Podcasts about Yeast

Andy Crouch hosts a special episode of the podcast recorded live from Notch Brewing's Forever Lager '26 Festival. The panel includes Brittney Barrie of Barrie Haus Brewing, Tom Beckmann of Goldfinger Brewing, and Todd DiMatteo of Good Word Brewing. Together they answer the question "How Do Brewers Overcome the 'Lager is Cheap' Messaging." 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: Andy CrouchGuests: Brittney Barrie, Tom Beckmann, Todd DiMatteo Sponsors: All About BeerTags: LagerPhoto: 

The Brown Bag team are taking over the pitch with the world premiere of their official World Cup anthem, and the crew is convinced it's a bigger hit than the Thriller album! ⚽

The brothers are back to ramble on about some nonsense.Email us stuff at punandgame@gmail.com Merch:https://teespring.com/stores/punandgamePromo Code: WGAF for free shippingYouTube:https://www.youtube.com/channel/UCDUpI3McVZBegI28on8uwOATwitter:@PunandGameInstagram:@WadeTaylor_WGAF@PunandGame

Red yeast rice contains the drug lovastatin and may also contain kidney toxins.

A panel conversation recorded during Notch Brewing's Forever Lager '26 festival. A smart group of brewing professionals got together and answered the question: How do you stay relevant in a copycat craft brewery world? Guests include: Kaitlyn LeLoup, Jason Bullen, Morgan Snyder, Amanda Cardinali. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Kaitlyn LeLoup, Jason Bullen, Morgan Snyder, Amanda CardinaliSponsors: John I. Haas, All About BeerTags: lagerPhoto: by John Holl

Urinary tract infections are one of the most common health issues women experience, yet there's still so much confusion about what they are, why they happen, and how they're different from yeast infections and other vaginal conditions. In this episode of Ask Dr. A, Dr. Aliabadi breaks down the anatomy behind UTIs, explains the difference between bladder infections and kidney infections, and shares the symptoms every woman should know.Dr. Aliabadi also dives into why some women seem to get recurrent UTIs while others never experience them, covering the roles of hydration, sex, genetics, hormones, menopause, and the vaginal microbiome. She explains how bacteria causes infection, why urine cultures are essential for an accurate diagnosis, and the common mistakes that can lead to repeated infections.Plus, you'll learn evidence-based prevention strategies, including the truth about cranberry supplements, D-mannose, vaginal estrogen, probiotics, and whether peeing after sex actually helps. If you've ever wondered why UTIs keep coming back, or how to lower your risk, this episode is packed with practical information every woman should know.Subscribe to SHE MD Podcast for expert tips on PMOS, endometriosis, fertility, hormonal balance, mental health, and more. Share with friends and visit SHE MD website and Ovii for research-backed resources, holistic health strategies, and expert guidance on women's health and well-being.SponsorsMidi: Ready to feel your best and write your second act script? Visit JoinMidi.com today to book your personalized, insurance-covered virtual visit. Peloton: Let yourself run, lift, sculpt, push and GO. Explore the new Peloton Cross Training Tread+ at onepeloton.comMyriad: List GetMyRisk.com to learn more about hereditary cancer testing and how you can use Myriad's virtual care option for fast, at-home testing - no office visit required. Talkiatry: Head to Talkiatry.com/shemd and complete the short assessment to get matched with an in-network psychiatrist in just a few minutes.Transcendental Meditation: Curious about Transcendental Meditation? Find a certified teacher near you and begin your journey today. Go to TM.org/SheMDWhat You'll LearnThe difference between UTIs, bladder infections, kidney infections, and yeast infectionsHow bacteria enters the urinary tract and causes infectionCommon UTI symptoms and warning signs you shouldn't ignoreWhy some women are more prone to recurring infectionsThe role of hydration, sex, and vaginal health in UTI preventionHow menopause and declining estrogen affect urinary tract healthWhen a urine culture is necessary and why it mattersThe truth about cranberry supplements, D-mannose, and other prevention strategiesWhy recurrent UTIs may require a deeper investigationKey Timestamps00:00 Welcome to She MD Podcast00:46 UTI, Yeast infection, Bladder infection, and Kidney infection07:12 E.coli and how you get them in the urethra13:09 How is the test called?19:45 What can a woman do for these infections?29:13 What kind of treatment will help with the infection?37:15 Vaginal Estrogen Treatment 45:18 How do you address the bacteria?50:20 How much is too much?51:40 Let's address some myths 53:33 Final WordsKey TakeawaysUTIs and yeast infections are completely different conditions that affect different parts of the body.Most UTIs begin as bladder infections caused by bacteria entering the urethra.Early diagnosis and treatment can help prevent serious kidney infections.Hydration, urinating after sex, and avoiding prolonged urine retention can reduce risk.Vaginal microbiome health plays a major role in preventing recurrent UTIs.Menopause-related estrogen loss can increase susceptibility to urinary tract infections.A urine culture is the best way to confirm whether symptoms are truly caused by a UTI.Cranberry extract and D-mannose may help prevent recurrent infections but are not treatments for active UTIs.Recurrent infections should prompt an evaluation of underlying causes rather than repeated rounds of antibiotics.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oh, mama!See omnystudio.com/listener for privacy information.

Big things often start small. In Matthew 13:31-33, Jesus compares the Kingdom of God to a mustard seed and yeast, two small and seemingly insignificant things that produce extraordinary results over time. In this message, Pastor Dave explores how God's Kingdom grows both outwardly and inwardly. While the gospel continues to spread throughout the world, God is also at work transforming every part of the lives of His followers. No matter how small your faith, influence, or efforts may seem today, God specializes in producing lasting impact from humble beginnings. Join us as we discover how God's Kingdom grows, transforms, and fulfills His mission in ways far greater than we often imagine. Follow us for more weekly messages from Eastside pastors!

Well. We made it. Made it to THAT episode number. Episode 66 (and also) 6. For this episode, we had to bring on a special 'metal' guest. You will have to listen to find out. There will be other things too. Things like: The meaning behind the Facelift beer. Don't put Alka-Seltzer and Piedialight together. Fair bands. Hockey in Fresno again. Would a Beer Entertainment Zone work in your town? Did the Devil just call us? They are rude at Cantillion. She's a 'blender'. Bike issues getting worked out. LA Brewers Guild festival. Yeast buying. And so much more! Thank you for listening! dowloadable HOSTED BY: Nick, Rad Stacey, Mikey MUSIC BY: Sunburns and Paul From Fairfax. BEER AND SHOW-RELATED LINKS: SUPPORT THE SHOW AND BECOME A GOLDEN GOD! Subscribe to the show on Apple Podcasts. You can also find us on Spotify and most podcast players. Perfect Pour's YouTube Channel. VOICEMAIL/TEXT LINE: 559-492-0542 Drop Us a Line: perfectpourpodcast@gmail.com. Join our Discord Channel! Send Postcards or Samples to us: The Perfect Pour – co Mike Seay 2037 W. Bullard Ave #153 Fresno, CA 93711

Ötzi the Iceman's skin and stomach are teeming with yeasts that infiltrated his remains shortly after his murder 5,300 years ago — and some may still be active, a new study reveals. The yeast strains covering his body are adapted to cold environments, having stemmed from the Alpine glaciers Ötzi once called home. Waddingham spoke out on the rumors that came from a misinterpreted “love‑hate” comment. She says they are Friends and Long-time collaborators. The drama is basically internet exaggeration / clickbait. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Ötzi the Iceman's skin and stomach are teeming with yeasts that infiltrated his remains shortly after his murder 5,300 years ago — and some may still be active, a new study reveals. The yeast strains covering his body are adapted to cold environments, having stemmed from the Alpine glaciers Ötzi once called home. Waddingham spoke out on the rumors that came from a misinterpreted “love‑hate” comment. She says they are Friends and Long-time collaborators. The drama is basically internet exaggeration / clickbait. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

On today's episode: Ben’s a Port ambassador 610 Quiz: Deb’s ready to party Ice age 6 is coming Checking in with #instafamous Charlotte Marmalade talk Div 12 Ressie State Of Origin Mummy yeast sourdough Ben’s Dad Murray ate mushies: Risky eating? Sam Mac and Liam remember their mate Chris Grigg Friday Haytray: Alpaca saviour Carol See omnystudio.com/listener for privacy information.

Researchers in Italy spent three months baking sourdough from yeast they pulled out of the meltwater inside a 5,300-year-old murder victim.SOURCES, LINKS, AND PRINT VERSION: https://weirddarkness.com/otzibreadLook for this podcast on Apple Podcasts, Spotify, iHeart Radio, Amazon Music, Pandora, TuneIn Radio, and other podcast apps. Get a list of free listening apps here: https://pod.link/1078714736*No AI Voices Are Used In The Narration Of This Podcast*WeirdDarkness® is a registered trademark. Copyright ©2026, Weird Darkness.#WeirdDarkness, #WeirdDarkNEWS

Scientists found yeast in a 5,000 year old frozen mummy's guts and used it to make sourdough bread, aka "Evil Dead". Denver airport is opening up Lizard people conspiracy tunnels for the public to enjoy. Catholic church removed a prominent exorcist for UFO, Aliens and Demons comments. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Brian Campbell, ruminant product manager at Fortiva, explores how heat stress affects dairy cattle across multiple lactations and generations. He explains nutritional strategies, including yeast, chromium, and betaine, and why combining approaches improves resilience, intake, and milk production under varying climate conditions. Learn how to manage heat stress more effectively in dairy systems. Listen now on all major platforms!Click here to read the full research articles:Effects of feeding live yeast at 2 dosages on performance and feeding behavior of dairy cows under heat stressEffects of supplemental calcium salts of palm oil and chromium-propionateon insulin sensitivity and productive and reproductive traits of mid- to late-lactating Holstein × Gir dairy cows consuming excessive energySoybean hulls as a primary ingredient in forage-free diets for limit-fed growing cattle"Heat stress creates multiple lactation and multigenerational impacts across dairy systems, requiring nutritional strategies that support several biological pathways to maintain long-term productivity."Meet the guest: Dr. Brian Campbell earned his M.S. and Ph.D. in Animal Science from the University of Tennessee, along with a Master's in Agricultural Economics from Purdue University and an MBA from Indiana University Kelley School of Business. He has served as a research and extension professor at Virginia Tech and now works as a ruminant product manager at Fortiva, focusing on applied dairy nutrition solutions. Learn more on The Dairy Nutrition Blackbelt Podcast with Dr. Brian Campbell. Listen now on all major platforms!Liked this one? Don't stop now — Here's what we think you'll love!What will you learn: (00:00) Highlight(01:41) Introduction(02:17) Heat stress impact(03:30) Yeast role(04:40) Chromium effects(05:56) Betaine insights(07:31) Multi-ingredient approach(11:14) Closing thoughtsThe Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:* Fortiva* Barentz* Vetagro* Kemin* Adisseo- DietForge- Esmilco Inc.- Virtus Nutrition

As the summer season heats up, Jason Ufema of Shy Bear Brewing joins the podcast to talk about how he is embracing outdoor space, an active kitchen, and brewing beers that bring people in for a good time. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Jason UfemaSponsors: All About BeerTags: Hospitality, music, brewing, locationPhoto: 

Without yeast, there is no beer.  Yeast occurs naturally and for millennia, it operated mysteriously. After the invention of the microscope, scientists could see and start to isolate and control yeast.  Now, thanks to new scientific developments, there are new yeast strains, designed to work better in current breweries, with current ingredients and to produce currently in vogue flavors.There is probably no other area in brewing where science is making beer better.This Episode is Sponsored by:HopsteinerLet's talk brewhouse efficiency: Replacing pellet loads with Salvo cannot only boost aroma density, but reduce trub load and increase beer wart. Seems like simple math, but if it is still not obvious— replacing pellets with Salvo can give you MORE BEER per batch with BETTER brewhouse efficiency. Salvo —designed for brewers who are tired of sacrificing yield for aroma Explore flavor solutions at shop.hopsteiner.com.Escarpment LaboratoriesTired 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. Athletic BrewingYour first sip of Athletic Brewing Company's non-alcoholic beer is a game-changer – it tastes so good, you can't believe it's non-alcoholic.They've won 185 taste awards to prove it. From goldens, to IPAS, lite brews or their new Lime & Salt brew, they've got a flavor for whatever the mood calls for - which means great beer, no hangovers, and guilt-free drinking every day of the week. You can try Athletic's non-alcoholic brews for yourself at over 75,000 grocery or liquor stores, bars and restaurants nationwide. Or check out limited styles, exclusively on their website.Go to Athleticbrewing.com to find stores near you or get brews shipped right to your door! Get 15% off your first online order.Terms and conditions and certain limitations apply. Athletic Brewing Company. Fit For All Times.Visit FlandersReady for a getaway that blends culture, flavor, and centuries of tradition? Head to Flanders — the birthplace of Belgian beer culture.This year marks a decade since UNESCO recognized Belgian beer culture as an Intangible Cultural Heritage of Humanity, and there's no better moment to experience it firsthand. Explore Trappist monasteries, cozy beer cafés, and innovative breweries that keepBelgium's brewing legacy alive. Raise a glass to history, hospitality, and the spirit of Flanders — where every pour tells a story. Start planning at Visitflanders.com.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Hosts:  Don Tse and Em SauterGuests: Richard Preiss, Nick HarrisSponsors: Hopsteiner, Escarpment Laboratories, Athletic Brewing, Visit Flanders, All About BeerTags: Yeast, Science, BrewingPhoto:The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Not So Different - The Yeast of Sin

Chapter 5 — Kitchen Science — Cooking Is ChemistryThe Kitchen Is the Greatest Laboratory I Have Ever Worked InI have had the privilege, over a long career, of working alongside some extraordinary minds. Farmers who understood soil science with an intuitive depth that rivaled any academic. Fishermen who read weather and water with almost supernatural precision. Winemakers who could taste a barrel and tell you not just what it needed, but what it would become. But the people who have taught me the most about science — real, practical, observable science — have been other cooks. Because cooking, understood correctly, is chemistry. It is physics. It is biology. It is, in the most literal sense, the transformation of matter.I fell in love with the science of cooking the way most cooks of my generation did — not through books or classrooms, but through observation and repetition. You make hollandaise sauce five hundred times, and you begin to understand, at a cellular level, what an emulsion is: fat and water forced into uneasy coexistence by the lecithin in egg yolk, held together by agitation and precise temperature. Too hot and the proteins seize, and you have a scrambled egg in butter. Too cool, and the emulsion breaks. The window of success is narrow, and the feedback is immediate. That is the best kind of science education I know.Simultaneously, heat is the foundational variable in cooking chemistry. It is also the most misunderstood. Most beginning cooks think of heat as simply a means of making things hot. But heat does something far more interesting: it transforms the molecular structure of food in ways that change texture, flavor, color, and nutritional profile. When you apply dry heat to the surface of a piece of meat or bread — through roasting, searing, or baking — you trigger the Maillard reaction: a complex set of chemical reactions between amino acids and reducing sugars that produces hundreds of new flavor compounds along with the characteristic brown crust we find irresistible. This reaction is responsible for the crust on a loaf of bread, the sear on a steak, and the golden exterior of a roasted chicken. It is one of the most important flavor-generating processes in all of cooking, and it happens within a precise temperature range. Water and its behavior are the second great lesson of kitchen chemistry. Water boils at 212°F at sea level — a fact so familiar it seems unremarkable, but its implications run through almost everything we cook. Braising works because liquid held just below the boil gently dissolves tough collagen in meat into silky gelatin over several hours — a process that would never happen at higher temperatures, which would instead seize the muscle fibers into toughness. Pasta cooking requires a rolling boil not to cook the pasta faster but to keep it in constant motion so it doesn't stick. Caramel requires driving all the water out of sugar before the chemical transformation begins — which is why you must resist adding liquid too early, and why patience at the stove is not a virtue but a technical requirement.such as Leavening — the science of making baked goods rise — is perhaps the most magical and most teachable aspect of cooking chemistry for young people. Yeast is a living organism that consumes sugars and exhales carbon dioxide gas, which gets trapped in gluten structures in dough, causing it to expand. Baking soda is a base that, when combined with an acidic ingredient — buttermilk, lemon juice, vinegar, or yogurt — releases carbon dioxide through a simple acid-base reaction, producing the same rise without any living organisms. These are not just cooking techniques. They are chemistry lessons of genuine elegance and power. I have never met a child who was not fascinated by watching bread dough double in size overnight, or who didn't want to understand why.Full Content, Article, Recipes, and more!

SPENCER HAWES Was that Spencer in the crowd in Game 3 or does he have a 7 ft tall doppelganger who is also a Spurs fan? When Wemby plays well, the Spurs win. When the Thunder go to the free throw line, they win. Which one will win out in game 7? Since game 1 the point differential in each game has been big; is one team rolling over when the game gets out of hand? Is Mitch Johnson feeling the pressure or holding it together through all of this? What about the Knicks? Can they take one of the Western powerhouses down in the finals? :30- ABC's of the Mariners- and we end the week with the end of the alphabet! X is for Y is for Yen Z is for Zunino… :45- We wrap up the show and the week with Booze News!See omnystudio.com/listener for privacy information.

During the recent craft brewers conference All About Beer set up at Human Robot for a suite of podcasts. I was happy to get together with Brandon Jones, the long-time brewer and creator of Embrace the Funk. It's a conversation that goes into the evolution of extreme beers to nuanced, complex brews. As Jones has begun to note the shift of consumer preferences, he sees a move away from hazy IPAs towards more unique, experience-driven beers.He advocates for brewers to ask questions and learn from each other. As the industry involves, he shares insight into the brewery's cider program, which is inspired by European natural ciders.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Brandon JonesSponsors: Sennos, John I. Haas, Stomp Stickers, Ollie, All About BeerTags: saisonPhoto: by John Holl

One of the key features of craft beer today, that doesn't get enough press, is just how much information brewers have at their fingertips. While companies that serve the industry test and provide information about the performance of their products to brewer customers, it's the two-way flow of information back from brewers to those companies that supercharges the learning cycle and helps everyone make better beer. In this episode, produced in partnership with Omega Yeast, guests Matt Gallagher of Half Acre and Suncatcher, Tom Beckmann of Goldfinger, and Laura Burns and Jonathan Moxey of Omega Yeast, explore this topic and more, looking at interesting ways brewers can add character but also hone and shape their beers, beyond the eight main strains that see so much use in the brewing world. In this episode, the brewers discuss: building house character across different style beers harnessing the knowledge base of brewers around the country variations in common strains from different sources and in different formats intentionally selecting more expressive but flexible house yeast unusual applications of yeast that have produced fascinating beers thiol expression in lager beer “Fartbomb”-style lager underrated lager strains for West Coast IPA krausening hoppy lager And more.

Mild is one of the oldest continuous beer styles in the English speaking world, it was the working class pint, the beer that fueled industrial England, pulled from cask and corner pubs, consumed in volume by people who needed something honest, drinkable and affordable at the end of a long shift. At its peak in the early 20th century, mild accounted for the majority of beer sold in Britain. It wasn't a specialty, it wasn't a conversation piece, it was just beer and then almost disappeared entirely post World War II. By the 1980s mild had been reduced to a footnote. CAMRA waged a decades long campaign just to keep it on life support. So why are we here on a stage or in the grass at Little Beer festival in 2026 treating it like it matters?  Because, the market is quietly telling us something. We're in a moment defined by low and no alcohol growth, a consumer exhaustion with extreme beers, and real hunger for what you can call intentionally simple beers that reward attention rather than demand tolerance.  Mild, a style built on nuance at low ABV, is almost perfectly positioned for this cultural moment. Whether the industry is ready to actually embrace that is another question, and that's what we're here to explore today. This episode is hosted by Blake Tyres of Creature Comforts Brewing Co. He is joined by some of the most thoughtful professionals driving success in this space right now. 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:  Blake TyresGuests: Kyle Bergen, Zac Porter, Alex LeonardSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Mild, Ale, Pints, Grain, PubsPhoto: By Don Tse

Pastor Aslinn Bouton www.NorthwestOrlando.com

Day 139 — The Parable of the Yeast

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

There was a time when "adjunct" meant "cheap beer." One of America's largest breweries even paid millions of dollars to run television commercials during the Super Bowl accusing another of America's largest breweries of using worse adjuncts than they themselves used.Oh, what a world!But for craft breweries, an ingredient is an ingredient. What if adjuncts added flavor?  What if adjuncts actually cost more than malted barley?  What if adjuncts could tell a story of time and place?Corn and rice aren't cheap anymore.  They have a history.  They tell a story.  And good breweries know how to use ingredients to tell the story of great beer. 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: Don TseGuests: Doug Reiser, Tom Beckmann, Chris PiscitelloSponsors: All About BeerTags: Rice, Corn, Brewing Photo: by Don Tse

Recorded live at IPPE in Atlanta, GA, this episode features Dr. Melina Bonato and Graziela Alves Valini of ICC Animal Nutrition breaking down the science behind yeast supplements. The discussion covers yeast types, functional benefits, and practical considerations for using yeast in animal nutrition programs, offering clear, science‑based insights from the show floor.

Understanding the basics of yeast propagation is critical for commercial brewers of all sizes. With 50 years of experience researching yeast, Graham Stewart joins us to talk about the basic principles of brewer's yeast propagation.Special Guest: Graham Stewart.

Having grown up bowhunting the mountains of Nevada, it's clear Tim Bray has never been interested in doing things the easy way. The same can be said for the incredible fermented foods and drinks he creates. In this episode, Tim shares his own fascinating story, along with a bunch of tips and wisdoms he's learned over the past few decades.A huge thank you again to Tim for his time, stories, and skillset today.Give Tim a follow on Facebook –and check out his Ecology Hour show on local radio station KZYXKey Topics:The process of fermenting apples into cider and the importance of apple varietiesHow weather and year-to-year variations influence cider flavor profilesThe role of wild yeast strains and developing cultured yeasts like KvikeTechniques for aging and blending cider for flavorHistorical context of brewing post-Prohibition in AmericaThe science behind lacto-fermentation in vegetables, fruits, and meatsThe cultural and natural history of yeast strains from Norway and LithuaniaHow fermentation preserves flavor and enhances gut health00:00 - Introduction to Tim Bray 02:19 - Workshop setup and fermentation chambers explained05:40 - The true meaning of cider worldwide06:36 - Fermentation as a method of preservation and brewing basics09:19 - Comparing cider and beer brewing processes10:13 - The importance of starting with quality fruit for good cider12:00 - Regional apple varieties and their influence on cider quality13:30 - How acidity, tannins, and sugar balance in cider15:30 - Variations in American cider styles, back-sweetening, and commercial practices17:05 - Developing wild yeast cultures and homebrew brewing history18:23 - Yeast strains like Scrumpy and their unique characteristics19:00 - The aging process and fermentation byproducts20:02 - Impact of weather and apple quality on seasonal cider variations22:07 - Using sulfur dioxide and wild yeast in cider fermentation24:22 - The art of blending different batches for flavor complexity25:37 - How fermentation shapes flavors similar to seasoning in cooking27:09 - Timeline for cider fermentation and aging techniques28:33 - The influence of weather on apple and cider profiles30:34 - Differences in flavor due to apple traits and conditions33:00 - Adjusting process based on experience and weather patterns35:10 - The craft of blending cider types and batches36:04 - The basics of homebrewing beer and how it relates to fermentation37:52 - Prohibition's impact on brewing and the rise of craft beer41:16 - Notable craft brewers from homebrew roots, Sierra Nevada's story44:06 - The innovative Norwegian Kvike yeast strain and its advantages49:25 - Techniques for hunting and the story of a big Nevada buck54:50 - Challenges of tracking and handling game in rugged terrain63:17 - The historic Roxbury Russet apple and cloning techniques66:45 - The significance of orchard diversity and cider apple varieties70:10 - The cultural significance of fermentation in different regions85:30 - The Norwegian Kvike yeast's unique fermentation traits92:32 - The specificity and flavor contributions of different yeast strains98:15 - Benefits of lacto-fermentation for preservation and gut health103:25 - How modern food processing affects natural fermentation and health105:39 - Using fermentation to digest carbohydrates and improve nutrition106:00 - A preview of future demonstrations, including kimchi making

From side pull to beer engine, the perfect pour makes all the difference to how you enjoy a beer.  The pub isn't just the place you drink the beer.  Great pubs know that pouring a perfect pint is the final step in the beer making process.The right glass, clean and kept at the right temperature, combined with the right faucet in skilled hands is the difference between a good beer and the perfect beer.  Find out how great publicans ensure customers get a perfect pour on this special episode of Drink Beer, Think Beer, with special guest host--arguably the greatest broadcaster since Larry King--Don Tse.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.Long Trail BreweryLong Trail Brewing has been living the trail life for over 3 decades and continues to keep it fresh and celebrate the great outdoors - best enjoyed with a cold beer at the end of the day.  This year, Long Trail is upping its commitment to trails by dedicating $15,000 to Vermont trail non-profits as part of its Ales For Trails Programs.  So, one could say that drinking Long Trail beer is a form of community service - and we thank you for that. If you're in Vermont, come on by the pub and enjoy our idyllic campus on the river.  If not, we hope you enjoy an Ale for the Trail wherever you are.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: Larry King Jr. Guests: Neil Callaghan, Niko Tonks, Ken Correll, Magda HoppovaSponsors: Long Trail, Berkeley Yeast All About BeerTags: Lukr, Foam, Beer, PoursPhoto: by Don Tse

A discussion with the authors of a new book about yeast.Special Guests: Bill Maca and Florian Kuplent.

Grab your magnifying glass and white coat, we're getting microscopic - but this goes well beyond fermentation. We're exploring the cutting-edge techniques whereby the power of yeasts is being harnessed in fields as diverse as viticulture, winemaking and shipping. Even without the microscope, this is an eye-opening episode...Wine is facing many challenges. Climate change. The cost of living crisis. Sustainability targets. Shifting consumer tastes and trends. But what if microbes can provide solutions to these issues and more, reducing the need for chemical inputs and putting winemakers for once on the front foot?This episode is sponsored by Lallemand Oenology, who have granted us privileged access to their latest research and contacts in the field. We hear from wine consultant Christopher Chen, yeast expert Professor Hervé Alexandre, and M&S winemaker Belinda Kleinig, who report on their applied experience testing these new products. From helping vines survive drought to prevention of rot, reducing the need for sulfites and acidification, even ensuring your wine can arrive fresh after crossing continents - innovative microbial solutions are being applied to all these pressing tasks and more. The term, 'game-changer' is used in this episode. Tune in to find out why...Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode on our website: Show notes for Wine Blast S7 E26 - Yeastie Boys: Wine's Modern Microbial SolutionsTo support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

Let's talk about hop sensory. Last week the craft brewers conference was held in Philadelphia and brewers from around the world worked to better understand processes, ingredients, and recipe development. One thing brewers and therefore drinkers can always benefit from is hop sensory. There's no argument that hops bring great depth of flavor and aroma to beer, but aside from some top notes that many of us are able to pick out, there's not always a lot of extra layers discussed. To dive into this deeper, Master Cicerone Max Finnance has a conversation with Jeff Dailey of John I. Haas. 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: Max FinnanceGuests: Jeff DaileySponsors:  All About BeerTags: Hops, Sensory, Aroma, FlavorPhoto: Shana Solarte

Brandon, James, Britnee, and Hanna discuss a selection of films that feature marionette puppetry, starting with the French-Polish fantasy drama The Double Life of Véronique (1991) https://swampflix.com/ 00:00 Jazz Fest 06:55 Peter Pan's Neverland Nightmare (2025) 13:13 Yeast (2008) 17:33 The Birdcage (1996) 22:12 Michael Clayton (2007) 24:42 Agon (2026) 30:15 The Double Life of Veronique (1991) 54:10 A Rat's Tale (1998) 1:12:34 Strings (2004) 1:26:42 The Vourdalak (2023)

The church at Corinth was boasting and their heads were swelling with pride as we say but not over a good thing! There was a man having a sexual relationship with his stepmom in the church and the church was boasting about this sin instead of putting an end to it. Paul says, “What are yall doing? I'm not even there and I have already judged the guy. Get him out of your fellowship, turn him over to Satan, and don't even have a meal with him.” We can learn a great lesson from the church at Corinth...Sin is serious and it should not be tolerated.

We're on pace to answer as many questions as humanly possible before these lawsuits from Justin McElroy catch up to us. We're talking self-branding, Muppet roller coasters, a slightly different Garfield, and Travis's weirdly accurate predictions. Suggested talking points: Vore Apologetics, Every Day a Single Butterscotch, What Do We Leave bBehind if Not a Brand, Don't Talk People are Trying to Tingle Marsha P. Johnson Institute: https://marshap.org/ Happy MaxFunDrive! Right now is the best time to start a membership to support your favorite shows. Learn more and join at https://maximumfun.org/joinmbmbam

Watch This Episode On YouTubeEvery Sunday, I'll post a quick video -- and podcast -- about an indie film from at least a year ago. Today's film: YEAST (2008)Director: Mary BronsteinScreenplay: Mary Bronstein; Greta GerwigStars: Mary Bronstein; Greta Gerwig; Benny SafdieSYNOPSISA maddeningly oblivious, tyrannical and emotionally stunted young woman tries her best to negotiate two toxic friendshipsSubscribe to our YouTube channelFollow us on LetterboxdFollow us on InstagramFollow us on XFollow us on FacebookFollow us on TikTokFollow us on LinkedIn

First Reading: Psalm 78: 1-7  Second Reading: Matthew 13: 31-35    Sermon: The Rightside Up Kingdom: Mustard Seeds and Yeast  Preaching: Pastor Tony  

This week it's a look at the Garden State. New Jersey isn't usually on the top of lists when it comes to craft beer, but Brie Devlin, the executive director of the state's brewing guild, is looking to change that through initiatives and outreach. 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.Dogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Brie DevlinSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: New Jersey, Guilds, Pints Photo: Courtesy of Brie Devlin

This week, it's a conversation with Dan Kleban, a co-founder of Maine Beer Co. where we talk about the intersection of owning a small business, brewing, and politics. 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:Dogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Dan KlebanSponsors: Dogfish Head, All About BeerTags: Maine, Politics, Beer, Community, Service, BottlesPhoto: 

This week, it's a conversation with Todd Malloy and Robin Reed of the Glenwood Canyon Brewpub in Colorado. It's celebrating 30 years, and in the previous two years has taken gold for festbier at the Great American Beer Festival. They brewed a fresh batch for this year's World Beer Cup, which is currently holding its first round of judging. The brewing duo talk about getting a beer ready for competition, and how to build an award winning festbier. 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.Dogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Robin Reed, Todd MalloySponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Festbier, Lager, Colorado, MedalsPhoto: Glenwood Canyon Brewpub

Lalo's substack pageIkaria Coffee (Lalo's farm + roasted coffee)Biofilia (agronomic consultancy)Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.  Support the show

Contributor Martin Keen joins Marshall to chat about reusing the entire amount of yeast from one batch to ferment a subsequent batch of beer, and they go over an interesting xBmt on the topic. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Yeast Pitch Rate: Yeast Cake vs. Direct Pitch In A Vienna Lager xBmt

This special episode of the podcast focuses on adjusting the thiol dial and is brought to you in partnership with the innovative and industry-leading team at Berkeley Yeast. They've been on the forefront of fermentation-related science since their inception, and whether it's Fresh strains that keep diacetyl ultra-low, NA strains that make nonalcoholic beer that actually tastes like beer, Flavor-series strains that target specific profiles, or Tropics strains that deliver a burst of thiols, they've got the yeast that will help you make better beer. This episode goes deep on the science of thiols, new research that busts myths about thiol expression in hoppy beers, useful ways that leading brewers are artfully integrating thiols into the overall profiles of their beer, clever ways to manipulate thiol expression and intensity, and much more. Joining for this conversation are: Nick Walker of Ology Brewing in Tallahassee, Florida Gene Wagoner of ISM Brewing in Long Beach, California Tim Sciascia, brand ambassador of Berkeley Yeast Nick Harris, cofounder of Berkeley Yeast

In this episode, SCD Founder and CEO Dr. Matthew Wood talks about the different bacterial residents in the soil and the roles they play.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Big Al and the Broken But Blessed crew kick it off with jokes about T - Hop's “shirtless wonder” reputation and his San Jose business dates, including a debate on how many hours he was shirtless. Chance shares highlights from a Europe trip—Paris (Eiffel Tower, Mona Lisa, architecture), Switzerland (cold mountains and rude encounter), and Italy (surprising food choices, pricey meals, paid restrooms, and McDonald's). Chance also unveils his new drawing character, the Shirtless Wonder, whose powers activate only when he takes his shirt off. The guys recap Big Al's Panama City Beach spring break trip with his granddaughter Charlie and Troop's family, then pivot to Matthew's housing search struggles and a church lesson comparing God's kingdom to yeast before closing in prayer. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Big Al and the Broken But Blessed crew kick it off with jokes about T - Hop's “shirtless wonder” reputation and his San Jose business dates, including a debate on how many hours he was shirtless. Chance shares highlights from a Europe trip—Paris (Eiffel Tower, Mona Lisa, architecture), Switzerland (cold mountains and rude encounter), and Italy (surprising food choices, pricey meals, paid restrooms, and McDonald's). Chance also unveils his new drawing character, the Shirtless Wonder, whose powers activate only when he takes his shirt off. The guys recap Big Al's Panama City Beach spring break trip with his granddaughter Charlie and Troop's family, then pivot to Matthew's housing search struggles and a church lesson comparing God's kingdom to yeast before closing in prayer. Learn more about your ad choices. Visit megaphone.fm/adchoices

An NTSB team is on the site of the deadly LaGuardia collision.  Iran bombards Israel as President Trumps claims progress in talks.  Senate Republicans think they have a plan to end the government shutdown.  The Trump administration is set to pay a French energy company $1 billion for cancelled wind farms.  Plus, students in Maine are planning to send yeast to the stratosphere as part of a NASA project.  Learn more about your ad choices. Visit podcastchoices.com/adchoices