Beer Sessions Radio (TM)

In this special Cider Week NYC episode of Beer Sessions Radio, we feature Steve Selin of South Hill Cider. At South Hill Cider, the apples come from wild trees, abandoned orchards and orchards of high quality cider apples. Using traditional cider-making techniques, they create timeless well-balanced ciders. Their orchard is on a peaceful hilltop as part of a harmonious ecosystem that relies on diversity and fertility as its foundation. South Hill Cider produces ciders with individuality, quality, and elegance reflecting the terroir of the Finger Lakes region.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio we’ve got some special guests joining us, including Jeff Cioletti, author of the new book Beer FAQ. We’ve also got some brewers in the studio today, including Daniel Thiriez from Brasserie Thiriez in France, and Justin Meyers from the Paulaner brewpub here in NYC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this special Cider Week NYC episode of Beer Sessions Radio, we feature Shea Comfort, The Yeast Whisperer. Earlier this year, Shea spoke at a special conference of the New York Cider Association. Shea is based in California, and is a home brewer, and expert on winemaking yeasts. Now, he is advising cider-makers about yeast as well. Shea is joined in this episode by Jenn Smith, director of the New York Cider Association and Cider Week NYC. We are proud to air this special episode that has relevance for brewers and cider-makers during this year's Cider Week NYC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio, we’ve got some special guests joining us, including Daniel Delaney from Delaney Barbecue. Also joining in are Beer Sessions Radio producers Justin Kennedy and Maggie Sidun!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio, we are getting an insight into the science and taste of fresh hop and wet hop brewing via a wide array of guests – from the world of home brewing, to large scale production, and everything in between. Host Jimmy Carbone is joined by Jessie Ferguson of Interboro Spirits and Ales, one of New York’s newest up and coming distilleries and tap rooms. Also on the show are Travis Kauffman of Folksbier in Carroll Gardens, who who is making a harvest pilsner from fresh hops from his parents' farm in Northwest Michigan, and Dan Jansen, former assistant brewmaster of Anheuser-Busch and current brewmaster of Blue Point in Patchogue NY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we bring you a very special live Wednesday edition of Beer Sessions Radio featuring Tristram Stuart, an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and his TED talk has been watched over a million times. National Geographic featured Tristram's food waste activism on the cover of their May 2016 issue. The environmental campaigning organization he founded, Feedback, has spread its work into dozens of countries worldwide to change society's attitude towards wasting food. He is also the founder of Toast Ale, a beer launched in the UK in 2016 that is made using fresh, surplus bread.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio, we present a special episode recorded at Monk's Cafe in Philadelphia during the Craft Brewers Conference in May. Featured guests include Michael Roper of Hop Leaf in Chicago, Anne Becerra, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio, host Jimmy Carbone is joined in the studio by Josh Bernstein who has a new book out called Complete IPA, and Erik Olsen from Greenpoint Beer & Ale, which just released their first canned IPA's! Sara Maya from North Carolina’s Fonta Flora Brewery is joining us as well!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio, host Jimmy Carbone is joined in the studio by Anne-Marie Skriver and Michael Moeller of the Frederiksdal Kirsebærvin winery in Denmark. At Frederiksdal, rather than producing wine working against the Danish climate, they use the advantages offered by nature and the Danish weather. The basis is the unique ingredient, the Stevnsbær cherry, which has the very best conditions for growth in Denmark. They use the cherry’s high levels of sugar, acid and antioxidants, allowing the berries to ferment naturally for a few days following harvest to obtain maximum complexity. Also in the studio this week are B.R. Royla from Shelton Brothers, Chad Walsh, sommelier at Agern Restaurant, and Damon Boelte and Chris Balla from Grand Army.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Ryan Burk, Tom Oliver, John Reynolds and BR Rolya to talk about all things cider. Ryan Burk currently heads up Angry Orchard's new experimental orchard-cidery-visitor center in Walden, NY. There, he's crafting small batch ciders to test out new recipes, ingredients and techniques, and to push the boundaries of barrel aging and wild fermentation. His encounter with Tom Oliver’s Herefordshire Dry Cider, a dry barrel-fermented cider, opened his eyes to what cider could be. Nine years later and with Tom’s mentorship, Ryan is experimenting with growing bittersweet varieties, blending, aging, and wild fermentation - enhancing the quality of cider that may be associated with Angry Orchard. Tom Oliver and BR Rolya both represent Shelton Brothers, while John Reynolds is in on behalf of Blackduck Cidery in Finger Lakes, New York. The consensus in this group: cider deserves a spot at the food and drink pairing table, no matter where you're drinking.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.