Beer Sessions Radio (TM)

Joe Carrol, Justin Phillips and Justin's daughter join Jimmy on this weeks episode!

Joe Carroll, an nyc restauranteur and early pioneer of boutique indie beer bar, owner of Spuyten duyvil,  Fette Sau and St. Anselms 

Justin Phillips, Owner of Beer Table, a boutique speciality Beer/bottle store innovated to owning a specialty beer store in grand central station, with Beer Table and Coffee Table, and Soon to open a new Beer Table store at the revived Penn Station councourse in Manhattan 

Jimmy goes on the road with RJ from Amuse News to Cayuga Lake Scenic Byway, Having a spirited conversation at the Finger Lakes Cider House to discuss how amazing (and misunderstood) cider wines are, the various wineries, the on-site farm, the local breweries, the gorges- and so much more!

Big thanks to Finger lakes cider house, Hosmer Winery, Bet The Farm, The Cayuga Lake Scenic Byway team, and most importantly the Visit Ithaca team.

Instagrams:

The Cayuga Lake Scenic Byway!

@cayuga_tourism

@cayugascenicbyway

Finger Lakes Cider House- Hannah & Garrett

@flxciderhouse

@discoverseneca

@visitithaca

Hosmer Winery - Brooke, GM

Bet The Farm - Kit Kalfs, co-owner

This week Jimmy is broadcasting live from Roberta’s with some very talented people to talk about Mexico in NYC.

In the studio today are Noah Arenstein from The Cabinet Mezcal Bar in the East Village; Mariana Pelaez, food photographer and former restaurateur in Mexico; and Julia Cuthbertson, owner of Las Chingonas Imports and returning guest.

Listen in as this room full of experts share their knowledge on authentic Mexican spirits, cuisine, and more!

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As the temperature drops with the leaves, so too do we fall further into harvest season. And with the harvest comes apples. And with apples… Well, you know where this is going.

It’s another juicy cidercast on BSR, with ambassadors from several cider states here to dish out what to expect this cider season. 

In the studio today is Middletown, CT’s Ronald Sansone of Spoke + Spy Ciderworks and president of the Cider Institute of North America; Jonathan Oakes of Medina, New York, President of the New York Cider Association, and proprietor of Steampunk Cider; Ben Wenk of Three Springs Fruit Farm in Adams County, Pennsylvania, and current board president of the Pennsylvania Cider Guild; and finally Scott Ramsey of Beacon, NY, and executive director of the New York Cider Association.

Different state cider associations, competitions, and festivals have grown and changed quite a bit over the past 15 years. Tune in to catch up on the state of cider!

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How has hop farming evolved over the past decade? Jimmy has brought on a roster of experts to bring us up to speed on the state of hops. 

On the show today are John Condzella, fourth generation farmer from eastern Long Island and president of the Hop Growers of New York Association; Adam Kryder, executive director of the Hop Growers of New York Association; and Megan Wilson, COO of Torch & Crown Brewing Co. in Manhattan.

Going on 12 years ago, John was a budding hop farmer in New York in need of a German Hop Harvesting machine. One successful kickstarter and over a decade of farming later, he’s here to tell the tale. 

Plus, learn all about the Hop Growers of New York Wet Hop Fest!

@hopgrowersofnewyork

#HGNYWETHOPFEST

Want to attend a Wet Hop Fest event? Check out the links below to find one near you, and use one of the 25% Discount Ticket Codes for HRN Followers: BIG25NYC, BIG25WNY, BIG25ILF

NYC EventBrite Link: https://www.eventbrite.com/e/1001603662517?aff=oddtdtcreator

WNY EventBrite Link: https://www.eventbrite.com/e/1001606691577?aff=oddtdtcreator

UPSTATE EventBrite Link:  https://www.eventbrite.com/e/1001592248377?aff=oddtdtcreator

GENERAL Eventbrite Link: https://www.eventbrite.com/o/hop-growers-of-new-york-association-70766843433

***please sign up as soon as you can***

NYC Facebook Event Link: https://www.facebook.com/events/500683122898726

WNY Facebook Link: coming soon

UPSTATE Facebook Link: https://www.facebook.com/events/3733203990280240

Check out all of the great brewers and growers mentioned on this episode:

@condzellasfarm

 @pedersenhopfarm

 @crookedcreekhops 

@skaneateleshopfarm 

@cobblestonehops 

@weathertop

 @torchandcrown

 @niteglowbeer 

@indianladderfarmsciderybrewery

 @rustynickelbrewing 

@kcbcbeer

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Get ready to experience one of the coolest beer events Jimmy has ever been to in his life! We’re talking Pils & Love 2024. A Celebration of Pilsner, the event was held on June 29th and featured more than 50 of the world’s best pilsners.

While there, Jimmy caught up with two top lager makers: Todd DiMatteo, owner and brewer at Good Word Brewing & Public House in Duluth, GA, and Ashleigh Carter, head brewer and co-owner of Bierstadt Lagerhaus in Denver, CO.

Tune in to get in on the lager love!

Photo Courtesy of Chris Weiss.

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In our last episode, Sean Towers from The Seed mentioned running a full cask ale program at The Cricket Club in Cape May, NJ. Naturally, Jimmy had to check it out.

Back for this episode are Sean of The Seed Living Beer Project in Atlantic City, and Ryan Brower, former beer editor at Gear Patrol and certified cicerone. Also joining the cask tasting is Kyle Kulkowitz from The Cricket Club.

Cask Ale is an integral part of beer culture, and folks are pushing the envelope in various traditions and styles these days. Tune in to keep up with cask! 

Photo Courtesy of Pixie Yates.

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Beer and BBQ. Can you name a better combination? Today we’re serving up both, live from Wildwoods BBQ in New Jersey!

Chowing down (and bringing the brews) to this shindig are Sean Towers, co-owner/founder of The Seed Living Beer Project in Atlantic City, and Ryan Brower former beer editor at Gear Patrol, certified cicerone, and Atlantic City local (and former Bushwickite).

Ryan has envisioned Jimmy and Sean’s meeting for some time, and it came together over some great food and drink. Also, tune in to hear how Sean, a marine biologist, turned his attention to his brewery project in NJ!

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As we move through the year into apple season, you know we gotta talk cider! This week, we’re checking in on the cider world, specifically on this year’s competition space.

Joining Jimmy for this episode are friends Eric West, the illustrious Cider Guide; Ron Sansone of Spoke + Spy Ciderworks; and Justin Koury of BevFluence.

Between Eric, Ron, and Justin, the cider expertise is overflowing from this episode! On the docket today are the topics of judging cider, promoting cider, international cider organizations, and more!

Pour up a crisp one and tune in!

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Today we are going to regale you with tales of keggers past… Jimmy recently stumbled upon an article in Good Beer Hunting on the rise and fall of the kegger at UM in Missoula, Montana. And there’s a lot more to it than there just having been a lot of beer!

Brian Alberts, a historian of beer in context, is joined by Cody Ewert, associate editor at the Montana Historical Society, to break it all down for us. These two storytellers have kept all the juicy lore to paint you a picture of the kegger’s inception.

Now tune in and let’s party like it’s ‘79!

Photo Courtesy of The Missoulian.

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Get ready for something cool and crisp during this hot and heavy Summer… We’re off to Ontario to talk cider!

On the show today is Barry Rooke, Executive Director of Cider Canada / Cidre Canada, the budding national association for cider producers. Joining him is returning guest Damin Sawyer of Bone N' Bottle Reviews, lover of all things cider and chicken wings.

Jimmy is thrilled to talk about the cider culture spanning from Canada to upstate New York, how it’s growing, and how the 155 producers of Cider Canada are spreading the cider gospel. 

Pour up a fresh glass of cider and tune in!

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Jimmy’s summer travels roll on! This week, a stop in Holyoke, Massachusetts to catch up with some malt and grain powerhouses you may remember from past episodes…

Chatting with Jimmy are Andrea Stanley, co-owner of Valley Malt and Ground Up Grain; Kyle Fiasconaro, owner and chef at Brewer’s Foods; and Matthew Steinberg, co-founder and head brewer at Exhibit ‘A’ Brewing in Framingham, Massachusetts.

This episode has been years in the making! Some of the first grain and craft malt stories on BSR were brought to you by Andrea. Plus, what have Kyle and Matthew been up to since we last caught up with them?

All of this and more this week on BSR! Tune in!

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We’re up in Maine and about to try some of the greatest hard ciders of your life! This week Jimmy is at the first CiderFeast in Portland, hanging out with up-and-coming cidermakers from in and around the state of Maine.

Joining the party are Joy Cartwright, Marketing Director of Fogtown Brewing Co; Jon Stein, Owner and Cidermaker at Fogtown; Jared Carr, Co-Owner and Cidermaker at Cornish Cider Co; Damin Sawyer, Content Creator of Bone & Bottle Reviews; and Zach Kaiser, Cidermaker at Absolem Cider Co.

CiderFeast 2024 took place on May 12 at Oxbow Blending & Bottling, next to Anoche Cider & Spirits, a local cider bar. CiderFeast 2024 featured delicious bites and over 40 hard ciders from more than 15 cider makers.

Sample historical and cutting edge flavors from Maine in this week's Cidercast!

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Today Jimmy is hanging out and recording in the studio with the gents from OEC Brewing, who are celebrating their 10th anniversary!

Joining Jimmy with a full suite of brews to taste are Ben Neidhart, owner of OEC, and Mike Dolan and Tom Pavlich of B. United International Inc., who represents OEC in NYC.

Jimmy goes back with these fine folks for ten years! Learn all about OEC and B. United, owned by Ben’s dad, which imports beer, sake, cider, and mead from all over the world since 1995.

Tune in for a trip down memory lane and to learn what’s next for OEC!

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On the road again! Jimmy is following up on some more brewers he encountered at last year’s Craft Malt Conference, where the fine folks at Blue Ox Malthouse put together an amazing list of regional beers at Novare Res.

In this episode, Jimmy heads to Northwood Brewing Co, way up there in New Hampshire. Experience authentic New England vibes as we delve into craft malt, beer styles, and why you like drinking good beer!

On site, Jimmy catches up with Geoff Gyles, head brewer at Northwood; Ian Goering and Joe Ronaldo of Blue Ox; and Steve Schmidt from Northwood. Pour up your favorite local brew and tune in!

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We’re shaking things up with a cider episode this week! Jimmy is back at Roberta’s with a special guest who he has known since the early days of Cider Week NYC and Jimmys No. 43. 

Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, joins Jimmy to talk all about her apples and making great cider. The two will recount the trajectory of craft cider over the years, and Diane will introduce us to the story of apples in the south with a special reading from her book. 

Also in the studio today is Kerrie Orrell Ellison to share some stories about picking apples with Diane, and how Diane has taught her to love apples rather than just enjoy them…

Pour up your favorite craft cider and tune in!

Photo courtesy of Stacey Sprenz Photography.

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Today’s BSR is a true session. Jimmy has arranged a soirée at Roberta’s to celebrate local beer bars, craft brews, and traditional German styles: Weissbier, Rauchbier, Pilsner… Attending the evening’s affair are a host of beer bar guests and various experts: some familiar, some fresh, and from all around the globe.

Miguel Rivas AKA The Beer Trekker is back with his friend Beinat Gutierrez all the way from the Basque Country; Zach Mack, owner of ABC Beer Co, is also back in the studio for the first time in years; Paul and Anthony Ramirez are here representing The Bronx Beer Hall, who are celebrating their 11th year anniversary; none other than James Tai, THE illustrious BeerAcolyte consultant, is here; Greg Zaccardi, founder and brewer at Ramstein Beer arrives with a crate of brews for everyone; and Agus Blanco of Lúpulo Digital pops in to add her expert perspective!

Tonight’s a party! Grab your favorite local brew and tune in!

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The good times roll like the Rocky Mountains with Jimmy and the Bowl of 'Zole festival! Em Hutto of RadCraft Beer arranged another mighty show while Jimmy was out west, focusing on the good folks at Bruz Beers in Denver, CO.

Joining Jimmy today are the two owners of Bruz: Charlie Gottenkieny and Ryan Evans. Em has Jimmy’s trust implicitly after arranging so many interesting BSR rendezvous, and so Jimmy hopped on this show with no questions asked!

Tune in to find out how Bruz Beers are doing Belgian beers, one of Jimmy’s first loves.

Photos courtesy of Christopher Austin.

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Today Jimmy’s celebrating Transmitter Brewing’s upcoming 10 year anniversary with a bunch of friends at the studio in Roberta’s! Join the party to recount Transmitter’s rockin’ ten years: brewing Belgian-inspired farmhouse-style ales, operating a bustling tasting room and beer garden in the Brooklyn Navy Yard, and making it all look cool.

Today’s starting line-up includes Ian Kalmes, head brewer at Transmitter; Bob Weyersberg, sales guy for Transmitter (and former WFMU DJ); Jen Gratereaux, beer buyer for Craft and Carry; and Miguel Rivas, Jimmy’s favorite beer photographer, AKA The Beer Trekker.

Photo Courtesy of Miguel Rivas.

Ian has planned a big night and more, tune in and raise a glass!

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Jimmy’s on the road in Cambridge, Massachusetts! He’s at Lamplighter Brewing Co’s special CX Outpost to bring us the first of two episodes on spent grain! Get the lowdown on everything from the importance of freshness, the fundamentals of upcycling grain, and a focus on craft malt. 

Joining Jimmy is returning guest Tyler Fitzpatrick from Lamplighter to give us some updates on their work with spent grain over the past couple of years. Also on the show is Kyle Fiasconaro from Brewer’s Foods, an organization bringing chefs and brewers together over a common enemy: food waste!

Pour up, bite down, plug in, it’s Beer Sessions Radio!

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Jimmy is on the horn with Read Spear, President of Origen Imports inc. in Oaxaca, Mexico.  Read is a pioneering mezcal importer, and Origen Imports incorporates several brands including Cuentacuentos Agave Spirits.

The key to marketing mezcal made using 400 year old traditions is getting out of the way of those traditions. The philosophy behind the Cuentacuentos “Real Mezcal” brand is to cut out as much of the filler between the consumer and the authentic origins of these agave spirits.

Tune in to this spirited episode of BSR! 

Photo courtesy of Quinn Glabicki.

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Jimmy serves up an in-depth episode on the history of mouth watering whiskey from Mexico. Learn about the ancient corn that makes the whiskey so special, live with a suite of experts at the HRN studio in Roberta’s!

Joining the discussion today are Clay Risen, NYT contributor and author, who reports on whiskey and other spirits; Zack Wangeman, founder and chef at Sobre Masa and Tortilla Factory, proud corn nerd; and Tiffany Collings, a founder of Las Chingonas Imports, who source fine destilados de agave from Guerrero and Durango, Mexico.

Tune in to learn some rich history from Ancient Mexico, and how heritage corn is powering modern spirits in the region!

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NYC Beer Week 2024 is off with a bang! Live from the scene, Jimmy is at Gun Hill Publick House at Industry City following the Opening Bash event held on Saturday, February 24. This episode is going to include a barrel of useful information on everything from how to make a good lager to how to open a good brewery.

Riding along with Jimmy is returning guest ​Pete Lengyel-Fushimi of Rockaway Brewing Company and Nick Meyer of Eckhart Beer Company, soon to open in Bushwick. Together, they'll try pale ales, pilsners, and more at Gun Hill Publick while diving deep into this episode's topics: how do you open and maintain a great brewery, and what is  the significance of the taproom in 2024?

Live from Industry City and NYC Beer Week 2024, it’s BSR!

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Like a phoenix from the ashes, the legendary Beer Bar, Deep Ellum in Waltham, MA, has been reborn! Just outside of Boston, Jimmy is at Deep Ellum beer bar to chat about the new location and the myth behind the legendary neighborhood establishment.

Here to chat with Jimmy are Max Toste, one of the owners of Deep Ellum, and Matt Steinberg, co-founder and head brewer at Exhibit ‘A’ Brewing. 

The best lagers from Germany, the best cask from England, the best local craft beers. Name it, and they serve it at Deep Ellum. All of this, yet they remain down to Earth as a reliable neighborhood bar. 

Dive deep into this legendary Boston Beer Bar with Jimmy and Co.

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We are live from the mothership for episode 700 of BSR! It’s fitting to be in the place where it all started, Roberta’s Pizza, to bring you this jam packed episode of great food and beer pairings for our 700th Beer Session. Experience tantalizing tastings live with Jimmy and friends as they chow down and pour up, straight from the HRN studio in Bushwick.

Here to join the celebration are two Master Cicerones and a familiar Beer Acolyte who have carved out their own spaces in the beer world aristocracy: BSR veteran James Tai, of Beeracolyte; Shane McNamara, Master Cicerone, global beer traveler, writer, and judge; and BSR newcomer Max Finnance, an esteemed mentor and educator in the beer space and Master Cicerone.

Please raise a glass as we toast to the next 700 episodes of BSR! Cheers!

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We hope you’re hungry! Jimmy is wrapping up his Copenhagen series by chatting with a pastry chef turned innovative hot dog vendor. John Michael Jensen, or Sausage John, makes a hell of a lot of dogs at Johns Hotdog Deli, and hot sauce too!

This is a mouth watering episode jam packed with magical street dogs (including Christmas duck confit sausages), beer collaborations, and Copenhagen’s own hot sauce! Get ready for some spice.

Also joining John and Jimmy is Lasse Görlitz, or The Hotdogjudge, who will make sure that all of this sausage isn’t just a bunch of bologna.

Prepare to chow down and finish off Jimmy’s Copenhagen series strong, with a belly full of street dogs and Danish brews!

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We’re taking a trip back to Jimmy’s romp through København with our second special ‘on the road’ episode of the year! This week, we’re talking “bean to bar”, as Jimmy visits Friis Holm Chokolade, located on the farm and brewery property of Herslev Bryghus just outside of Copenhagen.

There, Jimmy spoke with Mikkel Friis Holm, founder and chocolate maker at Friis Holm, and Nethe Plenge, cookbook author, chocolate lover, and gracious host who introduced Jimmy (chocolate eater!) to many Danish food and drink folks on his recent journey.

Learn about Mikkel’s holistic approach to the process of chocolate making, with beans grown in Nicaragua making their way to being roasted and made into chocolate in Copenhagen. 

Plus, chocolate beer? Tune in to this chocolatey journey now!

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In this episode, brewer meets hop farmer to find what they have in common… and it’s a bunch of goats! Jimmy welcomes Averee Dilday and Darren Baze of Goat Patch Brewing Company, along with Audrey Gehlhausen of Billy Goat Hop Farm.

Em Hutto has brought along some great new friends from Colorado for Jimmy to session with. Topics of discussion include beer, farming hops, goat yoga, drinking, and more goats! Learn about what it takes to start up a hop farm from scratch and what it’s like for a brewer to work with local hop farmers.

You GOAT to be crazy not to tune in to this hoppy episode of BSR!

Photo Courtesy of Goat Patch Brewing Company.

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Come along with Jimmy on his trip to Copenhagen, Denmark, as he meets with some interesting folks doing some very Danish things with beer and more! On this stop of the journey, Jimmy sits down with Saimon Skurichin, proprietor of BRØL (Broel) Brewing, where surplus bread from bakeries is converted into amazing craft beers

“BRØL” means beer + bread, and since 2007 Saimon and his crew have been merging sustainability and innovation to make quality beverages. Every beer they make incorporates surplus bread, and BRØL is proud to be the world's sole organic circular brewery.

Travel abroad with Jimmy on this first episode in a special BSR series live from København!

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Jimmy is kicking off 2024, the 15th year of BSR, from Roberta’s with a heavy hitting crew! In the hot seats tonight are Brandon Hoy, co-founder and owner of Roberta’s; James Tai, principal of Beer Acolyte Consulting and Gun Hill Publick House; Mike Amidei director of operations at Roberta’s; and Jaime Ojeda, Restaurateur and Brew Pub operator from Chile.

What’s hot in New York this year? Roberta’s has been a melting pot and genesis point for food and drink culture since the restaurant opened in 2008, and that is still the case in 2024. Get the lowdown on what’s going to be buzzing in your cup or on your plate this year by taking a look at the history and trajectory of this special eatery.

Grab a glass of “Temperance” Dark Mild Ale from New York’s own Wild East Brewing Co. and tune into this preview of what’s good in 2024!

Photo Courtesy of Armen Spendjian.

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We’ve made it to our last episode of 2023, and what a year it’s been for beer! Jimmy has assembled another crew of experts on the ground who helped bring him the favorite beers of 2023, and helped prove once and for all that craft malt is sexy!

Find out why from this esteemed group including Tod Mott of Tributary Brewing Co Kittery, Maine; Joel Alex of Blue Ox Malthouse of Lisbon Falls, Maine; Tyler Fitzpatrick of Lamplighter Brewing Co. in Cambridge, Mass; and Ian Goering, Account Manager at Blue Ox.

Listen in to hear about the best beers representing science, agriculture, and the key role of craft malt in brewing!

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It doesn’t get much better than a Colorado-meets-New York show. For this week’s episode, Jimmy is diving into IPAs from two spectacular beer states with a couple special guests. Joining Jimmy are Geoff Wenzel, R&D brewer at Industrial Arts Brewing Co in Beacon, NY, and Dave Thibodeau, president and co-founder of Ska Brewing in Durango, Colorado.

Great brewers and great guests, Geoff and Dave have sent Jimmy some awesome beers for a remote, coast-to-coast tasting. Each brewer will introduce their beers, starting with IPAs, and then get down to brass tacks regarding hops, brewing methods, and the stories behind the brews.

Sip along with this episode of BSR!

Photo courtesy of @skabrewing

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Back to Beers! Jimmy has commissioned a convocation of NYC beer bars experts for this very special episode! The point of discussion is Courtney Iseman’s Good Beer Hunting article regarding the scene, and this group of key players from this very special time are here to dive into this retrospective on NYC beer bar history.

In the studio tonight are Courtney Iseman, freelance beer writer with Good Beer Hunting; Chris O'leary, editor of Brew York beer blog and newsletter; Jen Maslanka, GM and partner at Spring Lounge in Downtown NYC; and BR Rolya, BSR MVP, beer consultant, formerly of Shelton Brothers Importers, and member of the selection committee for the Good Beer Seal bars.

Take a trip down memory lane with the gang and listen in!

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It’s a very special night at the Roberta’s studio! Jimmy is joined by HRN’s The Speakeasy host Greg Benson to co-pilot this ruckus, rockin’ episode! Also joining them are Danny Mena and Arik Torren, co-founders with Jimmy of Bowl of ‘Zole. The group has assembled in honor of October's Bowl of ‘Zole event, along with the recent announcement of HRN’s new executive director, RJ Bee.

But that’s not all! It’s truly a party tonight, including Cameron Holck, Arik’s partner at Lot 001 Brands Imports; Courtney Greenleaf Torren, agave spirits and general hospitality lover; Tiffany Collings, one half of Las Chingonas Imports; Julia Cuthbertson, other half of Las Chingonas Imports; and Lou Bank (OH MY GOD!) of S.A.C.R.E.D. Agave. 

It’s a jam packed episode with tons of tastings and tales. Be sure to listen in, cheers!

Image Courtesy of Armen Spendjian.

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One of Jimmy’s favorite guests, Julia Herz, is back to talk about the recent Learn to Homebrew Day Celebration! Julia Herz is the Executive Director of the American Homebrewers Association, and has been busy since she last spoke with Jimmy. Having started as a hobbyist before her lauded career in beer, she is still homebrewing today.

Held on November 4th, Julia has the lowdown on the Learn to Homebrew Day Celebration. The day is all about fostering community and helping curious homebrewers-to-be get their start. From experimenting with different types of yeasts or fermentables to putting a twist on a classic style, the fun and joy of homebrewing truly never ends. Check out homebrewersassociation.org today to get involved! 

Listen in and good beers to you!

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Joel Shelton is back to take Jimmy and his merry gang on another ICB Tour! Joining the party this week is BR Rolya, BSR MVP and Joel’s partner in crime on Inner Circle Beer Tours; Bob Weyersberg of Transmitter Brewing and ICB co-conspirator; James Tai, advanced cicerone of Beer Acolyte and Gun Hill Publick House, and aspiring attendee of ICB; Pete Lengyel-Fushimi, brewer at Rockaway Brewing Company and ICB special guest; Robin Fowler of Wild East Brewing, Certified LUKR Tapster, and recent Franconia tour participant; and the tour guide himself, Joel Shelton. 

Some of Jimmy’s favorite beer experts, personalities, importers, brewers, and pourers are here today to talk about, in no particular order: Traditional beer styles, inspirational and historical locations in beer, motorcycle rendezvous, European shenanigans, and more. Who takes the beer crown? Franconia or Czechia? 

Hop on Pete’s motorcycle, press play, and find out where the tour will take YOU!

Photos Courtesy of Peter Lengyel-Fushimi.

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What in the world is scrumpy cider? Close out Cider Week New York 2023 with a history lesson from Elizabeth Ryan, fermenter, pomologist, cider maker, and NY State Cider Pioneer at Hudson Valley Farmhouse Cider’s Breezy Hill Orchard; and also Fee Doyle, bartender, beertender, cider drinker, beer writer, folk musician, and Beer Witch ambassador.

With Cider Week coming to a close, this episode is a great accounting of all things cider: Growing apples, making, selecting, and selling cider, and general scrumpy education! Learn about Elizabeth’s farms, and get the lowdown on cider’s evolution from Fee, who’s been dishing the stuff out to fermented-apple-beverage lovers for years. Plus, get down with some folk music chit chat!

Tune in and get scrumpy!

Photos Courtesy of Monika Davis IG: @hopslingingslasher.

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Always so good to be back at Roberta’s! Joining Jimmy in the studio today are returning guests Shinobu Kato, sake brewer and founder of Kato Sake Works, and Peter Lengyel-Fushimi, beer brewer at Rockaway Brewing. The crew will dive into all things rice, sake, koji, burgers, fermentation, ABV, pairings, and more!

What makes what’s in your glass so good? These craftsmen have some unique insight. From Shinobu’s expansion of the sake brewing scene in NYC, to Pete’s advice to producers on what your business needs to keep revenue growing, it will all be discussed here. Plus, who’s a bigger burger fan, Shinobu or Pete?!

Tune in to find out!

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Back to Roberta’s! Being in the studio always gives Jimmy a chance to bring in his favorite folks from the NYC beer community. This week he does just that with Brett Taylor, Co Founder and Head Brewer at Wild East Brewing Company, and Ted Kenny, owner of Top Hops Beer Shops. Every brewery is different, and NYC is home to some very special beers. 

In this episode, learn about the myth behind Wild East, while tasting some great styles beyond the world of hazy IPAs. Easy drinking, very approachable, great beers! Discover new styles and rediscover the great classics like Czech Pilsners. Plus, track Brett’s journey from homebrewer to award winner as Jimmy finally gets to try his beers. 

Tune in and let the session begin!

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Cider Week New York is closer than ever! Want to be ready for the event before ​​October 6? Check out this special episode featuring Paige Flori of Boutique Wine, Spirits and Cider from Fishkill, NY, and returning guest Scott Ramsey, Executive Director of the New York Cider Association.

Get the scoop from these Cider Week veterans on how the changes to the program over the past 12 years have changed the event for the better. Learn about who is at the cutting edge of New York cider. Hear how Scott and Paige pushed each other to make this year’s Cider Week greater than ever.

Raise a glass of cider for Cider Week New York 2023!

Photo Courtesy of Jacqueline Kraisky.

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Tune in for another fun on-site recording with Jimmy at New England Dairy in Boston! Joining him are Allo Gilinsky of Craft Beer Cellar and Trinktisch in Belmont, Mass, and Hilary Walentuk, registered dietitian and senior nutrition specialist, of New England Dairy. On the menu are some familiar themes that BSR has been diving into recently, including cider, dairy, farms, pairings, and more. 

Learn about the importance of farms and experience some great cheese and cider pairings in this deep dive into New England Dairy! They are a non-profit education organization staffed by registered dietitians and marketing and PR professionals who serve as the voice of dairy farms in New England and Eastern New York.

It’s sure to be a delicious and nutritious episode!

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Cider Week New York is coming up! Want the scoop on quality hard cider and great pairings? Listen in to this special episode featuring Rachel Freier, Cider Week event producer and cheesemonger at large, and a special appearance from Scott Ramsey, Executive Director of the New York Cider Association.

Track the journey of Cider Week here, as the event is set to feature more producers and events than ever before. While the Covid-19 pandemic turned Cider Week on its head, Rachel and Scott used the opportunity to build out the programming over the subsequent years.

Stay tuned for a follow up episode featuring more from Scott!

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Jimmy’s back at Roberta's in Bushwick for an enthralling episode of BSR that intertwines New York's rich history and beer culture. Carlo DeVito, a renowned wine, beers, and spirits writer and editor, joins us to spill on his exciting new book on these very subjects. Get ready to be amazed as Carlo treats us to jaw-dropping New York beer trivia!

As the conversation unfolds, Carlo's passion for the craft shines through, and his expertise in the world of libations is evident. From the city's historical roots to the thriving beer scene, this episode is a fascinating journey that connects the past and present. And that's not all! Our talented engineer, Matt, dons his beer brewing hat once again to add some curious questions to the mix.

Listen in and then check out Carlo’s previous books Big Whiskey, Drink the Northeast, The New Single Malt Whiskey, and more!

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This week Jimmy is joined by some great friends from Colorado for a fun convo. Jason Bell, Founder and Owner of Living the Dream Brewing in Littleton, Colorado, shares his journey and experiences in the beer industry. He is joined by Em Hutto, the founder of beer communications brand RadCraft, proud spokesperson of Living the Dream Brewing, and long time friend of the show! 

The gang takes some time to reflect on the vibrant lifestyle of the Greater Denver area and discuss the significance of fostering positive industry-consumer relations. As Living the Dream Brewing celebrates its 9th year anniversary, the conversation delves into the brewery's remarkable achievements and contributions to the craft beer community in CO and beyond. 

Listen in for a delightful brew of stories, insights, and celebration in this not-to-be-missed episode!

Photos Courtesy of Living The Dream Brewing.

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In this captivating episode, Jimmy sits down for a one-on-one interview with Greg Engert, the esteemed beverage director at Neighborhood Restaurant Group in DC, NYC, and NOLA. Known for his exceptional hospitality, Greg's ability to create memorable experiences is why people dine out. Despite starting as a "failed academic" pursuing literature in DC, Greg quickly found his passion in the beer world at the iconic Brickskeller, America's first beer bar. Join us as we uncover Greg's remarkable journey, from his humble beginnings to becoming a partner and beverage director at a prestigious Restaurant Group. Plus learn about Brewery St X, Neighborhood Restaurant Group’s latest offering in NOLA.

Listen in to discover the fascinating story behind his career and the valuable insights he shares along the way!

Photo Courtesy of Randy Schmidt.

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Learn about the intricacies of taste from the mouths of the experts themselves! Stepping up to the mics this week on BSR are two esteemed authors and advanced cicerones: Mandy Naglich is a food and beverage journalist, cocktail judge, is certified in several tasting mediums, and is the author of How to Taste; Em Sauter is the founder of and cartoonist for Pints and Panels, an advanced cicerone, author of two books, international beer judge, and co-host of All About Beer podcast. Check out this conversation on how these industry powerhouses got to where they are and learn more about their books!

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On this episode of Beer Sessions Radio, Jimmy road trips to Greenland, NH, to chat with Pete Endres,  Cider Maker / Co-Owner of Bird Dog Cider. Tasting right from the tank, they try a handful of Ciders while discussing the storied history of the property. They also touch upon  the culture of agriculture in New England, question how the local climate influences cider-making, dissect which apples are best for what uses, and much more. 

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Jimmy and his cider buddies unite the East Coast and West Coast in a flavorful exploration of the craft. Joining the discussion are Ron Sansone, president of the Cider Institute of North America; Dave Carr, owner and cider maker at Raging Cider & Mead Co; and a drop-in by Anthony Lopez, cider maker (and “yeast babysitter”) at Casa De Oro Cider. 

The gang discuss irresistible cider varieties and styles, bridging the gap between the coasts as cider pioneers. Tune in for a discussion on everything from climate's influence on cider production, to the triumphs and challenges of making cider in different regions.

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Join Jimmy LIVE from Industry City with beer acolyte James Tai, an advanced cicerone and national BJCP beer judge, and Shane McNamara, a master cicerone and Global Director for Beer Passion & Beyond Beer Innovation at AB InBev. 

Explore the world of beer as a career, while reflecting on Memorial Day and reminiscing about this year’s Rib King competition. Tune in now to BSR for an engaging discussion packed with insights from industry experts and mouth watering inspiration. 

Cheers to the art of beer, memorable traditions, and exciting career possibilities!

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Cask is back! Jimmy is joined by Steve Hamburg of Cask Marque Americas; Neil Callaghan, beer director of Brick Store Pub; and Todd DiMatteo, co-owner and head brewer at Good Word Brewing. Together they delve into the world of cask ale for the second time this month, exploring the joys of being on-premise and the niche cask occupies within the craft beer industry.

The show also highlights the influence of Cask Marque, an organization dedicated to maintaining the quality of cask ale. Tune in to gain expert insights as these beer connoisseurs share their experiences and expertise, offering a deeper understanding of this cherished beer style.

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Join Jimmy in a special episode of BSR as he celebrates the tenth-anniversary edition of "The Complete Beer Course." With him is Joshua Bernstein, author of the monolithic book in question, and Andrew Thomas, a professional distiller at Halftone Spirits and “reformed” home brewer. 

Whether you're a seasoned beer connoisseur or just starting your journey, this episode offers a refreshing look at the evolving beer landscape and the book's content, expert advice, and exploration of trends.

Get ready to raise a glass as they toast to a decade of beer appreciation and exploration in this must-listen episode!

Photo Courtesy of Union Square & Co.

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Embark on another exciting on-location adventure with Jimmy in Boston's Time Out Market. Explore a vibrant beer scene with three local guests: Forrest Pettengill from Aeronaut Brewing, Brandon Keating from Trillium Brewing, and Matt Harding, assistant manager of Time Out Market Boston. Discover the market's 15 kitchen concepts, two indoor bars (with an outdoor bar coming soon), and an impressive selection of Boston's finest local beers.

Get ready for an adventurous episode filled with the flavors and stories of Boston’s thriving beer culture. Cheers to an unforgettable pint-filled journey!

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Jimmy is back in the field, this time at New England Real Ale eXhibition (NERAX) in Boston! He's joined by Mark Bowers, President of the Cask-conditioned Ale Support Campaign (CASC) / Brewmaster at Aeronaut Brewing Company; Gary Chopourian, Festival Organizer / beer enthusiast; and Jan Williams, Festival Door Manager and Maine beer acquisition / beer enthusiast. Together, they recap the highlights of the event and share their favorite things about cask ale.

This event has been going strong since 1997, and Jimmy gets all the history on its local and English roots. It’s Jimmy’s first time at NERAX, and he can really feel the history, heritage, and reverence for the craft.

So grab a cold one (not from a can!) and join Jimmy and his guests as they raise a glass to NERAX and all things cask!

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Jimmy is back in the studio to recap the latest Brisket King with a couple of folks from the event! In the studio we have Misty Banchero, sometimes known as Seattle Butcher's Wife, member of the family-run USDA meat processing facility Mondo & Sons, and Brisket King judge. Joining her is Brisket King competitor and culinary director of Sands Jerk Hut, Darlene Lawrence, to dish on jerk brisket!  

Plus Jimmy shouts out a special beer he tried at the event:  Kent Falls and Hindsight BBQ's collaboration, Besmoke Smoked Spelt Lager, uses Connecticut grown spelt that is custom smoked over oak and applewood in the pit at Hindsight.

Listen in for all of this and more!

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When Emily Hutto of RadCraft beer heard Jimmy was out in Denver to celebrate the Bowl of ‘Zole mezcal and pozole festival, she knew she had to link him up with Sara and Greg Fetzer of Emporium Brewing. The couple paint a picture of the business and beer climate in Denver, and recount the story of their brewery.

Later on in the show Jimmy sits down with some of the folks featured at Bowl of ‘Zole to debrief. Joining the conversation is Eduardo Belaunzarán of Wahaka Mezcal; the Tequila Amatiteña team; Alberto Partida, master distiller; Roman Romaya, importer; and Mike Moreno.

The merry gang get on by talking about all things from Denver, to rice lagers, to mezcal vs tequila. Tune in for a taste of spent-grain and agave aroma for breakfast!

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We have made it to the third and final live show from the 2023 Craft Malt Conference! Jimmy wrapped up his first trip to the special conference in Portland, Maine, by chatting with two proprietors of the most important ingredient in beer and whisky: Malt!

This week the focus is on Maine and how the state’s agriculture stewards great malt. Jimmy catches up with Joshua Buck of Maine Malthouse and Joel Alex of Blue Ox Craft Malt on the heels of their talk at the conference. Join Jimmy as he delves deep into Joshua and Joel’s work to build a local grain-chain in the pine state, as well as their history in agriculture, grains, and malts.

The Craft Malt Conference is always an exciting time for Jimmy and all craft malt appreciators, but this year is special: It’s the 10th anniversary of the organization, and the 6th anniversary of the Conference! This is the only conference of its kind that offers workshops and seminars on all topics craft malt.

Tune in to hear how it all went down!

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This week we have Jimmy’s second road-show from The Craft Malt Conference in Portland, Maine, which was held from March 16 to March 18, 2023. Joining Jimmy this time around are three new friends who are making a splash in the malt world.

Jeff Bloem is the Founder and Maltster at Murphy & Rude Malting Co. in Charlottesville, Virginia; Jordan Ullrich is with Epiphany Craft Malt, in Durham, North Carolina; and Joe Hamill represents Red Shed Malting in Alberta, Canada.

The Craft Malt Conference is always an exciting time for Jimmy and all craft malt appreciators, but this year is special: It’s the 10th anniversary of the organization, and the 6th anniversary of the Conference! This is the only conference of its kind that offers workshops and seminars on all topics craft malt.

Tune in to hear how it all went down!

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Booyah! Jimmy made it to Portland, Maine for the long awaited Craft Malt Conference, which met for the first time in person in over 3 years! Of course, Jimmy got the people that make it all happen to dish on all things Craft Malt. This week’s episode is the first in a series of recordings from the event.

First up we have Branch Rothschild, the brewhouse manager of Allagash Brewing Company, board member of the Craft Maltsters Guild, and the only brewer interviewed in this series; and Ben Clegg, business development specialist at Blue Ox Malthouse with a history in brewing.

There’s a lot going on in the world of malt, with experts from all over the world visiting the conference to stew on how to keep pushing craft malt forward. Branch and Ben are relatively green in the podcast world, so Jimmy is here to put them on the spot for some malty secrets.

Tune in now!

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BSR always strives to shine a light on people moving the Beer World forward. Writers and editors are often the most thoughtful, impactful people in the worlds of beer, spirits, and hospitality, and we have two great ones on the show this week.

Joining Jimmy is Jeff Cioletti, author of Imbibing for Introverts, and editor in chief of Craft Spirits Magazine; and Kate Bernot, Missoula, Montana-based reporter on beer, alcohol, and food, and director of the North American Guild of Beer Writers.

This show came together to highlight Jeff’s new book, and more broadly to talk about the state of “beer storytelling” from the past to the future. Plus, find out Jimmy, Jeff, and Kate’s picks for their current favorite “thoughtful” beers that are pushing the scene forward (or taking it back to basics):

Jeff: Pilsner Urquell

Kate: Taras Boulba - Brasserie de la Senne

Jimmy: Aventinus Weizen-Doppelbock

Tune in now!

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Stop everything you’re doing, it’s a BSR cider episode! Jimmy is in Portsmouth, New Hampshire at The Press Room for the Stone’s Throw Cider Supper - a  hyper-local regional cider dinner with Giff Burnap of Butternut Farm; Chef Zac Cardona of The Press Room; Pete Endres of Bird Dog Cider; and Eleanor Leger of Eden Cider Vermont.

This event was inspired by a cider dinner Jimmy attended at CiderDays in Franklin County, Mass last fall with Pete, Giff, and Eleanor. Pete made the connection with the Press Room, and the rest is history!

Learn what it takes to put together the perfect cider dinner with friends, expertly crafted pairings, and more! Listen to BSR right here.

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NYC Beer Week 2023 rocks and rolls on with this week’s beer and music themed episode of BSR, inspired by Brooklyn's favorite Japanese-style beer bar, who have been spinning all week for the festivities! 

Jimmy is joined by friends Chris Maestro, founder and principal owner of Bierwax BK and Queens; legendary brewer and founder of Dogfish Head Brewery Sam Calagione (and one half of the hip-hop duo Pain Relievaz); and Jamie Queli, founder, owner, and CEO of Forgotten Boardwalk Brewing in Cherry Hill, NJ... arguably St. Vincent's biggest fan!

Jamie, a veteran of the beer scene, has a hot take: people in the beer industry are the folks who couldn’t hack it in the music industry! Jokes aside, music and beer culture have always been one of the best duos in the game.

Listen in to learn about our guests’ musical histories, as well as their perspectives on the intersection of all things beer and music! Cheers!

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We are back in the studio at Roberta’s Pizza in Bushwick on the eve of NYC Beer Week 2023! Jimmy is joined by Zack Kinney, co-founder of KCBC brewery in Bushwick, and Louie Catizone, co-owner of St Agrestis distillery in Greenpoint.

The gang reminisce on Bushwick’s development into an oasis of food and drink, and what it was like to watch that process blossom from the homey vantage point of Roberta’s. Similarly, NYC Beer Week has grown as local producers and brewers have grown as well.

All the jazz of that neighborhood saga has been fermented and distilled down into “A Dance With Death”, a game-changing collaboration between KCBC, St Agrestis, and Roberta’s! This Amaro Barrel Aged Black Lager has layers of allspice, black roast, sarsaparilla, dried mint, oak tannins, and Alpine herbs. A totally unique beer to represent a totally rad community!

Grab a pair of headphones and listen in to get ready for NYC Beer Week 2023!

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We’re drawing closer to the Craft Malt Conference 2023! The event is being held in Portland, Maine, from March 16 to March 18, 2023, and Jesse Bussard, Executive Director of the Craft Maltsters Guild, is back with a couple of friends for another Pre-Show! 

Meet Rob Arnold, President of Advanced Spirits, and author of “The Terroir of Whiskey”; and Mark Sorrells, Professor of Plant Breeding and Genetics at Cornell University, and head of their small grains project.

Listen in for Jesse’s breakdown of the process that led up to this year’s conference, and how the stellar lineup was put together. Plus gain access to an archive of science on small grains, as well as how terroir can affect the flavor of distilled spirits, with Mark and Rob’s studied accounts.

It’s the 10th anniversary of the Guild, and the 6th anniversary of the Conference! This is the only conference of its kind that offers workshops and seminars on all topics craft malt. Register now for both in-person and virtual options!

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This week, we’re taking a virtual journey to the East End of Long Island! There we’ll meet Amy Zavatto, the Content Director for Southforker Publication; Rory McEvoy, co-owner of Kidd Squid Brewing Company; and Rob Raffa, owner and operator of übergeek Brewing Company.

Amy starts the episode by highlighting what’s special about the Sag Harbor community, and how the only thing missing was a great brewery! In comes Kidd Squid, with their charming tasting room where one can enjoy balanced and delicious beers. 

The brewing community is strong on this end of Long Island, also bolstered by the likes of übergeek, who were licensed just two months before the pandemic shut the world down. They navigated those tumultuous waters to come out strong with their off-the-wall products and brick-and-mortar. 

Get the scoop on this micro-community of brewers and the awesome projects they’ve got fermenting for the future! Listen to this week’s BSR now!

Photo Courtesy of  Doug Young.

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Celebrate Black History Month with Montclair Brewery! Meet Denise Ford Sawadogo, co-owner, general manager, MBA, and marketing extraordinaire, and Leo Sawadogo, head-brewer and master distiller, as Jimmy sits down with this power couple to discuss the state of craft beer in the Black community.

Jimmy starts the episode by recounting how he was connected with Leo and Denise by Manny Calderon, who aimed to bring Black-owned beers into the New York City market and beyond. Leo spins the yarn of learning to brew from his mom, (women handle most of the beer-making in his home of West Africa), and Denise tracks her journey from corporate America to Montclair Brewery.

Every year during Black History Month Montclair Brewery releases a special series of beers inspired by African Culture and Icons. This year they are offering the “Beer is Black History” Black Lager, inspired by the origins of the first known beer recipe dating back to 3900 B.C. Mesopotamia! Whether it's a recipe inspired by traditions, or Jimmy's favorite "National Emergency" hazy NE IPA, Montclair Brewery is a must try.

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Season 14 rolls on with a spirited episode on Bowl of ‘Zole fest! Jimmy is one-on-one with Arik Greenleaf Torren, AKA the Cater Waiter-turned-Hospitality Maestro, for a chat about mezcal, bartending, and having a good cocktail.

Listen in to this deep dive on Arik’s journey through the hospitality industry as he recalls the experiences that brought him to Jimmy, and how they helped get Bowl of ‘Zole off the ground. Plus, get a crash course on Mexico’s history with the agave plant, known for its complex flavor compounds, and how they make for a fine spirit.

This festival was crafted by mezcal aficionados and Mexican chefs. This ever-expanding phenomenon is a celebration of pozole and agave spirits, and will be coming to Denver and Boston soon! Grab tickets and get all the details on the chefs, mezcals, and events at bowlofzole.com.

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It looks like 2023 is going to be another big year for Craft Malt! The Craft Malt Conference is back in Portland, Maine, from March 16 to March 18, 2023. Preview the great lineup of speakers and other participants right here. 

Joining Jimmy today is Jesse Bussard, Executive Director of the Craft Maltsters Guild; Hillary Barile of Rabbit Hill Farms and Malthouse, and member of the Board of Directors for the Craft Maltsters Guild; Joshua Buck, one of the owners of the Maine Malt House; Sean Towers, one of the founders and brewers of The Seed, a living Beer project in Atlantic City.

The Craft Malt Conference is always an exciting time for Jimmy and all craft malt appreciators, but this year is special: It’s the 10th anniversary of the Guild, and the 6th anniversary of the Conference! This is the only conference of its kind that offers workshops and seminars on all topics craft malt. Register now for both in-person and virtual options!

Photo Courtesy of Locke Valley Photography.

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Welcome back to BSR! Jimmy is hitting the ground running with season 14, on location at the ‘drinks capital of Brooklyn’ - Industry City. Jimmy hangs out with a group of drinks producers, including Josh Morton of Barrow’s Intense Ginger liqueur; James Tai, advanced cicerone; Dave Lopez of Gun Hill Brewing Co and Gun Hill Publick House; and Alex Clark and Amy Grindeland of Fort Hamilton Distillery.

Why is Industry City the drinks capital of Brooklyn? Learn the history of this special spot, including “distillery row”, with its wide range of drink producers, and how it gets better every week! 

Want to warm up your Winter? Grab some Intense Ginger Liqueur, a pint of Gun Hill’s Brewing Rise Up Rye, or a glass of Fort Hamilton’s Single Barrel Rye. Can’t go wrong with any of them!

Get cozy, grab some headphones, and join the conversation with BSR!

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Rejoice and be merry! It’s the 2022 BSR Holiday Show! 

Join Jimmy to celebrate with some of his favorite beer people: Joel Shelton, former Shelton Brother and current big honcho at Inner Circle Beer Tours; BR Rolya, consulting pro at Beer Bier Biere; Kevin Brooks, owner, producer, and more at Oasthouse Creative; and Chris DeCicco, head of the beer program at DeCicco & Sons.

Catch up with the Shelton Bros alum (plus Chris!) as they recount the special places they helped to put on the American Craft Beer scene map over the years, and how that led to the Inner Circle Beer Tours.

Want to try some winter time beers? Try out St. Bernardus’s Christmas Ale, Brasserie Thiriez’s Bière De Noël, and Fyne Ales’s Mills & Hills to bring some spice to your holiday beverage lists.

Strap in for this boozy sleigh ride as it takes you on tours to Europe with fun holiday drinks, and more!!

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This week Em Hutto, founder of RadCraft Beer, is back, and she brought company! She joins Jimmy with Mark Youngquist, founder and owner of Dolores River Brewery, all the way from the Western Slope of Colorado.

Today our merry gang comes together to talk about something a little bit different: the RadCraft Industry Relief Coloring Book! This rad and crafty book features logos from RadCraft’s partner breweries, distilleries, and malting companies. It was developed by the folks at RadCraft as a fun way to give back to our industry after the 2020 Pandemic brought hard times on us all.

The project supports the James Beard Foundation’s Open For Good effort to help independent restaurants thrive, and for the cost of a craft beer on draft, you can give back, too! Get your copy today at radcraftbeer.com/industryrelief.

Also on this episode, Mark Youngquist, a self-proclaimed “seasoned veteran” (Jimmy prefers the term “legend”), regales us with the lessons he’s learned brewing since the ‘80s. Spoiler alert: the longer Mark does this, the more he realizes he has no idea what he’s doing! 

Grab some headphones, some colored pencils, and get lost in the process of creation with BSR!

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This week, Jimmy welcomes Kyle Larkin, head brewer at Resolute Brewing Company in Centennial, Co, and Jerry Siote, co-owner and director of brewing operations at Lone Tree Brewing Company in Lone Tree, CO, to discuss their recent collaboration. The gang get cozy as the weather cools to talk about everything from the tradition and function of rice in lagers to malted sunflower seeds. 

First and foremost, the gang dives into Kyle and Jerry’s collaboration: It started loosely, with seasonal, experimental intentions: new malts, new hop, new technique. Called Abundant Forest, this dark lager is made from Leopold Bros. pilsner malt, flaked rice, and chocolate malt, along with Ariana and Callista German hop varietals. The duo are proud of how much of a fluid and collaborative process the project was.

Also, Em Hutto, founder of RadCraft Beer and co-organizer of the episode, pops in to give her perspective on Kyle and Jerry’s collab. Grab a cozy lager and warm up with BSR!

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Happy Thanksgiving from Jimmy, BSR, and HRN! Today we’re joined by culinary writer and historian John Taylor who calls in from the future, based 12 hours ahead in Cambodia. He’s here to talk about his new anthology book, Charleston to Phnom Penh: A Cook’s Journal, as well as to dish out some Thanksgiving food for thought.

To start, John takes Jimmy way back to the ‘80s, when John first moved to Charleston, South Carolina to open Hoppin’ John’s bookstore. There were only a handful of restaurants at the time, and John tracked the city’s culinary renaissance over the years as a culinary historian (he is not a chef, he insists). After initially finding a vacuum, he watched as Charleston’s food scene blossomed by going back to its culinary roots (shrimp and grits, anyone?).

Later on in the episode, John goes over some of the recipes you can find in his book. How does roast chicken with butter beans, rice, piccalilli, okra, and mustard greens with a hot pepper and vinegar relish sound for Thanksgiving dinner? Maybe pair it off with your favorite craft cider.

We’re thankful for you here at BSR!

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Recap this year’s Franklin County CiderDays from western Massachusetts with Steve Garwood, who runs Ragged Hill Cider Company with his daughter in West Brookfield, MA just east of Amherst.

Jimmy and Steve reminisce on drinking farm ciders fermented in whiskey barrels, which is an old New England tradition. Steve gives us a little history lesson, explaining how after whiskey distillers were done with them, American oak whiskey barrels would be snatched up by farmers to facilitate the making of something special out of New England apples.

From there, Jimmy recounts the spirit of being at this year’s CiderDays - his first time there. He was impressed with how hands-on the event is; there is even specially pressed Apple juice made by local orchards available for cider enthusiasts to start tangy and tart fermentation experiments of their own!

Grab your earbuds, pop a cold one, and take a juicy trip through CiderDays!

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On this special episode of BSR, Jimmy is joined by the current USBG Presents World Class Sponsored by Diageo Bartender of the Year for the USA, Jessi Pollak!

Jessi and Jimmy chat about everything from her seven-year bartending journey, to the arc of the USBG Presents World Class competition, as well as her award-winning cocktail creations. Jessi also gives Jimmy the lowdown on Diageo Bar Academy during this jam-packed episode. 

DBA equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better!

Want to try your hand at the biggest bartending competition in the world? All hospitality professionals age 21+ can apply by the November 15th deadline for the 2023 USBG Presents World Class Sponsored by Diageo competition! Apply today.

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To celebrate Cider Season, this week we're talking with the Founder & President of Original Sin Cider, Gidon Coll, as well as Damin Sawyer, the creator of Bone N' Bottle Reviews. Together they discuss how the sweetness of early cider imports led Gidon to start Original Sin back in 1996, and reminisce about the early iterations of Cider Week.  Gidon also shares some of the secrets for making a great fruited cider using his own "Black Widow", a blackberry cider, as one example, and illuminates some of the guiding principles he uses to run his own apple orchard. 

If you're in the Boston area on November 12th, check out Cider Feast.

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Inspired by the Bowl of Zole Brooklyn festival, this episode is all about corn and Mexican alcoholic beverages. This week Jimmy is joined by Gabriel Velazquez Zazueta, Agave Educator at  TUYO; Tom Pavlich, Division Manager at B. United Importers; and Patrick Dacy, owner of Dukes Liquor Box. Together they go over the foundations of Mexico's craft beverages, including how corn gets processed, which spirits come from which plants, and how we might evaluate "authenticity" in agave spirits.

If you're new to Agave spirits and you want the real  101 course, Gabriel and Patrick put together a great article to get you started. Plus, Tom's shares how B. United is applying lessons learned from importing Italian and Japanese beers to their more recent Mexican imports.

Beverage List:

• La Brü, Maíz Azul
• Monstruo de Agua Cerveceria, Nochtli
• Casa Leon Rojo, Mauthia Mezcal

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Join Jimmy on his inaugural visit to Buffalo, NY with our guide Ethan Cox, co-founder and co-owner of Community Beer Works. Returning guest Ethan is an esteemed brewer, beer judge, beer history writer, and overall authority on beer in the state of NY.

Ethan details the journey from homebrewer to Community Beer Works, which started after he got immersed in Irish pub culture while studying abroad. After coming back to Boston, the next step for Ethan was buying a beer making kit. From there, Ethan trekked up state to Buffalo, NY where he joined local home brewing clubs.

There was only one brewery in Buffalo when Ethan moved there - all the historic breweries in town went out of business in the early 70’s - and he saw a gap in the beer scene that needed filling. That took the form of Community Beer Works, which started as a nano-brewery (just 3 half-kegs per batch!), but has grown into an award-winning institution of Buffalo’s West Side.

If you want to dig deeper into Buffalo beer, check out “Buffalo Beer: The History of Brewing in the Nickel City”, by Mike Rizzo and Ethan Cox.

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This special episode was taped live on location at Flounder Brewing - one of the busiest brewery taprooms in New Jersey. Situated on a 250-year old farm in Somerset County, they share the property with their neighbors Bellemara Distilling and have become an incredible craft beverage destination. 

Jimmy was joined by “Flounder” himself, Jeremy Lees; Cam Winkelstein, Head Distiller of Bellemara; and Melonie Marano, Somerset County Commissioner Deputy Director. They talk about everything from barn historians to smoked beers.

Plus, learn how to snag a sweet t-shirt by checking out craft beverage makers around Somerset County through their “Sip & See” program!

All this and more, live with BSR in Somerset County, NJ!

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This week on BSR, a Brooklyn rendezvous in Massachusetts! Jimmy is joined by former Brooklynites Sarah Real and Mike Dell'Aquila of Hot Plate Brewing Company in Pittsfield, MA. After listening in to the NYC Beer Bar Buds episode, the pair had to get in on the BSR action! They reached out to Jimmy, and now they’re here to talk about building a brewery from a dream.

After some quick shout outs to the Bierwax and Beer Witch bars in Brooklyn, the gang settles in to discuss the journey to Hot Plate Brewing; taking home brewing to pro brewing, coloring outside the lines of technicality, breaking down styles, the excitement and terror of opening a new brewery, and making friends all around the world through brewing beer “potions”! 

Get away from it all in Pittsfield, Mass - grab some headphones and grab a glass!

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This week, Jimmy decides to host a book club on Beer Sessions Radio with Claude Jolicoeur — the author of “Cider Planet: Explore the Producers, Practices, and Unique Traditions of Craft Ciders and Perry from around the World.” Inviting Boutique Wines’s Paige Flori and @hardciderguys’s Adrian, the gang will serve you a three-course meal of cider history with a side of Jimmy’s superb French techniques. 

For our first course, you will be served Claude’s journey as a writer and cider maker from his first book to the stories behind “Cider Planet.” Paige then cooks up a plate of her education as a cider enthusiast/retailer/up-coming certified pommelier and an app of question for Claude titled “Is Cider a Beer?” Claude also shares with us the French and many other traditions around the world, before Adrian jumps in with his intro and how he’s learning to join the big league of cider through the minority scholarship at the Cider Institute of North America. 

After a short break, entree is now out with a toast to Farnum Hill Ciders — for being on Paige's gigantic apple tree tap and in Jimmy’s hand. We’ll now dig up the possible first apples in the world from Kazakhstan, before talking Roman’s conquest and prohibition along with their impact on cider making. A dish of hand-crusting apples and acidity balance will also sit neatly on our delicious table. 

Last but not least, ice cider is up for dessert and will be served with the special “Je m’appelle Jimmy” syrup. At the bottom of the bowl, you might be able to find the secrets to how Paige keeps up with all the things she has in store and Adrian’s next location for cider tasting. Grab your spoon and have a taste of our cider planet right now!

Photo Courtesy of Claude Jolicoeur.

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This week on Beer Sessions Radio, Jimmy returns to Roberta’s studio to chat with the Bushwick All-Stars — Sake King Shinobu Kato, Beer King Jesse Ferguson, and Pizza King Brandon Hoy. The gang gets stared at by newcomers at Roberta’s while talking community spirits and locality in beverage programs in Bushwick/E-Wib/Robertaville.

The episode starts off with a standup comedy session about Zoom and the lack of microphones at the studio, before we get to brief introductions by Brandon, Jesse, and Shinobu along with their organizations — Roberta’s Pizza, Interboro Spirits and Ales, and Kato Sake Works. They then dive right into the part of Bushwick where they are all located with the nickname E-Wib and its pre-hospitality history. Jesse also tells us more about his neighborhood tribute Bushburg pilsner, while Shinobu recalls how the local community helped him grow through the pandemic. Brandon also jumps in with the story of the Mahalo At Ya Boi — Interboro-brewed specifically for Roberta’s and its locals. The conversation then moves into the world of Sake, where Jimmy gets schooled on Sake Bomb and gets so nervous that he keeps on touching the mic. Right before the break, Brandon reveals the secrets of the craftsmanship approach at Roberta’s. 

Last but not least, we’ll dive into the spirits and drinks they are all sipping at the studio. Jesse brings with him on his bike a 3-year-old straight malt whisky and a special amaro, while Shinobu talks more about his upcoming new place that you won’t want to miss out on. Grab your spirits anyway and become a virtual local of Robertaville!

Photo Courtesy of Matt Patterson.

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This week on BSR, it’s a studio session! Make that a studio party! Jimmy and friends take Roberta’s. Get cozy and crack a brew with Chris Maestro, co-founder and co-owner BierWax Queens and BierWax Brooklyn; Yahaira Gil-Maestro, co-owner BierWax and BierWax Queens; Kevin Bradford, co-owner of Harlem Hops; Kim Harris, co owners Harlem Hops; and Christa Sobier, owner of Beer Witch.

After two years of folks drinking at home, Jimmy and this esteemed group of NYC proprietors discuss the value of a warm, accepting spot to drink and gather. Listen to reflections on other valuable tenets of BSR like partnership, growth, serendipity, community, education, representation, and of course, NYC CRAFT BEER!

Grab some headphones and join the party!

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This week on Beer Sessions Radio, Jimmy drives down South for an exclusive talk with the influencers of the Black craft beer movement — Ale Sharpton and Mike Potter. While Ale is a beer writer slash expert slash critic slash personality, Mike is also the founder of Black Brew Culture slash Fresh Fest slash Blacktoberfest. The gang will follow the rise of Black craft breweries as well as the details of Ale’s and Mike’s individual projects serving as steps on that ladder.

The episode kicks off with a catch-up session with Ale and his journey in the Piano Keys World — his collaboration with New Belgium. He also gives us a peek into the growth of Atlanta’s beer scene through legislation and minority brewing movements. We then get to meet Mike and two outstanding brewers from Blacktoberfest — Dirtbag Ale’s Tito and Beale Street Brewing Company’s Kelvin — along with their paths on the craft beer way and what they are brewing for this upcoming Blacktober. Additionally, we’ll also dive into an analysis of the ups and downs of the Black beer scene in U.S.’s Southern cities, before coming back to Ale’s efforts to shine light on the small guys. 

After the break, we’ll come back with Kelvin's private session with his exclusive trivias and stories on Elvis. Jimmy attempts to make his endings consistent by going around the room asking people their favorite beers for the week, before Mike closes out with details about Blacktoberfest (October 1st in St. Louis, 15th in Atlanta, and 22nd in Durham). Hop in the car and tune into our show while driving to Blacktober, Jimmy’s waiting for you!

Photo Courtesy of Ale Sharpton.

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This week, Beer Sessions Radio welcomes back Jaega Wise and her book “Wild Brews” - the only book twice featured - along with biologist Paul Mankiewicz, to spill all about water. 

We shall start off with a brief re-intro by Jaega, and Paul’s intro of his work with water. Jaega will talk more about her time at water school, before giving you exclusive tips for your first batch. We’ll also discuss alkaline and all the bad things that can happen with beers when you get the water wrong, before Paul jumps in with a history lesson on the NYC water system. Jimmy also tries to get involved with a pretty obvious question about hardness, while Jaega and Paul geek out way too hard on the term “scale.”

Later on, we come back to the recipes in “Wild Brews” and Burton-on-Trent unique eggy pale ale. The gang also touches on climate change, with its impact on water and the craft beer scene. Last but not least, Jimmy finally finds a consistent way to end the show by bringing back the question-for-other format, before Jaega tells us the same dumb question everyone keeps asking about her book.

Grab your goggles and waterproof headphones before joining us on this deep dive!

Photo Courtesy of Miles Willis.

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This week on BSR, Jimmy gets schooled on yeast and the history of bread and beer traditions! We welcome Lars Marius Garshol of Norway, an author and researcher in yeast and traditional farmhouse brewing; Pete Lengyel-Fushimi, NYC-based craft brewer and Jimmy’s go-to scientist; and Eric Pallant of Pennsylvania, Author of Sourdough Culture.

We start by diving into Norwegian Kveik Yeast strains, known for their extremely high temperature tolerance. This allows for turbo-speed beer fermentation, which incorporates historically significant, ancient traditions. Eric compares those traditions to tracing back his sourdough starter to the time of the industrial revolution!

Later on, Pete applies the scientific method to Eric and Lars to try and pry some of the secrets of fermentation out of them…

Grab some headphones, press play, and get ready to break down and bubble up!

Photo Courtesy of Lars Marius Garshol.

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This week on Beer Sessions Radio, Jimmy talks to Brent Manning from Riverbend Malt House in Asheville, North Carolina, about their process of producing high quality craft malt at a large scale. The duo discuss the trends in craft beer, craft malt, and the future of a more sustainable beer industry. Grab your green headphones and dig in on the convo with us right now!

Brent kicks off the episode with a brief introduction of his environmental consultant background, and how he turned to craft malt through his craft beer passion. He’ll also give you a glimpse of the early day struggles with his ‘artisan’ kiln, before introducing us to the fanciest equipment whose name Jimmy can’t even pronounce. Brent continues to present us with a more local and more creative future for malters and brewers nationwide, before diving into Craft Malt Week this Sept. 27, organized by the Craft Malsters Guild, where he is the founder and president.

After a short break, we will return to a discussion on distilleries using craft malts and Brent’s experimentations with different types of grains. He’ll also share an exciting trend of brewers converting to using locally sourced and malted grains as a triumph against international maltsters, along with a crazy story about a couple from the Netherlands who came to a Craft Malt Week. Last but not least, Brent closes the show with an amazing growth report for South East craft beer and malt, along with his mission being a bridge between farmers and brewers nationwide. 

Photo Courtesy of Brent Manning.

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This week, Beer Sessions Radio welcomes back Good Word Brewing’s Todd DiMatteo and the author of “The Craft Brewery Cookbook”, John Holl. The gang will talk beer and food in all the ways that you can, accompanied by all the trivia stories that Jimmy can come up with.

The episode starts with an introduction for John and his latest cookbook, which is an exciting collection of recipes from brew pubs all around the country. He will also tell us about the experimental nature of beer and food pairings, as well as his travel to Todd’s cozy tap room in Duluth. And that’s when Todd will chime in with his thoughts on John and the cookbook, before our writer goes back to raving over the acoustics at Good Word. The gang then moves on to talking about All About Beer, where John just took over as editor, and their intention to cover all things important to beer pros and drinkers alike. 

Last but not least, Todd will tell us more about his upcoming festival Les Bon and the beer dinners included in it, before Jimmy shares his exclusive veal brisket carpaccio story. Todd also talks a bit more about his next Little Beer fest on April 15, 2023, before we discuss John’s old book and approach to exploring the world of food and beer that definitely does not involve the tap. Grab your headphones and take over with better beer trivias than Jimmy’s right now!

Photo Courtesy of John Holl.

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This week on Beer Sessions Radio, Jimmy finally gets a break from the online world with an in-person visit to Plant Pub by the famous Fenway Park. Sitting down with Pat McAuley, one of the pub’s co-founders and a plant-based athlete, they will attempt to show you a new future for pub and pub food that’s growing in Boston. 

The episode kicks off with Pat’s introduction to the beer world at Russ Heissner’s Barrel House Z and his journey from a meat-eating college football player (who happens to look like Julian Edelman) to a plant-based activist. He’ll then move on to talk about the 350-seat location that they are sitting in right now, waiting for Jimmy’s classic burger and fries made entirely out of plants. Pat will also share more about Plant Pub’s approach with plant-based food, which is focused on making these dishes more accessible through familiar language and menu items. He also shows appreciation for his head chef Mary Dumont and the team along with his partners Sebastiano Cossia Castiglioni and Matthew Kenney.

After our short break, the gang will talk about Pat’s podcast, where he interviews nutritional experts and people who went through the same journey as he did (with the first episode featuring his own mom). They also discuss the health benefits of a plant-based diet, and just how well it goes with craft beers. Last but not least, Pat shares how he’s supporting local farmers and brewers, as well as his worries for the first Red Sox game at the pub this Friday. Grab your headphones right now and pray for Plant Pub!

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Inspired by Lew Bryson’s article, “What Stout Has Become Has Led Me Back To Porter,” Beer Sessions Radio will welcome Lew himself and Todd DiMatteo from Good Word Brewing to talk porter and classic English beer in this week's episode. Lew will be sure to ramble about the thorough story of dark beers, and fulfill Jimmy’s purpose when inviting him, while Todd will add his perspective as a brewer of the classics. 

Jimmy kicks off the episode by asking Lew his reasons behind an article about porter. Besides being asked by his boss to do so, Lew reveals quite a few interesting memories he had with porters — and his appreciation for how it made Myrtle beach bearable. Todd also shares his take on porter, before publicly apologizing to Lew for sending him the wrong batch of summer ale. We will then move onto a history of English beers in its own lifetime, as well as within the American craft beer movement.

Last but not least, the gang goes deeper into porters and styles, as well as the role of a beer critic in the craft beer industry. Lew shares his thoughts on why people read his writing, before Todd explains why he prefers sending beers to writers for organic marketing. Todd will also share a glimpse into his Little Beer Festival this past April, before the gang come back to the discussion of, "why English beer?" Grab your headphones right now and be a part of our lively discussion on Beer Sessions Radio!

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This week on Beer Sessions Radio, Jimmy adds to a cidery summer with an intergenerational conference where the legends meet rising stars in the New England cider world. In this episode, we will welcome Steve Wood from Farnum Hill Ciders and Eleanor Leger from Eden Ciders — the legends — along with Bird Dog Cider’s Peter Endres and Easthampton Cider Project’s Josh Bromage — the legends-to-be.

The episode kicks off with a brief introduction for our guests before we get to know Steve, who has been in the industry since 1965. We then move on to Eleanor’s collaboration with Steve as well as her own cider journey. The newbies finally chime in with their origin stories, with Josh’s time in Ireland and Pete’s childhood in the heart of New York state’s apple country.

The gang finally geeks out on one another and turns the episode into a Q&A session. Paradoxically, the rising stars ask legends about the industry’s future outlook, while Steve and Eleanor learn more about Pete’s and Josh’s love for classics and communities. Grab your headphones and sit down with us in this cozy discussion right now!

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This week, Beer Sessions Radio welcomes two homeschooled brewers — Jeff Lyons from Endless Life Brewing in Brooklyn, and Jaega Wise from Wild Card Brewery in East London, who also happens to be the author of “Wild Brews.” The gang will bang out lessons on homebrewing and sour beers, before revealing the secrets to the water section of Jaega's latest book. 

The episode starts with Jaega’s and Jeff’s introduction to the homebrewing world as well as their backgrounds outside of the beer industry. While Jaega grew up in the Midland region in UK, noted for Burton-on-Trent, with a CAMRA beer festival as her first, Jeff hung out with the Beer Judge Certification Program gang in the back room of Jimmy’s No. 43. Jaega also shared her unexpectedly perfect journey to beerdom, studying chemical engineering and going to water school for her previous job in water treatment. She went on to explain the keys to controlling what she considers the most underappreciated ingredient in brewing — water. 

The gang then goes deeper into sour beer and the history of homebrewing, with Jimmy admitting to only being able to make “the no hygiene beer” inspired by the Victorian era’s Tudor. They also discuss the revival of cask beers along with the brewing scene in London, with a tiny surprise about water in Scotland and whisky distilling. Grab your headset and listen in on the secrets right now!

Photo Courtesy of Jaega Wise.

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This week on Beer Sessions Radio, Jimmy welcomes the legends of the cider world — James Asbel from Ciders of Spain, Peter Mitchell (not British) of Headwater Cider Company and Ronald Sansone from Spoke + Spy Ciderworks, who just so happens to also be the president of the Cider Institute of North America. The gang will discuss Spanish cider and its making methods, before traveling through space and time to investigate the historical and geographical developments of ciders.

The episode kicks off with a vivid introduction into Peter’s 2000 trees orchard and his motto of “grow what you press, press what you grow,” James’ discovery of Spanish ciders, along with Ron’s love for dry still cider. The group also talks about cider making in different regions from Spain, to the Pacific Northwest, to Franklin County and the overall New England area. 

Last but not least, Ron leads us down the history of cider in the United States — how it started out as “the bad boy” in prohibition and became the outcast when people were rewriting the law of alcohol. James also digs deeper into Spanish cider making, the ubiquity of ciders in Spain and how he chooses his products, before Jimmy declares his running for office with the slogan, “chickens in every pot, ciders on every corner.” Catch us right now and vote for Jimmy 2024!            

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This week on Beer Sessions Radio, Jimmy flies spirit to Europe for a meeting with three European cider makers — Oliver’s Cider and Perry’s Tom Oliver, Pilton Cider’s Martin Berkeley from the United Kingdom, and Berryland’s Vitalii Karvyha from Ukraine, who recently lost his cidery. The gang sit down to talk cider techniques and tasting, as well as discuss the cideries, community, and events in the UK. 

Help rebuild Berryland with the American Cider Association here.

The episode starts with the three sharing their cider making ingredients and techniques, along with their experience at the Bristol Cider Salon. While Tom and Martin are the events’ organizers, Vitalii is among the most beloved vendors with his distinct wild fermentation along with his variety of apples and peels. Tom shared their journey from attending the Franklin County Cider Day and seeing the reception that cider got, to coming back and receiving the blessing for their name, before inviting international vendors including Bausman Cider’s Christine Walter, Seattle Cider’s Scott Katsma, and Eden Cider’s Kris Kazaks. We also dive deep into what makes for good ciders with Tom’s tannin cider talk, Martin’s keeving techniques, and Vitalii’s abundance of resources and skills.

Last but not least, Tom goes into the making of London Cider House, a UK cider bar/retail shop in the historic Borough Market. Martin will also share more about his strategy of collaborating with your competitors in business, while they both tell us their favorite bottles. Grab yours and join us right now on Beer Sessions Radio! 

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This week, Beer Sessions Radio welcomes Dave McLean from Admiral Maltings in Alameda, California. Founding Magnolia Brewing Company in the 1990s and Admiral Maltings in 2017 with Ron Silberstein and Curtis Davenport, Dave proves to be among the ranks of fearless pioneers in the wild world of craft beer.

Jimmy kicks off the episode turning back to Dave’s early days in the industry. Discovering craft in the parking lot of a Grateful Dead concert, Dave moved to the West coast and learned how to brew through the UC Davis Brewing Program. He then takes us through the craft beer landscape at the time, while talking about Magnolia, cask beer, and the community spirit of the industry. 

The gang then goes deeper into craft malt and beer styles. Dave shares his journey to becoming a maltster along with his true goal of localizing beer production and connecting breweries, maltsters, and farmers into one welcoming community. Last but not least, he will share the three best beers and whiskies made out of premium malts from Admiral Maltings. Grab your headphones and find out what they are!

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This week on Beer Sessions Radio, we return to our live studio at Roberta’s Pizza upon our guest’s special request. Jimmy sits down uncomfortably before he welcomes Em Sauter, the author of ‘Hooray for Craft Beer!,’ and James Tai, a ‘random guy sitting at the bar’ who is helping local bars and restaurants improve their service. 

The episode kicks off with Em’s and James’s background in the beer world and their experience with the Cicerone Certification program. Em also shares her cartooning background with an MFA from the Center for Cartoon Studies, along with her first beer job selling cigarettes and Budweisers to cement factory workers while dusting the Belgian beers that no one ever bought. Jimmy props them to give away their ‘legend’ Master Cicerones, but will he reveal his?

We’ll then dive deeper into the content of Em’s book, ‘Hooray for Craft Beer!,’ as well as her illustration and research on Pints and Panels, a website providing materials for levels 1 and 2 of the Cicerone certificate. Em tells Jimmy more about the history and the importance of beer in our world, as it has inspired so many technological developments. Finally, the gang talks more about Fox Farm Brewery where Em works part-time, while tasting their Altra Volta Three-Year Blend paired with Roberta’s Beesting and Beastmaster.

See more of Em’s illustration on her Instagram and read her rants about the Red Sox on her Twitter!
 

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This week on Beer Sessions Radio, Jimmy tunes into the Ska network with co-founders Bill Graham and Dave Thibodeau from Ska Brewing in Durango, Colorado. The gang will listen to Dave's and Bill’s latest album about their brewing, growing, and drinking process.

For the first track, we have the story of Bill and Dave. Growing up together by the Front Range of Colorado, the duo started home-brewing to Ska music in high school. They then moved to Durango partly to create the Ska Brewing Co. we now know, but mostly to ski. The second track is an intro to the three waves of Ska and their favorite bands like The Toasters and The Pietasters, who might be performing at their 27th anniversary this Labor Day Weekend.

Track three and four are more complex, with Bill and Dave diving deeper into the company and their beers, as well as weed legalization in Colorado and the challenges it creates for local growers and brewers. Track five increases in tempo as the gang talks about home-brewing and the importance of enjoying the process. They also touch briefly on the words written on the lips of the cans with Jimmy’s challenge for their next one. To end the show, track six takes us gardening and into Dave’s backyard for a mini-lecture on how to grow carrots.

No wonder this album is top 1 on Billboard right now!

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This week on Beer Sessions Radio, Jimmy welcomes back Jerard Fagerberg from Episode 603: From Jack Kerouac to British Coal Miners, The History of The Workingman’s Drink. Two renowned beer culture writers, Pete Brown and Dave Infante also join us for a conversation about unionizing in the craft beer industry. 

The episode kicks off with Pete’s description of the pubs and private clubs in Britain, along with his solid argument about how Shakespeare, Beyonce, and Charles Dicken all share a favorite spot in London. We also get to listen to Pete’s upcoming book, “Clubland,” and the inspiration behind it. The discussion then moves back to the States with Dave and Jerard talking about unions among craft breweries, and interindustry solidarity in organizing. While Jerard brings up Fair State Brewing Cooperative as a shining example of successful unions, Dave talks about the struggles and failures that workers might face in this uphill battle. 

Last but certainly not least, the gang dives deep into class consciousness and its education among mainstream discord, talking about Kim Kelly’s “Fight Like Hell,” football, and what Pete calls football. Pete also talks more about the Working Men’s Club and his working-class background.

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This week on Beer Sessions Radio, Jimmy welcomes award-winners Peter Yi from Brooklyn Cider House and Ray Sheehan who created the “Best BBQ Sauce in the World” for an in-depth discussion on the classic American pairing of cider and BBQ. The gang will introduce not only insights into the makings of cider and BBQ, but also guide us to fully draw out their flavors by pairing them together!

The episode will start with Ray’s gradual yet monumental growth in the BBQ world that led him to the top of the sauce chain today, in contrast to Peter’s big swift shift to cider from the old wine palate that all started in Spain. Ray goes on to tell how he learned the fundamentals by helping local BBQ teams with the most menial tasks, before diving deeper into his book “Big Green Eggs Basics from a Master Barbecuer,” while Peter reminisces his discovery of the lost apple cider tradition that led him owning an apple orchard, providing the source materials for all his products. 

Sipping an old-world-style OEC pilsner, Ray will take us through his lists of BBQ-beer pairings, ranging from ribs with porters to hot wings with IPAs. He then grabs the mic to interview Peter on how to pair cider with smoked pork loin, and reveals hot takes on food-alcohol pairings and pourings that are only available to those who stay till the end!

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This week on Beer Sessions Radio, Jimmy welcomes mad scientist/artist/poet Sean Towers from Atlantic City’s The Seed: A Living Beer Project, and New Jerseyan beer appreciator/Gear Patrol’s beer guy Ryan Brower. In Sean’s lair, the gang will devise their master scheme to prove there's so much more to Atlantic City than casinos.

Step one: Thinking inside the box. With Sean’s background in marine biology and microbiology and his lifelong sidekick Amanda’s in sociology, The Seed utilizes the traditions in beer making to elevate their saisons, lagers, pub porters, and IPAs. These are the trusted four you can always find on draft at their AC taproom. 

Step two: Keeping it local. As Ryan opens up bottle after bottle of lagers and pub porters like as simple as patterns? and all tucked away, Sean discusses their devotion to local ingredients such as grains from New Jersey’s premier malter Rabbit Hill Malt, and the bustling revitalization of the city in arts, culinary as well as entertainment. 

Step three: Adding the artistry. Sean will now dive deep into The Seed’s naming conventions with lowercase and question marks which pains Ryan as an editor while exciting him as a mad beer fan. But the artistry does not stop there, as Sean reveals the story behind poetry in motion and his basketball career.

Last but not least, the plan will finish off with a commitment to keeping the locality, following the traditions, and adding the culture here at The Seed, along with a dandelion secret waiting to be revealed. Catch the episode right now and be in on this genius plan!

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This week on Beer Sessions Radio, Jimmy will drive North to Amesbury, Massachusetts, where package stores are cordially called "packey," to visit RMA Craft Beer and Wine packey store for an exclusive tasting and on-site recording session with Rockport Brewing Company. Jimmy is always on the lookout for top-notch retail beershops, and Rockport is a north-of-Boston top-selling local brand. Despite being a small-scale contract brewer, Rockport is committed to quality, community, and unity among workers alike!

The conversation kicks off with the unconventional journey of Rockport’s founder and sales manager, Ray Pickup, and Tyler Johnson, with a glass of Whale Cove white ale for Jimmy. The gang continues sharing their perspective of the brewing community, emphasizing their appreciation for the local support. Ray will go on to reinstate the Rockport identity in his brand design and marketing, along with an anecdotal history of all his beers, before Tyler reveals the secrets of his top-notch salesmanship. 

Last but definitely not least, Ray’s no-longer-hidden day job as Business Representative for International Union for Painters and Allied Trades District Council 35 and his mission to turn Rockport into the first fully union-affiliated brewery in the country. Jimmy then circles back to the difficulty of small-batch brewing, with an in-depth case study of Ray’s tribute to his great grandfather — the Mcateer’s Dry Irish Stout!

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As Earth Day approaches, this week’s Beer Sessions Radio welcomes two environmental defenders in the brewing world — Michael Kowalski from Berkshire Mountain Distillers and Sean Lawson from Lawson’s Finest Liquids. They will be coaching us on how to take the waste out of getting wasted!

Opening the episode, Sean presents his pioneering Green is Grand project before spilling all about the Sunshine Canopy, Vermont’s largest free-standing solar power structure, and its ribbon-cutting event on April 22. Michael joins the conversation with the “wasting not and wanting none” approach at Berkshire, which involves repurposing their used ingredients, remodeling their cooling system, and reusing their wastewater. The discussion then took a citrusy detour for you to take a sip of Sean’s Double Sunshine and Michael’s Grey Lock Gin.

Do stay sober as we close the show with Sean emphasizing the holistic mentality when it comes to sustainable brewing, and Michael diving deeper into water and energy conservation. Finally, the gang comes down to a naming competition for the canopy, with top contenders currently being: Jimmy’s “Curious George” and Sean’s “Store of Sunshine.”  

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This week on Beer Sessions Radio, Jimmy will drive all the way to Kittery, Maine for an in-depth lecture on beer styles and beer history. This exciting course is currently taught by Woody Mott, son of Tod Mott the New England brewing legend, and Horst Dornbusch, editor and contributor for The Oxford Companion to Beer, at Tributary Brewing Company. 

The class will start off with Woody’s journey from the finance world to the brewing world, explaining his deep involvement and understanding of every step in the beer-making process. Horst will then join us and kick off the lecture with a dive into the history of pilsner, the Californian Common, New York Cream Ale, all before introducing us to Tributary’s favorites like the flagship Pale Ale, the Dinkelator, and the soon-to-run-out Imperial Stout that will be available April 23. 

Lastly, Woody will go deep into his approach to recipe writing and his adoration for Aventinus, whereas Horst will emphasize the importance of ingredients and agriculture in the making of the beers, along with a climate change industry report. Woody will then leave a final appreciation for all the brewers that came before Tributary, and assure every student attending: “You’re just gonna have a damn good beer!”

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This week, whiskey will take over Beer Sessions Radio! Chris Weld and Michael Kowalski from Berkshire Mountain Distillers – Massachusett’s first legal distillery since prohibition – grab the mic to tell us about the Craft Brewers Whiskey Project, and all that brews into the best beer-based whiskey. 

Also on this episode is Nick Smith of Otter Creek Brewing Company – one of the project’s collaborators. Nick reminisces on the day he got a bottle back from Berkshire before discussing with the gang what the best beer is for making whiskey, and how distillation brings out the best in beer. Jimmy finally gets his job back with a conversation on corn whiskey, revealing Chris’s secret at his distillery. 

Last but not least, Michael will expand on Berkshire’s collaborator approach with their retailer and restaurant partners, along with his efforts to show off their whiskey through engaging tasting sessions. Chris will also introduce us to their on-premise charity event, which features barrels from local brewers.

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This week on Beer Sessions Radio, Jimmy will drive by cider town to discover a young and bustling community for Open That Cider Bottle Day. Recently created by the American Cider Association (ACA) to engage the cider enthusiasts and educate the interested winemakers, the occasion gathers to the show Michelle McGrath of ACA, Anne and Steve Garwood of Ragged Hill Cider Company, Paige Flori of Boutique Wines and Spirits, and Anne Shelton of Albemarle Ciderworks.

The episode will start with Open That Cider Bottle Day’s origin story by Michelle, before the gang share with us the bottles they have been saving on air. Steve will then take the wheel to a comprehensive discussion of ciders’ potentials for aging and collecting, accompanied by advice for newcomers from Paige and aging experiments at Albemarle. 

The conversation comes to an end as the group shares their marketing plans for this day next year, with a culinary pairing focus and vertical tasting menus. Last but not least, our guest Michelle will leave you with a poetic cider-appreciation quote:

“Friendly reminder: 

there’s nothing finer than deglazing the pan with your favorite cider”

Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today. 

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This week, Beer Sessions Radio will introduce you to the world of lagers and beer-food pairings. Jimmy and our guests Mirella Amato, Todd DiMatteo, along with Luc “Bim” LaFontaine will have a lively discussion about pairing techniques and considerations, as well as the light beer scene around the world. 

The episode breaks off with Todd from Good Word Brewing and Public House promoting his upcoming Little Beer Fest on April 9 with 65 breweries gathering in Duluth, Georgia. Godspeed Brewery’s Luc then talks about his time in Japan and Czech exploring the world of craft small beers, before explaining his process when it comes to pairing beers and food at his retail shop house. 

All these conversations happen as Mirella from Beerology took us through a demo of her new course Mastering Beer & Food Pairing, brought to you by Beerology® by using Todd and Luc’s examples to demonstrate her technique-focused curriculum!

Photo Courtesy of Andrew Budziak.

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Beer Sessions Radio, food radio, Shelton Brothers, beer, drinks, deep ellum beer bar, delaware supply bar, European beers, imported beers, shelton brothers nyc

This week, Beer Sessions Radio is dedicated to the Shelton Brothers, America’s most influential importer of Belgian and European beers. With the appearance of Joel Shelton himself, Jimmy and our guests Max Toste, BR Rolya, along with Lauren Slezak and Colin Pratt, talk about their memories with the brothers’ products and show appreciation for their legacy.

Everyone will start reminiscing about their interaction with the brothers’ beers. Max Toste from Deep Ellum Beer Bar retells small anecdotes that made him geek out on the brothers as artisans. Lauren and Colin from Delaware Supply Bar explained how they were inspired to collaborate with foreign brewers. In addition, BR from Shelton Brothers NYC expressed admiration for the brothers’ Belgium and Franconia selections. 

Finally, Joel talks about Inner Circle Beer Tours — the brothers’ latest project. Our guests who have attended these tours will share their experiences and invite listeners onto the exciting adventures!

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This week on Beer Sessions Radio in celebration of NYC Beer Week, Jimmy teams up with local brewers from Gun Hill Brewing Co., the Pony Bar NYC, Daleview Biscuits and Beer NYC, 18th Ward Brew, NYC Brewers Guild, and Alewife Brewing Co. to discuss the in-person return of the festival after 2 years.

All of our guests will introduce their beers along with how they weathered the pandemic. Ann V. Reilly, Executive Director of NYC Brewers Guild reestablishes the importance of breweries in the city while promoting NYC Beer Week after detailing the hardships brewers have gone through as a result of COVID-19. In addition, Jimmy and the gang talked about the efforts to draw in NY state breweries to compete with festivals in neighboring areas. 

Finally, Dan McLaughlin from the Pony Bar NYC introduces the OG Beer Night at the Bar on March 1st, which will be part of the NYC Beer Week taking place Feb 27 till March 5 all around the city!

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Craft Malt Conference Weekend is here! Kick back and chat Craft Malt with Hannah Turner, Director of The MSU Barley and Malt Quality Lab in Bozeman, MT; Hillary Barile of Rabbit Hill Farms in New Jersey; and Jesse Bussard, Executive Director of the Craft Maltsters Guild.

Hannah tracks her journey through plant science to studying brewing at MSU. Jesse recollects her own history with agriculture and homebrewing that led her to the Craft Maltsters Guild. After some serious suspense, Hillary dishes on Rabbit Hill Malt House winning Best of Show at the Craft Malt Cup Awards. 

Cheers to celebrating excellence within the Craft Malt community!

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This week on Beer Sessions, Jimmy is continuing with this month's Craft Malt Conference theme, speaking with Dennis and Jeanette Nesel and Mike Renganeschi of Hudson Valley Brewery, and Sam Merrett Captain of Schooner Apollonia. 

The gang talks about the project Sam has relentlessly or passionately (depending on who you ask) led over the past few years to transport malt, among other products, in an entirely carbon-neutral way. From transporting malt down the original superhighway of the Hudson Valley River on Schooner Apollonia to biking it from the shore to the brewery to making malt the old-fashion way, Captain Sam and the crew at Hudson Valley Brewery are reshaping what it means to brew local beer. 

Grab your favorite eco-friendly brewed beer and give it a listen!

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The week on Beer Sessions, Jimmy is gearing up for the Craft Malt Conference and heads to Farmingham to speak with Matthew Steinberg at Exhibit ‘A’ Brewing Company. 

Matthew talks about how local ingredients and partnerships are central to beer production at Exhibit ‘A’ Brewing, and details a few initiatives including the Square Foot Project and Square Foot Saturdays to Build Better Beer. He also talks about all the wonderful support Exhibit ‘A’ Brewing received from their neighbors, Jack’s Abby Craft Lagers, to the local maltsters and grain roasters, to Exhibit ‘A’ Brewing’s own incredible staff. 

Finally, Jimmy and Mathew paint a picture of Framingham from its breweries to its great tacos and Brazilian restaurants. Give it a listen on the train from Boston to Framingham and enjoy all that Exhibit ‘A’ Brewing has to offer!

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This week on Beer Session Jimmy is talking about locally sourced grains with June Russell, Director of Regional Food Programs at the Glynwood Center for Regional Food and Farming, and Joel Alex, of Blue Ox Malthouse. 

Both June and Joe talk about their experience promoting local grains in regional markets from baking to brewing. Joel explains the process of floor malting. June talks about how much of a commitment it can be for farmers to start growing new grains. 

Finally, the gang talks about their plans for the upcoming virtual 2022 Craft Malt Conference on February 18th, 19th, 25th, and 26nd. Grab a beer made with local grains and give it a listen!

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This week on Beer Sessions Jimmy is talking about homebrewing and The American Homebrewers Association with Julia Herz, executive director of The American Homebrewers Association; Ethan Cox of Community Beer Works; and Jeff Lyons of Endless Life Brewing. 

Julia talks about her role as being a voice and advocate for the hobby she loves. She also covers everything from the history of homebrew since Mesopotamia to the styles of beer and homebrewing popular today. Jeff talks about how homebrewing compares to working in a brewery and the unique styles of beer homebrewing helps to develop. Ethan and Jimmy talk about their all New York State beer in the works. And Ethan details New York State's rich history with hops production. 

Grab your homebrew, and give it a listen!

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This week on beer sessions radio Jimmy is talking to some warmer weather breweries with Jordan Gardenhire, founder and brewmaster of Baja Brewing Company, and Katie Lowe brewmeister of Koko’s Bavarian. 

Katie talks about the vision of Koko’s Bavarian led by people like the Prince Koko of Bavaria and celebrity chef Tim Love. Jordan tells some crazy stories like lifting brewing equipment out of the roof of a building and weathering some of the most severe hurricanes that have impacted the business. 

Both Katie and Jordan describe what makes their homes from the breweries of Austin to the shores of Baja unique and how that comes through in their beers. Grab a beer from your favorite warm-weather brewery and give it a listen!

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This week on Beer Sessions Jimmy is talking cider with Brighid O'Keane, executive director of The Cider Institute of North America (CINA); Christine Walter, head cider maker and owner of Bauman’s Cider; Ryan Burk, head cider maker of Angry Orchards and board member of The Cider Institute of North America; and Kira Bassingthwaighte, head cider maker for Western Cider. 

Brighid O'Keane introduces the Cider Institute of North America and its mission. Ryan talks about how the American cider scene has grown and where it might be heading. Christine walks through how her family farm as well as her scientific background has shaped her cider production. Kira talks about Montana's culture of grain as well as the unique diversity of apples. 

The episode finishes with recommendations for in-person and virtual courses offered by the Cider Institute of North America for aspiring cider makers. Grab your favorite cider and give it a listen.

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This week on Beer Sessions, Jimmy is talking about distribution in New York City with Ken Landin and Patrick Sylvester of Crossroads Brewing, James Zinkand, owner of Misguided Spirits, and Megan Rickerson, owner of Someday NYC. The gang highlights the challenges Covid has brought to the industry. James talks about his experience from Eataly to Miller Coors to Revolution Brewing and how it led him to open Misguided Spirits. Megan explains how relationships with local producers and distributors have become more meaningful than ever. Kenny talks about the choice to do business upstate versus in the city. And Patrick highlights the way IPA’s have evolved over the years and offers some local liquor and beer pairings. Support a local brewery or distiller and give it a listen!

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This week on Beer Sessions (the last Beer Sessions of 2021!) Jimmy is talking about the greatest hits of 2021 and beer dessert pairings with Julia Herz, executive director of the American Homebrewers Association and author, Jerard Fagerberg, freelance beer writer, and Jessie Sheehan, recipe developer and author of The Vintage Baker. 

Jessie details some of her newest recipes, including some that will appear in her upcoming cookbook, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats. The group talks about some of the best changes 2021 has brought to the beer world. Julia talks about how The Brave Noise Project is helping to eliminate bias and harassment in the beverage industry while offering an accessible homebrew recipe. Jerard talks about the resurgence of unions. Finally, the gang takes on the beer and dessert pairing challenge. 

Look no further for holiday dessert inspiration and their respective drink pairings. Grab a beer and a sweet treat and give it a listen!

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This week on Beer Sessions, Jimmy is talking about giving back with Karen Lawson of Lawson’s Finest Liquids in Vermont, Erin Maciel of Honesta Coffee, and Richard Thomas of Argyle Brewing Company. Karen talks about how Lawson’s Finest Liquids has used their Sunshine Fund to help support causes in their community from the Vermont River Conservancy to Pathways Vermont. Erin details Cafe Honesta’s support of local farms in Brazil and the steps they’ve taken to empower female entrepreneurs. And Richard explains how hosting community markets has helped bring their community together while supporting local artisans. Grab a beer from your favorite brewer that gives back, and give it a listen!

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This week on Beer Sessions, Jimmy puts down the beer to light up the conversation about marijuana with Max Bookman, partner at Pesetsky & Bookman, and Andrew Mutty, co-owner of Beantown Greentown. 

Max covers what's been holding up the establishment of dispensaries in New York City, and what you need to know if you’re looking to open your own dispensary. Andrew points out some lessons from Massachusetts that can help guide the way for New York. The gang discusses how new laws are striving to empower marginalized groups to lead the way in the legal distribution of weed, and how the requirements of those laws might play out in practice. They touch on why your local dispensary feels so different from your local bar, and how a change in federal law might dramatically change the marijuana industry, from allowing cross-state distribution to empowering veterans with more medicinal alternatives. Swap your beer for a joint this week and give it a listen!

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Happy Thanksgiving from the BSR family to yours! Instead of turkey and beer pairings, Jimmy takes the road less traveled this week, diving into fermentation. On the show is Gabe Toth, distillery manager, former brewer, and author of the Fermentation Kitchen for the Brewer’s Association, and Brandon Buza, a connoisseur of all things yeast, bacteria, and the tasty stuff they can produce. 

Gabe talks about his personal journey from fermenting for the first time as a homebrewer to writing a cookbook on fermented foods, and Brandon weighs in on the importance of curiosity, passion, and community in the world of fermentation. 

Kick back and get ready for a few surprises on this funky, fermented episode!

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This week Jimmy is talking doomsday drinking with Chris Maestro, owner of Bierwax, Thomas Gaulkin, editor at The Bulletin of the Atomic Scientist, and  Aaron Goldfarb, journalist, and author of Hacking Whiskey. From nuclear apocalypse to climate change, how might a disaster affect your favorite beer? Thomas talks about some of the little-known science of the food industry, including the radiation that might be used to produce some of your favorite foods. Chris gives an exciting window into the history of Japanese record bars and the opening of Bierwax’s new location in Queens. And Aaron talks about some of the more creative developments in the whiskey world. Grab your desert island beer and give it a listen!

Support Bierwax's IndieGoGo campaign. 
 

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This week on Beer Sessions, Jimmy sits down with Tim Webb and Steven Beaumont, co-authors of the 3rd Edition of The World Atlas of Beer. Tim and Steven detail their paths to becoming some of the most renowned beer authors. They talk about the enormous growth the world of craft beer has seen in the past twenty years with now 45 countries having booming beer scenes. And they touch on what defines local variety. Of course, the gang gives recommendations for their favorite beers and pubs. And finally, they dive into what changes we can expect to see in the beer world looking forward. Grab your favorite beer from anywhere around the world and give it a listen.

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This week Jimmy dives into the history of working-class drinking with PJ Mercier, founder of Navigation Brewing in Lowell, Massachusetts, BR Royla, national judge for BJCP, Peter Brown, British journalist and writer, and Jerard Fagerberg, writer and journalist. 

From Jack Kerouac to British coal mines, the gang pieces through where pub myth and legend meet reality. The writers attest to the dangers of writing drunk. The group explores how beer and drinking have been such an integral part of working-class community and culture from Lowell to Minneapolis to England. And they touch on what it means to reconcile those identities today through their taprooms and writing. Grab your favorite porter and give it a listen!

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This week Jimmy heads up to Cambridge to have a tasting with Soham Bhatt at Artifact Cider Project. Jimmy and Soham talk through the brief history of northeast cider as well as the founding of The Artifact Cider Project. They touch on how Artifact Cider Project has created cider deeply connected to both the landscape and the history of the Northeast. And finally, how through offering a knowledgeable staff as well as unique and casual bar food pairings, Artifact Cider Project is helping more consumers than ever enjoy all cider has to offer. Pick up your favorite cider and enjoy learning more about the world of Northeast cider!

Cider List:

Wolf at The Door
Feels Like Home
No New Friends
Magic Hour
Gold Rush
 

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This week Jimmy explores the local sourcing and supply chains that bring you some of the best beers with Geoff Wenzel, R&D brewer at Industrial Arts Brewing, Mike McManus, director of brewing operations at Industrial Arts Brewing, Phil Neumann with Mainstem Malt, and Kevin Kain, beer blogger @Casketbeer. Kevin and Mike start us off diving into the local sourcing of ingredients from New York State and highlight Industrial Arts Brewing’s landscape series. Everyone emphasizes how local farm partnerships, as well as storage and production techniques, have dramatically improved our access to high-quality local ingredients over the past ten years. Phil notes how despite the challenges of Covid in the craft malt industry, a surprising benefit might be that the average consumer now knows the word supply chain. Crack a locally sourced beer and have a listen!

Beer List:
Industrial Arts Brewing Company - Autumn Landscape Festbier
 

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Jimmy heads to Boston for the 600th episode of BSR! 

We catch up with Chris Lohring, founder of Notch Brewing, to talk pilsner traditions, decoction, as well as the new Notch Tap Room and Brewery at the Charles River Speedway in Boston’s Brighton neighborhood. 

For the second year in a row, Jimmy is tapping and tasting the extremely limited, Pitch Lined Pils. Take a journey through history as Chris walks us through the process of bringing this old-world technique back, from sourcing to brewing. This is the ultimate Beer Geek episode! 

Crack a Bavarian Lager and have a listen.

A special note: Our hearts go out to the beloved Anne Saxelby, who passed this week. In the words of Jimmy, “Her legacy is in everything around us: The food we eat, the people we know, the memories of tastes like “Comersdale” and “Moses Sleeper”. We will never forget. Much love.”

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This week on Beer Sessions, a celebration of Cider Week! Jimmy talks about everything Cider with Steve Selin, owner of South Hill Cider; Mike Reis, owner of Redfield Cider; Karl du Hoffman, owner of Orchard Hill Cider; and Paige Fiori, owner of Boutique Wines and Spirits in Fishkill NY. 

Steve and Mike dive into the exciting experimentation happening in cider, from exploring new spices and fruits to fire pressure in California driving many winemakers to explore the possibilities of cider. Mike and Paige talk about what it takes to get consumers interested in cider and break down how they choose the selection of ciders they offer from shelves to tasting rooms. 

Speaking of unique ciders, Karl and Jimmy dive into the novelty of the pommeau, from its minimum aging time of three years to the unique depth and fruitiness one can expect. Finally, the episode concludes with the gang trying to summarize New York cider in three words. To quote Jimmy, “Oh boy wow!”

Cider list
South Hill Cider, Packbasket
South Hill Cider, Goldwin
Orchard Hill, Verde
Orchard Hill, Ten66 Pommeau
Oliver's Cider
Ross On Wye Cider
Tilted Shed Cider
Black Diamond Cider 
Domaine Dupont Pomm
 

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This week on Beer Sessions Radio, Jimmy is all about lagers! On the show, Jeff Alworth, author of The Beer Bible, and Jack Hendler, the co-owner of Jack’s Abby Craft Lagers in Framingham, Massachusetts, talk about everything from the brewing process to the history and future of craft lagers. 

Jimmy kicks us off by asking Jack why he chose to brew lagers. Jack dives into the real lack of lagers on the American craft beer market today. Jeff explains how a rise in Hazy IPAs among other things necessitated a refresh of The Beer Bible. He also dives into the process of decoction and how a single vs. triple decoction beer might differ. Jack and Jeff both launch into a discussion of Hoppy Lagers, including those brewed at Jack’s Abby Craft Lagers and those written about in The Beer Bible. Jimmy notes the Craft malt conference in Portland, ME, on February 18th and 19th. Then, the gang discussed how locally grown barley is shifting the malt scene. 

After the break, Jack shares 200+ year old breweries in Germany are starting to create IPAs inspired by American craft beer. Jeff encourages the beer connoisseurs of the world to travel to England, Germany, and more surprisingly Lithuania. Jeff chronicles his journey from university research all the way to receiving his (self-proclaimed) Ph.D. in beer. Jeff asks Jack if he has a cold IPA, and Jack asks Jeff his view on the future of Lagers. Jack and Jeff finish off the episode admiring the joys of enjoying a lager in a pub.
 

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This week Jimmy talks about the growing trends of second-use fruit, farmhouse ales, and natural carbonation with guests Jake Endres, cofounder of Crooked Run Fermentation, Ian Kalmes, head brewer at Transmitter Brewing, and Mandy Naglich from @Beerswithmandy. 

To kick things off, Jimmy dives right into the benefits of the increasingly popular technique of second-use fruit in crafting beers. Mandy explains the benefits of second-use fruit as creating a beer with a subtle fruity flavor while also being a sustainable way to reuse produce. Jimmy then asks Jake about the evolution of Crooked Run Fermentation, previously known as Crooked Run Brewing. Such a transformation, as Jake explains, came about as they experimented with blends of fruit wines and realized they wanted to expand into new fermentation territory. Jake goes on to talk about Crooked Run’s first exploration into second-use fruit with the use of pomace in their Newfangled Farmhouse Ale. Mandy chimes in with her experience and explains how hardier fruits like apricots, peaches, and even some raspberries are ideal when it comes to second-use fruit. Jake notes that they’ve even had some success with blueberries. When asked to delve further into the technical aspects of his process, Jake explains the process of carbonic maceration. Mandy follows up with a more basic process that the average homebrewer might use to incorporate peaches into their brewing process. Jimmy stumps everyone with a question on how exactly grappa is made. Ian delves into the nuance of Transmitter Brewing’s production of kettle sours using fresh and frozen fruit. Ian also touches on the importance of terminal gravity and the history of fresh fruit beers turned bottle bombs. 

After the break, Jimmy asks how second-use fruit is going to affect the palate of the consumer and Jake explores how fruit is reduced while flavor is enhanced. Ian explains Transmitter Brewing’s process of creating their own Belgian sugar. Mandy talks about how the lines between a sour, farmhouse ale, and Saison might be blurring. Ian spells out the benefits of natural carbonation in producing tighter smaller bubbles. Finally, Jimmy even delves into the potential health benefits of a well-made beer.

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This week’s episode of Beer Sessions Radio is very special because it’s the first episode recorded in HRN’s studio at Roberta’s Pizza since March 2020! Talking beer, and drinking beer, on the radio! Jimmy is joined in the studio by Fee Doyle from Beer Witch in Park Slope BK, NY; Claire Matern from Hiller & Moon in Park Slope, BK; and the stars of the episode, Lev Katsouba and Angela Steil from Draft Choice in BK, NY.

The gang gets comfortable and talks about the “living systems” that need to be maintained, much like your car, to keep draft beer running clean and to cut back on waste at your bar or pub. Jimmy and co. reflect on how the industry has changed in the past year and a half, and how it continues to change in the face of the slow march toward recovery through the pandemic. 

After the break, the Brooklynites go into more depth on the reopening boom of Spring 2020. All of a sudden, every pub wanted their draft systems up and running again, and the Draft Choice folks are still playing catch up. Recent shortages and supply chain issues haven’t made things easier. Still, Jimmy and friends have observed how bar and pub owners took the shutdown as an opportunity to revamp their establishments and systems and keep pushing craft beer culture toward a brighter future. Until next time, keep chasing the dream of, “good draft, in a good pub, on-premise…”

Beers:

• Wild East Brewing

• Finback Brewing

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This week on Beer Sessions Radio, the Beer Geek All-Stars talk beer! Starting the fall season off strong, Jimmy welcomes Sean Lawson, of Lawson’s Finest Liquids in Waitsfield, VT, and Kevin Kain, AKA @CasketBeer, beer writer and blogger in Westchester, NY.

To kick things off this season, Jimmy decides to get back to the big picture: talking beer. Sean delves into his 9 state distribution initiative on exporting the taste of Vermont craft beer to the rest of the nation’s beer market, and the new specialty releases that are coming out of Lawson’s Finest every month. Kevin fills us in on his Casket Beer project, which highlights the humbler beers that deserve the same level of hype as bigger names. He also reminisces on a lifetime of snowboarding and family trips to Vermont, and how a pack of Sip of Sunshine can light up a party. 

As the show goes on, Jimmy and Sean lean into the Kiwi Double IPA, which is made using hops from New Zealand. The Beer Geek All-Stars continue to ponder Vermont’s “little sprinkle of magic”, and the surprising flavors of real sap and maple. Later on, the gang goes deep, dishing out some wisdom for novice brewers (quick tip from Sean: brew with SAP!). 

Beer List:

Lawson’s Finest Liquids - Scrag Mountain Pils, Little Sip IPA, Kiwi Double IPA

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This week on Beer Sessions Radio, Jimmy catches up with Deschutes Brewery in Bend, Oregon! Closing off the season with a family-oriented brewery established in 1988, Jimmy welcomes Veronica Vega, Director of Product Development at Deschutes, and Robin Johnson, the Head Brewer at the Deschutes Brewpub.

Deschutes was the first craft brewery in Bend, and started as the humble pub at which Robin still works. Veronica paints a scenic picture of Bend as an “Outdoor Mecca”, with mountain biking, hiking, water sports in the alpine lakes, and more! And after a long day of enjoying Bend’s outdoor activities, locals and tourists choose Deschutes Brewpub as the first gathering point to quench their thirst.

The gang reminisce and discuss how working in craft brewing for the long haul has given the Deschutes crew a unique perspective on changing styles such as West Coast IPAs, Hazys, and more. But Robin and Veronica agree that the main highlights of that long career are the relationships formed between brewers, patrons, and the town.

Beer List:

Deschutes brewery, Squeezy Rider IPA

Deschutes Brewery X Xicha Brewing Collab- Catharina Guava Sour

Deschutes, Haze Tron Imperial Hazy IPA

Deschutes, Chasing Freshies, Fresh Hop x Bitburger collab

Deschutes, Black Butte Porter

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This week on Beer Sessions Radio, the summer of craft malt continues! Jimmy talks hops, malt, and more with Jeff Lyons from Endless Life Brewing in Crown Heights BK, NY; Ted Hawley from NY Craft Malt in Batavia, NY; Chad Meigs from The Bineyard Hop Growers in Cazenovia, NY; and Chris Holden from the NY Hop Guild in Elmira, NY.

To kick things off, Jimmy asks Jeff what New York ingredients mean to him as a brewer. Ted chimes in with his knowledge of the quickly evolving New York malt industry, while Jimmy cracks open a beer brewed by Jeff that was made with Ted’s malt and Chad’s hops. Chad tells us about meeting Jeff at a “grower-meet-brewer” event in NYC and almost dropping everything to go to a Kruder and Dorfmeister concert with him. Then Chris gives us the lay of the land for the NY Hop Guild, who get their hops from New York farms on the shores of Lake Erie, through the Finger Lakes, all the way to Oneonta, and beyond.

After the break, Jeff details the “beer for a year” program at Endless Life Brewing: a CSA-like membership where you can pick up a four-pack of lagers or a bottle of mixed-fermentation/sour beer once a month. Ted and Jeff chat about the importance of experimentation and feedback, and how forming local working relationships in New York helps to push their craft forward by promoting that dynamic. Chad details the ups and downs of hops in recent years, but is confident in the future of the crop. Hop Growers of NY, a group he and Chris are a part of, secured money from the state to start a hop breeding program over the next few years with the ultimate goal of growing a hop specific to NY state. 

Photo Courtesy of Jeff Lyons.

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This week on Beer Sessions Radio, Jimmy is keeping the summer of craft malt going with Jesse Bussard from the Craft Maltsters Guild in Bozeman, MT; Vince Tursi from Dssolvr Brewery in Asheville, NC; Erik Youngren from Skagit Valley Malting in Burlington WA; and Brent Manning from Riverbend Malthouse in Asheville, NC.

To kick things off, the gang introduces us to the South by Northwest project, spearheaded by Erik and Brent. As maybe one of the first malt collaborations ever, the two explain how the exchange has helped educate on the different growing seasons across the country. Brent then gives us some context with how he got started, and he and Erik highlight some of the first beers to feature their malt. Vince also chimes in to highlight the underlying malt presence in some of his lagers. 

After the break, Jesse shouts out the annual craft malt conference and how breweries can get in on the craft malt certified seal. Working towards that seal starts with a good quality crop, and Erik and Brent both explain how weather and regions pose lots of challenges. Vince also chimes in to explain how he extracted flavor profiles from the Talisman malt. To wrap things up, Vince almost makes Erik cry, and the gang gives us a sneak peek into future plans for the rest of the year.

Photo Courtesy of Erik Youngren.

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This week on Beer Sessions Radio, Jimmy has a full house. On the show is Dana Ball and Dave Walton from Upward Brewing in Livingston Manor, NY; Brad Vogel and Sam Merrett from the Schooner Apollonia in Hudson, NY and Gowanus, NY; Daric Schlesselman from Van Brunt Stillhouse in Brooklyn, NY; Eric Austin from Viking Draft Co in Canaan, NY; Laura Webster from Poor Devil Pepper Co, and Nika Carlson from Greenpoint Cidery in Hudson, NY.

To kick things off, Dana and Dave reflect on their recent success at the NY State Craft Beer Competition and how far things have come in the last year. Switching gears a bit, Jimmy then quotes Brad’s infamous line, “what the heck is sail freight?” and Sam launches into a wonderful introduction to the Schooner Apollonia. Brad then tells us how he’s involved down in Gowanus, and shouts out Strong Rope Brewery, a local spot they support. Brad also explains how the Schooner Apollonia makes “transport transparent,” and inspires consumers to think about how they get their products. 

After the break, Jimmy brings on Laura, Eric, Daric, and Nika, who all get products from the Schooner Apollonia. Everyone reminisces on how they first met Sam and how their collaborations have grown through the years. Nika tells a story of how she gets her cider from Sam’s crew, and Sam chimes in to explain how he stays carbon neutral with the help of a bike and trailer. To wrap things up, Sam summarizes the amazing partnerships, products, and sustainable distribution methods that have come out of the Schooner Apollonia as “good ideas that actually happen.”

Photo Courtesy of Sam Merrett.

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This week on Beer Sessions Radio, Jimmy is diving deeper into the world of craft malt. On the show are Phil Neumann and Kether Scharff-Gray from Mainstem Malt in Walla Walla, WA; Brandon Howard from Amalga Distillery in Juneau, AK; and Emily Hutto from Rad Craft Beer. 

Brandon introduces us to Alaskan grown barley, starting with the legendary “Failed Barley Experiment.” Kether then gets us up to speed on the Mainstem “hub,” which extends way beyond just a malthouse. Phil explains why Mainstem is a bit of an odd duck in the craft malt community, and what supply chain management looks like day-to-day. 

Then, it’s Emily’s turn to piece the puzzle together, projecting Mainstem and Amalga’s vision and relationship out into the world. After the break, Phil explains what it means to be “Craft Malt Certified,” and the resources the Guild provides to make storytelling easier. American farmers are essential to both the story and the malting process, and Brandon speaks to how important it is to be the stewards of the story. To wrap things up, the gang talks about crowdfunding, scaling exports, and judging craft malt quality professionally.

Photo Courtesy of Phil Neumann.

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This week on Beer Sessions Radio, summer is in full swing! On the show is Angela Steil, Advanced Cicerone in NYC; Chef Richard Knight from London, England; and Emree Woods from Rightside Brewing in Lawrenceville, GA.

To kick things off, Richard introduces us to his cooking background, which has taken him to quirky spots all across the world. Angela, a master in food and drink pairings, then offers up a couple of contrasting suggestions for beer and barbeque pairings. If you’re looking for something non-alcoholic, Emree has some ideas for summertime drinks.

Richard gets our mouths watering talking about rabbit paella and pork bellies, and then Jimmy challenges Angela to figure out the right drink pairing. As Richard intricately describes different dishes and Angela rattles off pairings, we start to really get a gist of which flavors in beers can help enhance a meal. To wrap things up, Jimmy learns a bit more about nonalcoholic beers from Angela and Emree, who explain how pairings depend more on carbonation than alcohol. 

Beer list
Schlenkerla, Helles( Germany)
Urban Chestnut, Zwickl Lager, St. Louis
Allagash, kriek. Maine
Bells, Oberon. ( wheat), Michigan 
Rightside, Citrus Wheat NA
Grimm Weisse, Brooklyn
Dovetail, Hefeweizen, Chicago
Threes, Short Fuse, Brooklyn 
Brooklyn Brewery, Black Ops Imperial Stout, Brooklyn
Rockaway, Black Gold Nitro Stout, Queens
 

Photo Courtesy of Richard Knight.

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This week on Beer Sessions Radio, Jimmy is highlighting the powerful women defining the craft malt industry. On the show is Jesse Bussard from the North American Craft Maltsters Guild in Bozeman, MT; Kether Scharff-Gray from Mainstem Malt in Walla Walla, WA; and Hilary Barile from Rabbit Hill Farms & Malt House in Shiloh, NJ.

To kick things off, Jesse introduces us to her role at the Craft Maltsters Guild. Then, Hilary walks us through Rabbit Hill Farms and Malthouse, where they grow and malt all their grains themselves. The agriculture side of growing barley is very important, and Hilary discusses the challenges of weather, seasons, and supplying locally. Kether also reflects on the climate out in Washington and the complications of growing dry land grain.

Jesse then highlights the quality control process, which takes place in labs across the country. This work helps develop regionally adapted barley varieties, matching the crop to the environment where it would have the best chance of growing. 

Speaking of grains, the gang then names an iconic beer with flavor dependent on its malt, and reflects on reeducating the brewing community about the agriculture side of beer. To wrap things up, Jesse, Kether, and Hilary explain the strong role women have played in the development of the craft malt industry, and the task force the Guild is creating to help work towards more diversity and inclusion. 

Beer List:

1. Tonewood brewery ( Rabbit Hill Farm and Malthouse)
2. Wormtown brewery, Be Hoppy
3. Kent Falls, Be-Smoke

Photo Courtesy of Jesse Bussard.

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This week on Beer Sessions Radio, Jimmy is learning all about building a brewing system in upstate New York. On the show is Dieter Gehring and Scott Veltman from Indiana Ladder Cidery and Brewery in Albany County, NY and Melanie Fronhofer from Fronhofer Design in Glen Falls, NY. 

To kick things off, Melanie gives us Fronhofer’s backstory, taking us all the way back to her dad’s machine shop. Fronhofer has come a long way, and recently, they teamed up with Indiana Ladder Cidery Brewery to build a completely new brewery, helping them to create “The Traveler” system out of 100% New York State equipment. 

Scott and Dieter explain the pros to having small and big systems, and walk us through what design differences they were looking for in each. Dieter and Scott also explain the brand and identity behind running a brewery and cidery. 

After the break, the gang continues to geek out over brewing systems, including weather-proof outdoor fermenters and swinging shipping containers. Dieter also tells us about Farming Man Fest, their take on Burning Man, and Melanie talks about the challenges of refurbishing versus starting from scratch.

Photo Courtesy of Melanie Fronhofer Weber.

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This week on Beer Sessions Radio, Jimmy is learning all about Dogfish Head. On the show is Sam and Mariah Calagione, Co-founders of Dogfish Head in Milton, DE and Andrew Greeley, Inn Keeper at Dogfish Inn in Lewes, Delaware. 

Jimmy takes it back to highlighting the core of Dogfish, starting with the origin of the 60-minute IPA. Andrew then tells us how he got his start running the Dogfish Inn, and Mariah introduces us to what Dogfish calls “beer and benevolence.” As a leader in creativity, Andrew reflects on incorporating unconventional ingredients into beer, such as oat milk and even bird seed. Keeping up with supply is a big challenge, so Jimmy asks of instances when Dogfish has ever had to improvise. The early days seemed full of improvising and learning on the job, and Mariah tells us some fun, but definitely stressful stories. Andrew then lets us in on what its like participating in a Dogfish staff brewing competition, and his team’s beer creation using...snails! The gang also answers a couple surprise questions from Ben Keene and talk black limes, monk fruit, super gose beer, and low-calorie drinking. Jimmy then asks if there’s anything more they can do to shock beer drinkers, and Andrew reflects on push and pull between boundaries and shock value. Finally, Jimmy wraps by highlighting the book coming soon from Dogfish Head.

Drinks List: 

Hazy-O IPA 

60-minute IPA 

Slightly Mighty lo- cal IPA 

Sea Quench Ale

Photo Courtesy of Mariah Calagione

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This week on Beer Sessions Radio, Jimmy is highlighting Green Man Brewery. On the show is Green Man’s co-owner Dennis Thies and Taproom Manager Eric MacDonald from Asheville, NC. 

Dennis starts by taking us back to 2008 when he first discovered the Asheville craft beer scene. He then lets us in on who the mythical “Green Man” truly is, and how he polished the brand up once he became the new owner. What separates Green Man from other breweries is that they actually have two taprooms side-by-side, offering very different experiences. Eric walks us through the Green Mansion, a 3-story taproom offering a completely new experience of drinking craft beer. The two discuss how a brewery can really change a neighborhood, and Dennis even gives us a craft beer walking tour itinerary to make sure you hit all the spots. 

To wrap up the show, Dennis reminisces on growing up in a beer sales family and highlights some of his oldest distribution and customer service memories, inspiring us all to take a leap of faith and get into the world of brewing. 

Beer list:
Green man brewery, porter
Green man brewery, trickster IPA
Nightshift brewery, THE 87, New England DIPA

Photo Courtesy of Green Man Brewery.

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This week on Beer Sessions Radio, Jimmy is breaking down the Brewers Association style guidelines for craft beer. On the show is Chris Swersey from the Brewers Association in Salmon, ID; B.R. Rolya, formerly with Shelton Brothers Importers and a BJCP nationally ranked judge; and James Tai, an advanced cicerone, and BJCP certified from New York, NY.

Chris kicks off the show with an introduction to the Brewers Association, offering a bit of history into the key power players behind the style guidelines. BR gives an inside look into what it’s like to be a judge, and the two discuss Kentucky Common beer, a great example of a historic style that had fallen out of favor but recently reemerged. Chris breaks down the pillars to judging beer, breaking down the process, and each event and category a beer can qualify for. Jimmy even challenges him to classify his double IPA from Kills Boro, which Chris aces easily. 

After the break, James hops on the show with lots of curiosity about how different beer style guidelines lean on each other. James is an advanced cicerone with a certificate in Advanced Brewing Theory from the Siebel Institute and is currently working towards his Master Brewer standing. After a lively conversation about how style changes can happen, James asks Chris for any insight into which direction craft beer is heading in the next five years, and Chris’ answer does not disappoint. 

Beer List:
Sierra Nevada Juicy Hazy Session IPA
Wild East Brewing, Temperance, English Dark Mild
Fifth Hammer Brass Bonanza
Kills Boro Brewing Company, The One With Sabro 
Kills Boro Brewing Company, Jumping to Conclusions, DDH Double IPA (Style: Juicy Hazy Imperial IPA)

Photo Courtesy of James Tai. 

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This week on Beer Sessions Radio, Jimmy is getting excited for Memorial Day Weekend grilling and drinking. On the show is Paul Dlugokencky from Blind Bat Brewery in Long Island, NY; Ray Sheehan from BBQ Buddha, and Todd DiMatteo from Good Word Brewing and Public House in Duluth, Georgia.

Paul tells us about how he incorporates beer into his food program at Blind Bat Brewery, and Todd introduces us to Good Word Brewing, where he jokes that the food is almost as good as the beer. Ray then previews a couple of recipes he has coming for his new cookbook, including a mouth-watering smoked queso and beer dip. 

There’s plenty of techniques when it comes to cooking with beer, and Ray walks us through how to get the best flavor for grilling, smoking, and the low-and slow-method. Sauce is also a secret weapon, and Todd has an extensive selection to pair with all his dishes. Finally, Paul tells us how smoke can enhance beer flavor, and the gang revisits Ray’s queso recipe that they can’t seem to get enough of.

Photo Courtesy of Todd DiMatteo.

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This week on Beer Sessions Radio, Jimmy brings in Brad McQuhae and Balbir Sidhu from Konig Brewing Systems in Abbotsford, BC, and John Legnard from Blue Moon Brewing at the Molson Brewery in Montreal, Quebec. 

In January, Jimmy had Brad on episode 565 to talk about all things craft beer in British Columbia. Back on the show for round two, Brad came with tons of hysterical stories, including dealing with snakes and rats in breweries, working just below the arctic circle, eating out in Japan, and mastering a brewing system in a 100-year-old baseball stadium.

Alongside Brad, Balbir tells us how he got started as an engineer, and about a very special project he worked on in a hockey arena early in his career. The gang has been in the industry for decades, taking us back in time for a glimpse of what early craft brewing looked like in the 90s. John also reveals the secret weapons Brad and Balbir bring to the table, as well as the highly detailed checklist you need to map out before building a brewery.

After taking us from Japan to the Caribbean, Jimmy brings the show back home by asking the gang what refreshing beer he should try out this summer, and John offers a couple of mouth-watering recommendations.

Photo Courtesy of John Legnard.

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This week on Beer Sessions Radio, Jimmy is celebrating American Craft Beer Week with a great group of guests. On the show is Brian Strumke from Stillwater Artisanal in Seattle, WA; Ryan Brower from Gear Patrol in Brooklyn, NY; and Jean Broillet from Tired Hands Brewing Company in Ardmore, PA. 

To kick things off, Brian introduces his pandemic project: Fast Fashion with Matt Storm (The Masonry Pizza), in Seattle, Washington. Brian and Jean then quickly veer off course, offering a preview into their epic, convertible-style road trip planned across the Pacific Highway. 

Switching gears, Ryan asks Jean to reflect on the current American beer palette, which Jean feels is in a bit of a recoil period. Brian agrees that everyone is leaning into comforting, obvious flavors right now, but is hopeful that tons of experimentation will soon break-through the cracks. As an example of obscurity, Jean tells everyone the hidden secret in the Tired Hands Milkshake IPA, and explains how he gets away with having a strange recipe but a great-tasting end product. 

To wrap things up, Brian gives us a preview of an upcoming music project, Jean declares that the new trend in beer isn’t beer, and Jimmy asks the gang what a 21-year-old, new beer drinker should try out this summer.

Photo Courtesy of Jean Broillet.

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This week on Beer Sessions Radio, Jimmy is focusing on all things cider. On the show is Eleanor Leger from Eden Specialty Ciders in Newport, VT; David Thornton from James Creek Cider House in Moore County, NC; and Craig Cavallo and Dan Pucci, co-authors of “American Cider: A Modern Guide to a Historic Beverage.”

To kick the show off, Dan and Craig tell the story of how they came together to create “American Cider.” With the book paying special attention to regions, Eleanor and David both explain how their regions play a role in cider making. Dan and Craig also highlight two very unique cider regions, Colorado and Arizona, and explain the two different untold histories of cider making that exist within the southeast. 

After the break, David defines the term “harvest-based cider” and reveals the influence North Carolina’s climate and land have on cider production. To wrap things up, Dan and Craig bust a couple of cider myths, and Craig declares “the sky's the limit” when it comes to the cider community.

Cider List:
Brut Nature: Eden Specialty Ciders

Photo Courtesy of Craig Cavallo and Dan Pucci.

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This week, Jimmy is introducing Beer Sessions Radio to the Craft Brewers Whiskey Project. On the show is Chris Weld from Berkshire Mountain Distillers in Sheffield, MA; Rich Eyering from Harpoon Brewery in Boston, MA; and Jack Hendler from Jack’s Abby Craft Lagers in Framingham, MA. 

Chris kicks off the show by explaining where the project first came from, as well as introducing us to his passion for distilling. As a participating brewery, Jack introduces us to Jack’s Abby and the impressive list of lagers he’s brewing. Taking it back to the beginning, Chris tells the story of when he made his first still, which surprisingly was at a very young age. Then, Rich explains how UFO was originally selected as a participating beer, and Chris takes us through the selection process for the other 11 breweries. Finally, Rich and Jack highlight a couple of new things coming from their breweries, and if you ever find yourself looking for a beer at Fenway Park, Harpoon Brewery has you covered!

Photo Courtesy of Jack Hendler.

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This week on Beer Sessions Radio, Jimmy is learning about the craft beer industry in Atlantic Canada. On the show is Chris McDonald from Atlantic Canada Beer Blog in Atlantic Canada; Chris Reynolds from Bar Stillwell in Halifax, Canada; Craig Pinhey, a writer from Rothesay, Canada; and Jeremy White from Big Spruce Brewing in Baddeck, Canada. 

The group kicks off the conversation with an introduction to Atlantic Canada, focusing on the remarkable cask ale, which has been pouring since 1985 and later influenced the East Coast craft beer scene. Jimmy is completely new to Atlantic, so the gang also tosses in travel tips and recommendations for when things start opening back up. To try and get a gist for the history, Jimmy then sparks a lively conversation about old traditions and strange rules within the Atlantic beer scene. 

For the second half, Jeremy joins in to talk about Big Spruce Brewing, and praises Bar Stillwell for trendsetting across Atlantic. Bringing the conversation back to cask ale, the gang describes the subtle texture and unique carbonation that makes cask ale so appealing. And finally, Chris shouts out a new bar opening this week in Newfoundland, getting everyone excited for summer. 

Drink list:
Evolution Barrel Aged Saison by Niche Brewing
Priority Pale Ale from North Brewing 
Benedict Arnold ESB from Big Tide
Big Spruce Brewing Kitchen Party Pale Ale

Photo Courtesy of Jeremy White.

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This week, Beer Sessions Radio is all about Vermont hops. On the show is Bob Grim and Sam Keane from Foam Brewers in Burlington, VT; and Julian Post and Max Licker from Champlain Valley Hops in Starksboro, VT. 

The conversation begins with all things hops. Julian introduces everyone to Vermont agriculture, explains just how niche the hop industry is, and wows the gang with some impressive hops statistics. Then, Bob and Sam offer a brewer’s perspective, emphasizing the importance of sourcing quality, local ingredients, and collaborating with your community to create a unique atmosphere within a brewery. For Bob and Sam, using local hops offers an exciting end result, with tropical, unexpected tasting notes people have never tried before. 

At the end of the evening, the gang asks Julian for a couple of short and long-term projections. Julian offers a preview into what he’ll be growing this season, and then also reflects on his biggest fear in the next ten years.

Photo Courtesy of Max Licker.

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This week on Beer Sessions Radio, Jimmy is diving into the world of flavor intelligence. On the show are Jean van Damme from ESTER in Belgium and New York; Suzanne Schalow from Craft Beer Cellars and Trinktisch in Belmont, MA; and Emily Hutto from RadCraft. 

Jean kicks off the show by introducing us to ESTER, which uses flavor intelligence to help inform producers, retailers, and consumers. Understanding flavor is an individual experience, and ESTER helps retailers navigate consumer’s preferences to find the exact beer for them. From a retailer’s perspective, Suzanne explains how ESTER also helps build loyalty and trust with her customers, which has accelerated Craft Beer Cellars to launch multiple stores, and most recently, Trinktisch. Finally, Emily wraps up the show with one final shout out to ESTER, which has helped retailers and producers boost profit and trust while also helping people find their perfect beer.

Photo Courtesy of Jean Van Damme.

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This week on Beer Sessions Radio, Jimmy is spotlighting New York City Hospitality. On the show is Mitch Banchik from Eat, Drink, & Be Merry Hospitality in New York; Rachel McGown from Boston Beer Company and Coney Island Brewery in Brooklyn, New York; and Andrew Rigie from the NYC Hospitality Alliance in New York. 

Rachel introduces Jimmy to Hops for Hospitality, an initiative through Coney Island Brewing that is running through May, aiming to give back to the NYC Hospitality Alliance and help revive the city. According to Andrew, restaurants and bars are at the core of recovery, and while he sees a light at the end of the tunnel, there is plenty more work to be done. 

Recapping this past year, Mitch highlights how essential the NYC Hospitality Alliance was in helping bills and laws get passed. The Alliance built credibility for the city, offering crucial information to hospitality workers while also enacting direct support from the government. 

Looking towards the future, the gang discusses how temporary successes such as outdoor dining can be turned into permanent additions to the city. After Andrew makes a great point about giving people a reason to come back, Jimmy asks each guest to shout out their favorite neighborhood doing big things at the moment. And finally, the gang reveals where they’re all headed to get their next beer.

Photo Courtesy of Andrew Rigie.

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With beautiful weather hitting the east coast this week, Beer Sessions Radio is gearing up for spring and summer with Lawson’s Finest. This week, Jimmy catches up with Sean Lawson from Lawson’s Finest Liquids in Waitsfield, VT, and Katherine Kyle, formerly the longtime general manager of Blind Tiger Ale House in New York City.

The conversation kicks off around Sip of Sunshine, which has grown tremendously popular since it launched a few years ago. Sean explains the process of scaling up, and where the magic comes into play during small, artisanal production. Sean and Katherine then get into a lively conversation about hops, and Sean gives us a great preview of the Super Sessions series. 

With the warm weather getting everyone excited for spring, Katherine and Sean both give us an update on how their breweries fared in the cold, and what exciting plans they have for customers looking to enjoy beer all summer long. Sean also introduces us to the “little cousin” of Sip of Sunshine, the Little Sip IPA! Finally, the gang wanders down a sweet sap rabbit hole before shouting out a few great summer classics they look forward to trying this year.

Photo Courtesy of Sean Lawson.

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This week on Beer Sessions Radio, Jimmy is following the grains trail from before the beer to way after. On the show is Tyler Fitzpatrick from Lamplighter Brewing Co. in Cambridge, MA; David Brand from Blue Ox Malthouse in Lisbon Falls, ME; and Kyle Fiasconaro from Brewer's Crackers in Somerville, MA. 

Kyle takes us back to his first memory noticing a dumpster full of spent grain left outside a brewery, coincidentally right across from a bakery. As a brewer, Tyler explains just how difficult it can be to handle spent grain, especially when you are in a city with limited space. According to Tyler, it’s every brewer's fantasy to have somebody easily take all the spent grain off your hands, and one day, Kyle made that a reality. 

Jimmy then takes it back to the beginning, having David walk us through a day in the life at the malthouse. David falls at the intersection between brewing and agriculture and is able to connect local brewers with regional farmers. David, Tyler, and Kyle explain just how much effort goes into the grain, and how much potential is still left over after the beer has been bottled or canned. Finally, the gang wraps up with a quick conversation about rye, and David predicts what we can expect from the next generation of “beer nerds.”

Drink list:
Orbiting Blue Ox- Wormtown Brewery
Dubliners- Lamplighter Brewing Co.

Photo Courtesy of Kyle Fiasconaro.

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This week on Beer Sessions Radio, Jimmy is taking us to Toronto, Ontario. On the show is Stephen Beaumont, an international beer writer from Toronto, Ontario; Jordan St. John, a beer writer and co-author of The Ontario Craft Beer Guide; and Mary Beth Keefe from The Granite Brewery in Toronto, Ontario. 

An avid traveler, Stephen has found that staying put this past year has helped him rediscover his home beer market. In Toronto, there have been tons of new experiments and innovations, but Stephen also praises brewers' loyalty to classics, including Belgian style beers, brown ales, and saisons. Mary Beth is also a fan of the classics, which may be why she prefers to steer clear of “hype” beers. However, Granite Brewery does a fantastic cask ale called “Cask in a Box,” and Jordan chimes in with the historical context surrounding cask ales and the Cask Beer Festival.

While Ontario has tons of different beer styles to offer, Jordan also praises the locally grown hops, which can add unique flavors to beer. Finally, the gang all raise a glass to their favorite Ontario breweries and their wonderful city of Toronto.

Photo Courtesy of Stephen Beaumont.

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This week on Beer Sessions Radio, Jimmy is covering one of the best weeks of the year, NYC Beer Week! For the first part of the show, Jimmy welcomes Ann Reilly from the NYC Brewers Guild; Jim Betz from Coney Island Brewery in Brooklyn, NY; and Jeff Lyons from Endless Life Brewing in Brooklyn, NY. Then in the second half, Jimmy catches up with Kat Telesca and Vic Pitula from Coney Island Brewery; Meg Rickerson from Someday Bar NYC in Brooklyn, NY; and Fee Doyle from Beer Witch in Brooklyn, NY. 

Ann starts the conversation by highlighting the beer boxes created by the NYC Brewers Guild, both as a way to celebrate beer week and also share NYC beer with customers outside of the city. Jim gets everyone excited about the special beer Coney Island Brewing is featuring in a beer box, and also explains how they are supporting the NYC Hospitality Alliance. Ann then offers us an update on the state of NYC craft beer, and Jeff highlights a couple of special moments from the past year. 

The second part of the show is all about the women. Opening her own bar just seven months before Covid-19 hit, Meg explains how the pandemic was a real crash course in bar ownership, forcing her to master everything from staple guns to small business loans. She also recently founded Save NYC Bars as a method to communicate the ripple effect that the pandemic has caused throughout the entire community. The gang all agrees that the history of beer is closely tied to women, and Kat, Vic, and Fee all chime in with interesting stories about the connection between beer, women, and witches. Finally, we hear about some exciting new beers and favorites, and Meg shouts out a special beer that supports lesbian-run bars, which is another underrepresented community that is struggling in the beer scene.

Photo Courtesy of Ann Reilly.

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This week on Beer Sessions Radio, Jimmy bridges the gap between wine and beer. Back on the show is Jake Endres from Crooked Run Brewing in Sterling, VA; Patrick Rue from Erosion Wine in Napa Valley, CA; and long-time Beer Sessions Radio favorite, BR Rolya.

Patrick kicks off the show with an introduction to Erosion Wine. With prior training as a Master Cicerone, Patrick brings craft beer methods to winemaking and explains the differences he witnessed between the beer and wine worlds. Back East in Virginia, Jake walks us through his mixed fermentation beers that are a part of Crooked Run’s Native Culture series, which aims to challenge people’s ideas of what beer can taste like. BR agrees that mixed fermentation opens the range of flavors you can get, and explains how the language to describe beer and wine flavors has evolved through time. 

Then, Jimmy poses a hot take about wine drinkers versus craft beer drinkers, and the gang walks us through their favorite food pairings. Even after diligent training, Patrick still maintains a lax approach to food pairings, and BR concludes that beer is much more forgiving than wine when looking for the right food-drink match. 

Drinks list:
Druplet from Crooked Run Brewing
Secret Handshake from Erosion Winery
De Ranke, Cantillon Brewery

Photo Courtesy of Erosion Wine.

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This week on Beer Sessions Radio, Jimmy is taking center stage to highlight the "Curtain Up" initiative with the Happy Hour guys and a couple of special brewmasters. On the show is Dave Lopez from Gun Hill Brewing Company in the Bronx, NY; Jon Zerivitz from Union Craft Brewing in Baltimore, Maryland; Kris March from Slickfin Brewing in Fort Edward, NY; and Jimmy Ludwig and Mark Aldrich from The Happy Hour Guys. 

For the first half of the show, Jimmy, The Happy Hour Guys, and Dave catch up with Jon down in Baltimore. Jon highlights Baltimore’s rich art scene and all the support his Curtain Up beer has received from the Baltimore community. He also credits Covid-19 for helping him refocus and slow down a bit, reworking his brewing process and recipes so that everything is in great shape for an early March reopening. Jimmy and Mark speak candidly about how hard the past year has been for anyone in the live performance industry, and how the Curtain Up Initiative is adding any sort of stimulus they can to people’s lives. 

In the second half of the show, The Happy Hour Guys and Dave bring on Kris, who has a unique family connection to the Broadway scene. While he’s only a couple of years into owning his one-barrel brewery, Kris has been experimenting with fermentation since he concocted a “toilet wine” while serving in Afghanistan. Now much more established, Kris reveals some super exciting news to the gang and shouts out his upcoming new beer inspired by Girl Scout cookies.

Photo Courtesy of Mark Aldrich.

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This week on Beer Sessions Radio, Jimmy is hearing from three experts in barrel aging. He welcomes previous co-host Ben Keene, a beer, cider, and travel writer from Seattle, WA; Matt Lincoln from Fremont Brewing in Seattle, WA; and Jake Endres from Crooked Run Brewing in Sterling, VA. 

Ben kicks off the conversation by explaining the differences barrel aging can make, highlighting the complexity and bold intensity the process brings to beers. Matt emphasizes the layering of flavors that barrel aging offers, as well as the unique characteristics of each individual spirit barrel. Then, Jake lets us in on a couple of brewing secrets, including why Black Friday is such a big day for new beer releases, and how aged hops should be your best friend. Plus, the group walks Jimmy through the aging process from brew to bottle, or more recently, cans, which they all agree have accelerated in popularity during Covid-19. Finally, Ben, Jake, and Matt offer up a couple of barrel-aged inspirations for anyone looking to try out a new brewery.

Beer List - 
Ben: Ferment Brewing Company
Jake: Pen Druid Brewing and Allagash Brewing Company
Matt: Perennial Artisan Ales

Photo Courtesy of Ben Keene.

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This week, Beer Sessions Radio is heading out west! Jimmy sits down with Joanne Marino from the Bay Area Brewers Guild in San Francisco, California, and Kim Sturdavant from Pacifica Brewery in Pacifica, California, to hear about California Craft Beer Week, running from February 12-21. 

Having to pivot due to COVID-19, Joanne explains why the guild expanded SF Beer Week into a collective, calling it California Craft Beer Week. This February, leading stars from all over the California region have joined together to share their passion for craft brewing and regional ingredients with their communities. For Kim at Pacifica, customers can enjoy a variety 4-pack paired with spectacular food to celebrate Beer Week. 

In addition to Beer Week, Kim gives us a sneak preview of an IPA he’s working on with a Fresh Prince of Bel-Air reference, as well as some beer-wine hybrids he’s excited about. The brewing scene in the Bay Area is definitely eclectic, and each neighborhood has its own unique identity. Joanne says the Bay Area Brewers Guild is always working to support and celebrate the diversity of the region, and Kim agrees that craft beer has become a great tool to help start conversations about inclusivity within the industry. 

Beer list:
Pacifica Brewery, Faction Brewing, Social Kitchen & Brewery, Drake's Brewing Company
 

Photo Courtesy of Ali Werner.

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This week, to celebrate Dry Cider January, Beer Sessions Radio is diving into the cider scene in the Finger Lakes, NY. Jimmy welcomes Autumn Stoschek from Eve’s Cidery in Van Etten, NY; Melissa Madden from Open Spaces Cider in Trumansburg, NY; and Deva Maas from Redbyrd Orchard Cider in Trumansburg, NY. 

Autumn, Melissa, and Deva each work on cideries and orchards that practice regenerative agriculture. To start the show off, they each offer Jimmy a run-through of exactly what this buzzy term means. In fact, despite its recent popularity, regenerative agriculture is actually working to revert back to a more traditional method of farming - one that creates an abundance of product, but also repairs and improves the land. 

Autumn explains how the legacy of problems existing on land and within society are all interconnected, and committing to reparations is crucial in order to make agriculture more inclusive. The cideries have become starting points to help members of the community engage and take steps towards making reparations. 

All three agree that there is a lot of emotional labor that goes into navigating the best approach. But members of the community and thoughtful customers have shown up, proving demand for wanting to create a better future. 

Cider list: 

Eve's Cider, Autumn’s Gold 

Redbyrd Orchard Cider, Star Blossom 

Open Spaces Cider, FLX Forest Pet Nat 2020 (not yet available).

Photos Courtesy of Melissa Madden and Deva Maas.

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This week, Beer Sessions Radio is heading up to Western Canada to explore BC’s craft beer scene. Jimmy talks to Brad McQuhae from König Brewing Systems in Abbotsford, BC; Rob Liedl from Applied Brewing and Malting Solutions in Vernon, BC; and Joe Wiebe, author of Craft Beer Revolution: The Insider’s Guide to BC Breweries, co-founder of Victoria Beer Week, and director of content for BC Ale Trail. 

The group starts off with a brief history of Canada’s craft beer scene during the 80s and 90s. Rob takes us down memory lane with the crazy story of how he was introduced to Brad, who helped land Rob an interview and eventually a job running a malthouse in BC. In the early 90s, there was hardly any demand for malt, but Rob explains that malt eventually grew into a push-pull relationship as more brewers entered the scene. 

Brad and Joe agreed that everything began to accelerate in the late 90s. In the manufacturing world, Brad has witnessed first-hand the innovations and trends overtaking the craft brewing scene, such as a steep rise in pricing for equipment, and the monumental move from direct fire to steam. Even in the malting world, Rob praises the extensive knowledge of oxygen in relation to barley that just didn’t exist 20-30 years ago. 

For Joe, all the innovation and success became obvious when he found himself struggling to keep up with all the new craft breweries open. Unable to update his book fast enough, he pivoted to creating an online BC Ale Trail to guide visitors and locals through the scene, and feels confident that Covid-19 has helped breweries strengthen their business models. Rob and Brad are also hopeful for 2021 and the future, with Brad anticipating a very good summer and Rob envisioning another wave of the roaring 20s. 

Drinks list: 

Jet Fuel IPA from Ace Brewing Company, Courtenay, BC

High Frequency IPA from Category 12 Brewing 

Blue Buck from Phillips Brewing Company

Photos Courtesy of Joe Wiebe and Brad McQuhae.

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This week on Beer Sessions Radio, Jimmy is highlighting a new variety of New York state barley, following it from development at Cornell University to utilization in breweries across NY. On the show this week, Jimmy welcomes Paul Leone from the NY State Brewers Association in Rochester NY; Jason Havens and Dave Johnson from Rusty Nickel Brewing Company in West Seneca, NY; and Daniel Sweeney, a PhD student at Cornell University in Ithaca, NY. 

Paul introduces the New York State Farm Brewery License passed in 2012, which encourages breweries to create beers made with locally sourced hops and ingredients. The initiative plans to increase demand for locally grown products, stimulate the economy, and create new business opportunities for breweries. Right now, breweries with the license are producing beers made with no less than 60% of ingredients grown in NY state. 

To understand the development process of creating barley that can withstand tough NY conditions, Jimmy brings in Dan, who is studying plant breeding and genetics at Cornell University, specializing in malting barley breeding for NY. The process of growing grains for livestock and barley is very different. But after years of research, Dan and his team have landed on the Excelsior Gold, the first variety of spring malting barley bred by Cornell to support NY’s craft beer industry. The Excelsior Gold is easy enough for farmers to grow, and also neutral enough for brewers to create tons of new beers with. 

For Jason and Dave, the barley encourages them to experiment and test out all new beers, to incorporate local and fresh NY ingredients, and to get as close to 100% NY state grains whenever possible. Thanks to the license, Jason is able to educate his community about the beer industry from an agriculture standpoint, boost the economy, and also serve as a model for other states to hopefully follow in NY’s footsteps. 

Beer list: 

Ohhh Fudge - Imperial Fudge Porter 

Drowned Lands Gather House Wit 

Sierra Nevada Celebration IPA 

Honorable mention: Ithaca Beer Co. Flower Power with Mosaic hops

Photo courtesy of Paul Leone .

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This week on Beer Sessions Radio, Jimmy welcomes in Michael Opalenski from B United Imports; Justin Philips from Beer Table in Grand Central Terminal, NYC; and William Lees-Jones from J.W. Lees Brewery in Manchester, UK. The group welcomes the holiday season with a winter beer tasting, starting with JW Lee’s 2002 and 2015 Harvest Ales, and finishing with De Dolle’s Stille Nacht. Before tasting the aged beers, Michael explains the rising trend of “vintaging” beers. Later on, Justin explains that vintage ales actually launched his interest in craft beer. For William on the other hand, his family has been brewing beer since 1828, and it was his father who took on the challenge of brewing a strong beer with natural fermentation. The group takes a stab at food pairings, starting with the 2015 Harvest Ale. Michael suggests a creamy caramel with a hint of orange and Justin recommends a butterscotch pudding with sea salt. Switching to the De Dolle Stille Nacht, which translates to “silent night,” Justin described this classic beer as a Belgian winter warmer. Finally, William wraps with a toast, thanking retailers like Justin for pushing the boundaries and Michael and his team for launching his beers to the US.

Then, Jimmy brings on Dave Lopez from Gun Hill Brewery in The Bronx, NY; and Jimmy Ludwig and Mark Aldrich from The Happy Hour Guys. Jimmy and Mark walk us through the Broadway Brews project, where they created one-off beers paired with Broadway shows. Their sixth and final beer hit just as 2020 kicked in, so the duo decided to launch a new project called Curtain Up. Casting Gun Hill Brewery for help, they now have a 6.5% hazy IPA that is being brewed across the country with proceeds supporting the entertainment industry across all fronts. 

BEER LIST:
J.W.Lees, Harvest Ale 2002
J.W.Lees , Harvest Ale 2015
De Dolle, Stille Nacht.

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This week on Beer Sessions Radio, enjoy a conversation recently recorded during Cider Week with Autumn Stoscheck and Ezra Sherman, who are partners in life and at Eve’s Cidery. When Autumn started out in cider, there weren’t many people doing it. She shares memories from the past 21 years since she started her orchard. Plus, Ezra and her talk about some of Eve’s Cidery’s big breaks - from getting their cider on the menu at Savoy to receiving a farm winery license. Hear about their take on a classic bitter sweet cider, the cider pet nat they have in the works, and the geological diversity that draws so many cider makers and cider lovers to the Finger Lakes. 

Cider List:

Eves Cidery, Autumn’s Gold

Eves Cidery, Northern Spy

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This week Beer Sessions is heading down the Hudson River. Jimmy welcomes Sam Merrett and his carbon-neutral sail freighter Schooner Apollonia; Dennis Nesel from Hudson Valley Malt in Germantown, NY; Matt Curtin from Sing Sing Kill Brewery in Ossining, NY; and Jamie Bishop from Mill House Brewing Company in Poughkeepsie, NY. Sam and Dennis lament on how things used to be, citing the “Flintstones” method of making malt and the old trade routes up and down the waterways. Now up against the climate crisis, Sam is hoping the Schooner Apollonia will become the future of transporting malt and other products around New York. Jamie, who already uses Hudson River water to make his beers, emphasizes just how cool it is to see his malt supply unloaded from the river. He also declares maltsters the “heroes of brewing,” since every malt has a unique signature that creates all different craft beer styles. Matt says he always aims to formulate his beers with close to 100% New York State ingredients, and the Schooner Apollonia has helped put a special story behind his beers. Sam, who controversially admits he’s “not a beer guy” also talks about the special connections he’s fostered with the group and the endless possibilities that can come with establishing more trade routes along the water in the future.

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This week on Beer Sessions Radio, Jimmy talks all things Cider Days with Anne and Steve Garwood of Ragged Hill Cider, Peter Mitchell of Headwater Cider, and Ben Watson of Chelsea Green Publishing. They discuss seasonal blends and suggest holidays pairings, while also diving into cider apples. Steve highlights some of his favorite apple varieties and Peter shares how he has grown 40 varieties at his orchard after starting out with only two. Plus they talk about terroir, ice cider, and the reasons why they believe cider should be included in the wine category, as opposed to beer. 

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This week Beer Sessions is all about the Czech side pour. Jimmy welcomes Chris Lohring of Notch Brewing in Salem, MA; Todd DiMatteo of Good Word Brewing in Duluth, GA; and Ben Middlemiss of Ben Middlemiss Brewing in New Zealand. Chris and Todd talk about when they got their side-pull faucets installed as well as the learning curve that comes with using one. Chris has his staff do quarterly competitions to see how well (and how fast) they can pour a lager and both brewers give a big shout out to Pilsner Urquell’s training videos. The group talks about the benefits of a side-pull for carbonation, mouthfeel and more, plus they dive deep into techniques like spunding and triple decoction. 

Image courtesy of John Andrews.

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This week on Beer Sessions Radio, Jimmy welcomes participants from Sauce King NYC, a virtual sauce competition he founded to determine the best barbecue sauces, hot sauces, marinades and more. Together they hone in on the intersection of beer and barbecue, sharing ideas for cooking with beer and pairing it with meals. Hear from Sauce King NYC Champion, Ray Sheehan of BBQ Buddha, Fubz of Just Add Beer Sauce and Marinade Mix, Brad Jungles of Rufus Teague, and Sauce King judge Alyssa Levine of Totally Forked. Brad shares the hurdles and rewards of creating a canned barbecue sauce in partnership with Kansas City’s Boulevard Brewing, while Fubz talks about why the complexity of flavor found in craft beer can lead to endless culinary combinations. The group also discusses beer can chicken, the differences between Memphis and Kansas City sauces, marketing strategies and more. 

Beer List

Good Word Brewing, Drink Time Lone Pine Brewing, Brightside IPA Lone Pine Brewing, Oh-J

Image courtesy of Rufus Teague.

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This week on Beer Sessions Radio, Jimmy catches up with NYC Breweries, 18th Ward and Bridge and Tunnel. Jordan Beldner talks about how he transitioned from being a bar owner to opening 18th Ward, while his new brewer Will Arnaiz shares his vision for future styles and flavors. They also discuss their transition to delivery during Covid-19 and Rich Castagna of Bridge and Tunnel shares how he used the space in his taproom to build a canning system. Together they talk about what equipment they wish they had, how much they subscribe to seasonal beer trends, and they swap stories including one from Rich about how Putin ended up next to a shark on a recent Bridge and Tunnel can.

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This week on Beer Sessions Radio Jimmy talks with Jean Broilet of Tired Hands Brewing, Jesse Ferguson of Interboro Spirits and Ales and Ryan Witter-Marithew of Casita Brewing Company about the I Voted Today IPA. This collaborative beer project was started at Tired Hands and has spread to about 45 breweries who are helping to raise awareness about the information people need to vote and donate money to nonprofits like the ACLU and Democracy Works. These guests talk about their spin on Tired Hands’ recipe, why voting matters, and the laws that impact breweries from taxes to shipping regulations. They also talk about what it’s like working with artists on can graphics and share stories about some of their craziest beers - including a quintuple IPA, a tomato basil ale, and a beer made with fresh oysters.

Beer List
Interboro Sprits and Ales, I Voted Today IPA
Jester King Brewery, I Voted Today IPA
Sparkling Artisanal, Ritual Pineapple Hard Seltzer
 

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This week on Beer Sessions Radio, Jimmy welcomes Terence Sullivan, who has worked for Sierra Nevada for 26 years, to talk about this year’s Oktoberfest Lager and their Dankful IPA. Sierra Nevada has been hosting virtual Oktoberfest celebrations that include sharing recipes online, providing party kits, and even offering yodeling lessons. They are joined by Zach Mack of Alphabet City Beer Co. and Ted Kenny of Top Hops Beer Shop, who share what fall beers they are enjoying right now. The group also dives deep into e-commerce, discussing how they’ve each expanded to offer subscription services, shipping across states and more. Lastly, they talk about german hops, what beer descriptors like dank really mean, and the charitable causes Sierra Nevada is raising money for. 

Beer list
Sierra Nevada, Oktoberfest 
Sierra Nevada, Dankful IPA
 

Image courtesy of Sierra Nevada Brewing Company.

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This week on Beer Sessions Radio, Jimmy welcomes Sam Richardson of Other Half Brewing and Brandon Hoy of Roberta’s Pizza. Both of these Brooklyn-born businesses are nearing the opening of new outposts in Williamsburg’s Domino Park. In the first half of the show, the guests dive into their establishments’ pasts and talk about how they have adjusted to Covid-19. In the second half they talk about their plans for Domino Park, what experimental beers Other Half is planning to brew there, and how the aesthetic of the development will affect their design plans. Plus, Sam delves deep into the hop varieties he’s excited to be brewing with and Brandon offers suggestions for Roberta’s pizzas to pair alongside Other Half’s hop-forward beers. 

Beer List
Other Half Brewing, Riwaka Chroma 
Right Proper Brewing, Baron Corvo
Schilling Beer, Alexandr 
 

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This week on Beer Sessions Radio, Jimmy welcomes guests from Asheville, North Carolina. He talks to Leah Wong Ashburn, the second generation family owner of Highland Brewing, which in 1994 was the first brewery to open in Asheville since prohibition. Mike Rangel from Asheville Brewing joins the conversation to share his memories of brewing in Asheville in the ‘90s and Vincent Tursi of DSSOLVR provides an alternative perspective as one of the newest breweries in the city. Leah talks about Highland’s flagship Gaelic Ale and discusses the importance of branding, while Vincent shares DSSOLVR’s strategy of ditching flagships altogether and brewing beers inspired by pop culture trends like Tiger King and WAP. Together, the group talks about the agriculture, community, and deep consumer knowledge that give Asheville its nickname as Beer City. 

Beer List
Asheville Brewing Company Ninja Porter
DSSOLVR, Thank You For Existing Kolsch 
Highland Brewing, Gaelic Ale 
 

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This week Beer Sessions is all about selling cider and Jimmy welcomes guests who are experts on the subject matter: Paige Flori of Boutique Wines, Spirits and Cider, Seth Jones of East Hollow Cider, Dave Urbanos of Sugarburg BK, and Brandon Buza of The Fermented Life who recently served as a judge for the cider category of the Good Food Awards. Seth talks about the relationships he’s built by selling at the Union Square Greenmarket and Paige shares how she decides to add a new cider to her store shelves. The group also discusses the role awards play in drawing attention to cider as a category. Plus hear about this fall’s harvest, whether cans or bottles are more popular, and some of the guests’ favorite ciders to sip on right now.

Image courtesy of Paige Flori.

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This week on Beer Sessions Radio, Jimmy welcomes Carol Pak, the founder of Makku, a new brand of makgeolli, or Korean rice beer. Blake Crawford of Alementary Brewing also joins the conversation to talk about his collaboration with Kimchi Smoke on Seoul Brothers, a Korean rice beer that is being re-released this fall. Martin Johnson brings his perspective about where Makku fits into the beverage landscape as the director of the craft beer program at West Side Market’s East Village location. Together they talk about Makku’s flavor profiles, what it’s like to brew with rice, and how to educate consumers about a new category of beverages as well as get their feedback. 

Beer List
Makku Original
Makku Mango
 

Image Courtesy of Makku .

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This week on Beer Sessions Radio, Jimmy brings together brewers from Buffalo, New York and Atlanta, Georgia. Mike Shatzel of Thin Man Brewery, Todd DiMatteo of Good Word Brewing, and Dennis Malcolm Byron AKA Ale Sharpton share the connections and collaborations that have brought them together as well as what they love about the cities they are based in. Mike and Todd discuss what they learned running beer bars before starting breweries and talk about the unexpected challenges their businesses have faced. Ale Sharpton shares the success of a consultation with New Belgium Brewing that led to the Piano Keys Imperial Stout, which is now being packaged for distribution. The group wraps up the episode by sharing what beers they would like the others to try and telling the stories behind them.

Beer List
Good Word Brewing, We Are America IPA
Piano Keys Imperial Stout, New Belgium Brewing

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This week on Beer Sessions, Jimmy talks 'Biscuits and Beer' with Christopher Gandsy of DaleView Biscuits and Beer and Chef Jesse Jones, author of Pow!: My Life in 40 Feasts. They both share family recipes for delicious Southern food and discuss how Black chefs and brewers can move forward in these industries. Plus, Christopher talks about expanding his biscuit production and Jesse shares some of his greatest hits from Jimmy's annual Pig Island NYC event. 

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This week on Beer Sessions Radio, Jimmy welcomes Pete Brown from London to talk about his newest book, Craft: An Argument. As some breweries and guilds lean into descriptors like “independent breweries,” “good beer,” or “micro-breweries,” Pete makes the case for why craft still has meaning. His book was written in quarantine and draws on a wide range of resources from Garrett Oliver to Michael Jackson and even Descartes. Toronto-based beer writer, Stephen Beaumont joins the conversation as well, along with B.R. Rolya of Shelton Brothers. Together they talk about the meaning of craft beer to breweries internationally, discuss draft versus cans, and talk about some of the biggest beer sales that have called the meaning of craft into question. 

Beer List:
Godspeed Brewer, Ikinuki 
Fifth Hammer Brewing, Piñata BeBOP