Beer Sessions Radio (TM)

This week's episode of Beer Sessions Radio is all about trademark issues in the beer industry. Joining Jimmy and Anne in the studio are lawyers Brendan Palfreyman from Syracuse and Jordan Greenberger from right here in Brooklyn. Later, Doug Reise from Burial Beer and Reiser Legal calls in to share his own legal expertise.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.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’re talking to some of New York’s craft beer entrepreneurs. In the studio are co-owner and founder of Crossroads Brewing, Ken Landin, Matt Gebhard of Beer Culture, and new bar owners, Ben Pratt and Brandon Duff from As Is in Hell’s Kitchen.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, hosts Jimmy and Anne are joined in the studio by Andrew Gerson, Head of Culinary Programming at the Brooklyn Brewery, Jensen Cummings of the Brewed Food blog, and filmmaker Eric Schleyer. Tune in for a show that's all about foods with brews, not to mention Jack Inslee's last time running the board!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 is talking apples, cider styles, world cider culture and the re-emerging American cider culture today with author Ben Watson and David Dolginaw of Shacksbury Cider on this special Breakfast Cider Edition of Beer Sessions on Heritage Radio Network.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 have BR Royla of Shelton Brothers, Bob Weyersberg of the Beer Hear podcast on WFMU, Phil Ebel and Chip Newell of New Belgium Brewing in the studio. Also joining in by phone is Todd Boera of Fonta Flora Brewing. Tune in to hear about the Copenhagen Beer Celebration of 2016, a beer festival bringing together the most epic brewers from around the world, paired with incredible live music. CBC has been held for years in its hometown of Copenhagen, Denmark, and is coming to the U.S. for the first time ever this September 23rd and 24th in Boston, MA.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 brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus. They are also co-authors of the new book Food & Beer, which aims to elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement, and highlights the dual visions of the authors and the spaces — Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.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, the crew catches up with Sam Calagione, founder of Dogfish Head Brewery, at the 2016 Craft Brewers Conference in Philadelphia! Sam is also the co-o founder and executive editor of a new lifestyle magazine, Pallet, that brings together culture and craft beer. Pallet editors Nadia Saccardo and Rick Bannister also join in on the fun.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, it's a star-studded episode of Beer Sessions Radio! Not only do we have Dave Lopez and Chris Prout from Gun Hill Brewing, but Mark Aldrich and Jimmy Ludwig join in to chat about Rise Up Rye, the official beer of the musical Hamilton! The new brew is a collaboration between Gun Hill and the two Broadway actors, who also host a booze-themed web series under the name Happy Hour Guys. Plus, Javier Muñoz, the alternate for the role of Alexander Hamilton, calls in to the show! You want to be in the room where it happens!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 and Anne are joined in the studio by Mike Siegel and Brendan Woodcock of Goose Island Brewery, Alejandro Winocur of Waybeer in Brazil, and B.R. Royla of Shelton Brothers. Tune in to hear from brewers based in both North and South America!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.