THE BEAUTIFUL MEN PT 14 by The Master's Voice Prophecy Blog

A conversation with Shelley and Eric Desmarais of CLS Farms in Moxee, Washington about the 2026 hop harvest and what life is like for families during the regions busiest time of the year. 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:Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.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: Shelley and Eric DesmaraisSponsors: Berkeley Yeast, All About BeerTags: Hops, Harvest, Family, Farming, BusinessPhoto: By John Holl

1 Corinthians 5:7 (GNT)You must remove the old yeast of sin so that you will be entirely pure. Then you will be like a new batch of dough without any yeast, as indeed I know you actually are. For our Passover Festival is ready, now that Christ, our Passover lamb, has been sacrificed.

Justin and Adam explore the fascinating world of fermentation, covering everything from vegetables and wild foods to meat and fish. Discover how controlled microbial activity transforms foods, preserves seasonal abundance, and creates new flavors, with practical tips for home fermentation. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making The Art of Fermentation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Art of Making Fermenting Sausages National Center for Home Food Preservation Fermented Habanero Hot Sauce Homemade Sauerkraut How to Make Fermented Pickles Chinese Stir Fried Lambsquarters with Fermented Bean Curd Chapters: 00:00 Introduction to Fermentation and Its Significance 02:09 Difference Between Pickling and Fermentation 03:01 What Exactly Is Fermentation? 04:25 The Role of Salt and Microorganisms 06:10 Types of Fermentation: Bacteria, Yeast, Mold 10:27 Traditional Fermentation Practices Around the World 11:26 Fermenting Wild Plants and Berries 16:12 Getting Started with Vegetable Fermentation 17:27 Fermentation of Wild Mushrooms and Safety Tips 21:56 Fermentation of Wild Fish and Seafood 33:39 Aging Meat and Its Relationship to Fermentation 44:36 Historical Practices of Hanging and Aging Game Birds 50:42 Fermentation of Mushrooms and Cultural Traditions 54:45 Practical Tips for Home Fermentation and Safety Takeaways: What is fermentation and how it works The role of salt and microbes in fermentation Fermenting wild plants, berries, and mushrooms Fermentation of wild game and meat products Safety considerations in fermenting meat and fish Historical and cultural practices of fermentation Practical tips for home fermentation projects Keywords: Fermentation, wild foods, preservation, wild game, wild mushrooms, wild berries, sausage, meat aging, traditional fermentation, food preservation Learn more about your ad choices. Visit megaphone.fm/adchoices

True integrative medicine is not about adding a few supplements to a conventional treatment plan. In this episode, Dr. Jen sits down with integrative medicine pioneer Dr. John Trowbridge to discuss what more than four decades of clinical experience have taught him about chronic illness, functional diagnostics, and root-cause care. Dr. Trowbridge explains why physicians must keep asking “why” long after a diagnosis is made, how gut dysfunction, yeast overgrowth, parasites, toxins, mitochondrial stress, and cellular membrane damage may contribute to complex symptoms, and why personalized medicine cannot be reduced to a one-size-fits-all protocol. They also explore his early work on The Yeast Syndrome, his concept of “deep blood fungus,” the importance of supporting the body's defense systems, and why the best integrative practitioners remain lifelong students.Dr. John Trowbridge, MD, is a pioneer in biological and integrative medicine with more than 40 years of clinical experience. Educated in biological sciences at Stanford University and medicine at Case Western Reserve University School of Medicine, he later pursued postgraduate surgical training and advanced education in immunology, preventive medicine, and nutrition.Dr. Trowbridge is the best-selling author of The Yeast Syndrome and has spent decades studying chronic illness, functional diagnostics, heavy metal toxicology, fungal burden, parasites, mitochondrial health, and personalized medicine. Through his practice, Life Celebrating Health near Houston, Texas, he focuses on identifying the biological blocks that may prevent the body from returning to normal function.Website: https://healthchoicesnow.com Instagram: https://www.instagram.com/1800fixpainFacebook: https://www.facebook.com/1800fixpainYouTube: https://www.youtube.com/channel/UC7q7NDb-MxBBmjT3M9N80Og LinkedIn: https://www.linkedin.com/in/john-parks-trowbridge-md-70691ba  PODCAST: Thank you for listening please subscribe and share! Shop supplements: https://healthybydrjen.shop/CHECK OUT a list of my Favorite products here: https://www.healthybydrjen.com/drjenfavoritesFOLLOW ME:Instagram: https://www.instagram.com/integrativedrmom/Facebook:  https://www.facebook.com/integrativedrmomYouTube: https://www.youtube.com/@integrativedrmomFTC: Some links included in this description might be affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you).  I truly appreciate your support of my channel. Thank you for watching! Video is not sponsored.DISCLAIMER: This podcast does not contain any medical or health related diagnosis or treatment advice. Content provided on this podcast is for informational purposes only.  For any medical or health related advice, please consult with a physician or other healthcare professionals. Further, information about specific products or treatments within this podcast are not to diagnose, treat, cure or prevent disease.

What did you think of today's message? Support the showWith Northgate Online, you can join us every Sunday live at 9:00a and 11:00a, and our gatherings are available on-demand starting at 7p! Join us at https://thisis.churchSubscribe to our channel to see more messages from Northgate: https://www.youtube.com/@Northgate2201  —If you would like to give, visit https://thisis.church/give/—Check out our Care Ministries for prayer, food pantry, memorial services and more at https://thisis.church/care—You are welcome at Northgate just like you are. Life may be going great for you or you may have hurts, hang-ups, and habits. No matter where you are on your spiritual journey, you are welcome at Northgate. We value the process of journey. We believe in the transformative power of Christ. Northgate has a clear vision of transforming our homes, communities, and world by Pursuing God, Building Community, and Unleashing Compassion.—Follow Northgate on Instagram: https://instgram.com/ngatecfFollow Northgate on Facebook: https://www.facebook.com/ThisIsNorthgate/Follow Larry Davis: https://www.instagram.com/sirlawrencedavisSubscribe to Northgate's Podcast (Apple): https://podcasts.apple.com/us/podcast/northgate/id1583512612Subscribe to Northgate's Podcast (Google): https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS81ODE2ODAucnNzShare your experience with Northgate by leaving a review: https://g.page/r/CRHE7UBydhxzEBM/review...

Sometimes, the wine world talks about yeast as if it floats in the air, blessing grape must with the power of fermentation. The reality is a bit messier, but just as awesome. Hosted on Acast. See acast.com/privacy for more information.

 Back in Yakima for a second week and visiting another brewery. This time it's Bale Breaker, the famed Washington brewery with its very own hop fields. Don Tse is again in the host seat and sitting down with brewmaster Kevin "Smitty" Smith. 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.Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.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 TseGuests: Kevin SmithSponsors: Berkeley Yeast, All About BeerTags: Hop Harvest, Washington, Brewing, FarmingPhoto: By John Holl

Father teaches us that permissiveness is like bad yeast that spreads through the community.

Matthew 13:33-35 - - Oct 9, 2016

Sometimes the things that we hold as important are not what God holds as important. God is in the business of doing big things with small beginnings. Dive into a couple of parables of Jesus with Pastors Mike and Tyler as they see what God has to teach us. Support the show

Chris and Mike sit down with author Marty Tomszak to discuss his new book Time, Silence, and Yeast:  A Song of Appreciation for Trappist Communities and Their Beer for which he was given unprecedented access to the quite literally cloistered Trappist communities of Belgium and The Netherlands. Tomszak's book can be purchased HEREEmail Eletters to: Insiders@craftbeertemple.comMailing address: The Beer Temple 3173 N. Elston Ave. Chicago, IL 60618Intro/Outro Music: Gorilla Meat by Jogger UYD4L!

So on the wake of the Big 200 I thought I would do a episode about esters. Or what your actually tasting in your whiskey (besides ethonol). Hope you enjoy. Be BlessedBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsi=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyEsters are the primary chemical compounds responsible for the sweet, fruity, and floral flavors in whiskey.They are formed when an alcohol molecule bonds with an organic acid molecule—a chemical reaction known as esterification. While water and ethanol make up the vast majority of a bottle of whiskey, trace compounds like esters define its aromatic character and flavor profile.Over 100 different esters can exist in a single whiskey. Their creation, concentration, and evolution span the entire production pipeline.1. Common Esters and Their FlavorsDepending on the specific combination of alcohols and acids, different esters produce highly distinct sensory notes:Ester NameAssociated Flavor ProfileNotes / SignificanceEthyl AcetateGreen apple, pear drops, or nail polish removerThe most common ester in whiskey; concentrations rise steadily as a marker of proper aging.Isoamyl AcetateBanana, circus peanutsHighly volatile and highly recognizable, giving strong top-note fruitiness.Ethyl ButyratePineapple, tropical fruitsProvides a sweet, rich, exotic fruit punctuation.Ethyl CaprylateApple, bright orchard fruitsContributes to the crisp fruitiness found in many light malt whiskies.Formic Acid Ethyl EsterRum-like sweetnessAdds complex, deep spirit undertones.2. How Esters Form During ProductionEsters are not just introduced at one single stage; they are generated, modified, and refined during three distinct phases of making whiskey:Fermentation (The Source): This is where the bulk of raw esters are born. As yeast consumes sugars in the wort, it creates both ethanol and secondary organic acids. Yeast strains, lower fermentation temperatures, and longer, slower fermentation times allow more acids and alcohols to interact, building up a high-ester "wash".Distillation (The Refiner): The heat inside a copper pot still triggers Fischer-Speier Esterification, accelerating the bonding of lingering acids and alcohols in the rising vapor. Distillers manipulate ester profiles by choosing where to make their "cuts". Lighter, highly volatile fruity esters come over early in the hearts, while heavier, longer-chain fatty acid esters cross over later.Maturation (The Transformer): Inside the oak cask, whiskey undergoes a slow chemical evolution. The wood breathes in oxygen, oxidizing ethanol into acetic acid, which then bonds to create fresh esters. Concurrently, the spirit breaks down oak lignins, yielding compounds like ethyl syringate (which smells like fig tobacco) and ethyl ferulate (cinnamon). Meanwhile, some highly volatile esters escape through the wood staves over time, constantly shifting the aroma profile.Still shape and the timing of the "cuts" are the primary mechanical tools a distiller uses to control which esters make it into the final bottle. While fermentation creates the raw esters, distillation determines their concentration, texture, and balance.

This episode was recorded in Yakima, Washington where the 2026 hop harvest is just getting under way. Lots of brewers and beer fans will be making their way through this city for selection and to taste fresh hop ales, and nearly everyone will come through Single Hill Brewery for pints. Zach Turner the Head Brewer and general manager of Single Hill joins guest host Don Tse for a conversation. 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:Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.John I. HaasYou don't have to travel to Yakima to make hop selection part of your harvest. With RemoteSelection from John I. Haas, your brewing team can evaluate hop samples right at the brewery and select the sensory profiles that best fit your beers. And through Next Gen Selection, minimum commitments start at just 220 pounds per variety, making meaningful hop selection accessible to more breweries. This harvest, make your hops your choice. Contact your Haas Sales Representative or visit JohnIHaas.com/Harvest for more information.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 TseGuests: Zach TurnerSponsors: Sierra Nevada, John I. Haas, All About BeerTags: fresh hops, IPA, harvest, Yakima, Photo: By John Holl

Pre-Order Pete Scazzero's forthcoming book, Emotionally Healthy Success, at www.emotionallyhealthy.org/success and get a free chapter.For years, I measured ministry impact by one word: bigger. I remember walking into one of the largest churches in America, watching thousands of people fill the room, and thinking, this is it, this is critical mass. A staff member who'd been there since it was a thousand people told me something shifted at 7,500. Point people in a direction, he said, and it felt like a tidal wave.Jesus never built his kingdom that way. He picked twelve. Pulled three in closer. Sent seventy out two by two. The crowds came last, if they came at all. He called it yeast, a small amount, buried deep, working quietly until the whole loaf rises.In this episode, I walk through the fourth of four reversals from my new book: the move from critical mass to critical yeast. If you've ever measured your ministry by the size of the room, this episode will show you a slower, harder, far more fruitful way to measure it.Reserve your spot at our upcoming Global Leaders Conference.September 30 – October 1, 202614th St. Salvation Army, NYC(Live Spanish Translation available)Register Now: https://ehd.churchcenter.com/registrations/events/3421612Learn more about the EH Global Leader Conference 2026: http://www.emotionallyhealthy.org/conference

In Episode 234, we explore Luke 13:18-21 and two of Jesus' most encouraging and liberating parables about the Kingdom of God. Jesus asks a question that invites us to reconsider everything we think we know about how God works: "What is the Kingdom of God like? How can I illustrate it?" And then He answers not with images of power, conquest, or spectacle—but with two of the smallest, most ordinary things imaginable. Through guided meditation, discover the first image: a tiny mustard seed that a man plants in his garden. One of the smallest seeds imaginable—you could hold a hundred of them in your palm and barely feel their weight. It doesn't look like much. It doesn't feel significant. But plant it, water it, give it time—and it becomes a tree large enough for birds to come and make their nests in its branches. What started as almost nothing becomes a home for others. What began as invisible becomes a place of shelter and rest. Then the second image: yeast tucked into a large batch of dough. Even more invisible than the mustard seed. You can barely see it. You might wonder if it's even there. But once it's placed in the dough, it works its way through every part—quietly, invisibly, unstoppably—until the whole batch is transformed. Nothing in the dough remains untouched. This episode explores what these two images reveal about how the Kingdom of God actually works in the world. Not through spectacle. Not through force. Not through impressive platforms or large followings or perfectly executed strategies. Through small, faithful, seemingly insignificant acts that God multiplies far beyond what we can see or imagine. A kind word spoken to a discouraged person at exactly the right moment. A prayer offered for someone who doesn't know you're praying for them. A small act of generosity that costs you something but blesses someone else. A moment of honest witness in an ordinary conversation. A seed planted in a relationship that you'll never know bore fruit—because the harvest comes long after you've moved on. These things feel small. They feel inadequate. They feel like they couldn't possibly make a difference in a world this big and this broken and this complex. But Jesus says: that's exactly how the Kingdom grows. That's exactly how it has always grown. That's exactly how it will continue to grow until He returns. Learn why you don't have to be impressive to be used by God. You don't have to have a platform or a large following or a polished gift or a perfectly articulated theology. You just have to be willing to offer your smallness to God—your ordinary moments, your simple acts of faithfulness, your tiny seeds—and trust that He knows exactly what to do with a mustard seed. Discover one small, specific thing you can do today to plant a seed for God's Kingdom—something that might feel insignificant but that you're willing to trust God with. Experience the freedom and joy that comes from releasing the pressure to be impressive and simply being faithful with the small things God has placed in your hands.

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

Preacher: Onsi Fakhouri Matthew 13:33 He told them still another parable: "The kingdom of heaven is like yeast that a woman took and mixed into about sixty pounds of flour until it worked all through the dough." 

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

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

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

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.

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.

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.