Podcasts about Yeast

Let's keep St. Patrick's Day rolling. This week it's a conversation Guinness Brewery Ambassador Colm O'Connor.Host: John HollGuest: Colm O'ConnorSponsors: All About BeerTags: Guinness, Stout, New YorkPhoto: by Andy Crouch

In this episode of Brew Strong the crew talks you through the specifics of yeast propagation in you brewery. Learn more about your ad choices. Visit megaphone.fm/adchoices

New research reveals that even simple yeast cells mount a stress response when exposed to strong static magnetic fields, showing measurable biological effects in one of nature's most basic organisms. In this episode, I explore groundbreaking research from Tunisia that exposed baker's yeast to powerful magnetic fields and discovered something remarkable: the cells didn't just survive -- they fought back with a complex stress response. We'll dive into what oxidative stress really means and why this matters for understanding how magnetic fields interact with living systems. In This Episode How baker's yeast responds to magnetic field exposure The cellular stress response and oxidative damage What this research tells us about biological effects of magnetic fields Featured Study Biochemical and biomolecular effects induced by a static magnetic field in Saccharomyces cerevisiae: Evidence for oxidative stress. Read the full study at shieldyourbody.com/research

In this episode, we see that the Kingdom of God starts small and grows, in spite of our failures, until it becomes something more than we could imagine!

The city of Philadelphia is a great beer town. It's also a great food town and a place to get a dose of history, while living your best life. This week on the podcast it's a conversation with Andrew Rubenstein of Sacred Vice, who shares tips and insights on visiting the city of brotherly love. 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: Andrew RubensteinSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Malört, Brewing, Cream Ale, Restaurants, PhiladelphiaPhoto: by John Holl

The Power of the YeastYou are going to be inspired, challenged, and enlightened.March 7, 2026Find more about Gian here: mygiancarlo.com#VictoryChurch #odessatx

Last week’s episode was sort of a bummer, eh? Well, I’m past that and looking forward to bigger and better things! That’s why I have my dear friend, Lorena Evans, on the show today to help me answer YOUR questions because – let’s be real – I couldn’t do it without other people’s knowledge. Thank you so much for tuning into 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: Unwanted Pellicle, Sprinkling vs Rehydrating Dry Yeast, & When to Rack Your Batch 00:00:00 – 00:14:00 Small Talk & Patreon Information00:14:53 – 00:24:52 Sprinkling vs Rehydrating Dry Yeast00:25:46 – 00:39:24 IPA Freshness00:40:05 – 00:53:17 When to Rack Your Batch Links for this episode:Fermzilla Allrounder: https://morebeer.com/products/fermzilla-rounder-pressure-brewing-kit-159-gal-60/index?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 ————————– 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

In this episode, Dr. Leticia Pacheco, Technical and Regulatory Affairs Specialist at @Zilor - Biorigin, explains how yeast-based single-cell proteins are reshaping pet food nutrition. She discusses nutritional quality, digestibility, safety considerations, functional benefits, and environmental advantages compared to traditional animal proteins. Dr. Pacheco highlights sustainability, formulation challenges, and future adoption in pet food systems. Learn practical insights for science-driven pet nutrition strategies. Listen now on all major platforms!“Yeast protein provides a complete amino acid profile, including essential amino acids that are typically limiting in plant-derived protein ingredients.”Meet the guest: Dr. Leticia Pacheco graduated in Animal Science from UNESP Jaboticabal and earned her master's and doctorate in Monogastric Nutrition. Her work focuses on poultry, canine, and feline nutrition, protein metabolism, and yeast-based ingredients for functional pet food applications. She is a Technical and Regulatory Affairs Specialist at Biorigin and a postdoctoral researcher under Professor Aulus Carciofi. Connect on Social Media here!Liked this one? Don't stop now — Here's what we think you'll love!Don't miss the chance to be part of the Pet Food Inner Circle!Join now and connect with leading experts in pet nutrition: https://petfoodinnercircle.com/What will you learn:(00:00) Highlight(01:16) Introduction(05:28) Single-cell protein(10:53) Yeast nutrition value(13:08) Digestibility benefits(15:29) Safety considerations(19:39) Sustainability impact(22:35) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:- Biorigin* Trouw Nutrition* Kemin- DietForge- Rangen Group

This week it's a conversation with Ken Correll of Human Robot, the Philadelphia based brewing company that specializes in lagers. We're talking about how to build a hospitality program, the importance of festivals, being creative in a controlled space, and just about every tangent we can pull out during our time together. Many pints hit the table, and we just about manage to keep it on the rails. For more Drink Beer, Think Beer check out All About Beer.SponsorsBarrel One CollectiveIn a landmark merger between two pioneers of New England's craft beer industry, Mass. Bay Brewing Company and Finestkind Brewing LLC proudly announce the formation of Barrel One Collective. The Collective will house 14 total brands, operate eight brewery-taprooms across four states (MA, NH, NY, VT) and have a combined production volume of nearly 165,000 barrels, positioning it as the largest craft producer in New England and 14th largest in the country according to Brewer's Association 2023 Production Data.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Ken CorrellSponsors: Barrel One Collective, All About BeerTags: Lager, Brewing, Philadelphia, Festivals, HospitalityPhoto: By John Holl

In the Festival of Unleavened Bread, the people would remove the yeast from their homes. Yeast is a symbol of sin, and Jesus came to remove our sin. Seven coordinating blogs begin here: https://lightofchristjourney.com/2026/03/01/ready-to-roll-2/ A video of the story can be viewed here: https://youtu.be/dyl_R1pKBp0

In this episode of the Industry Pro Pod, I chat with Dr. Matt Winans as we discuss all things yeast!#probrewer #professionalbrewer #howtobrew #brewery #homebrew #waterchemistry #ipa #dryhop #neipa If you are interested in my consultation & marketing services, or just want to know more, please check out www.adammakesbeer.com Adam Makes Beer Podcast: Spotify: https://open.spotify.com/show/4Si7TqiEY7ZeTq3D7CwqMUApple Podcast: https://podcasts.apple.com/us/podcast/adam-makes-beer/id1695229502Instagram: @adammakesbeer Equipment Sponsor: Blichmann Engineering Pro BrewingWebsite: https://www.blichmannengineering.com/pro-brewingEmail: Probrewing@Blichmannengineering.com#howtobrew #probrewer #brewerylife #howtobrewbeer #howtomakebeer #craftbeerbrewing ---Hello, I am Adam! I am professional brewer and educator outside of Cincinnati, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.If you have questions like: How to keg beer in a brewery - How to make beer in a commercial brewery - How to harvest yeast in a brewery - How to dry hop in a brewery - How to can beer in a brewery - How to clean a fermenter in a brewery - How to transfer beer in a brewery - How to purge a tank in a brewery - How to add fruit to a beer in a brewery - How to brew beer in a microbrewery - How to add coffee to a beer in a brewery - How to become a professional brewer, you have come to the right place!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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