Beer Sessions Radio (TM)

On this episode of Beer Sessions Radio, Jimmy is joined in the studio by Mark Sljukic of Lagunitas and Brandon Moore of American Beer Distributors. Hear about the Lagunitas expansion and their new brewery in Chicago, as well as some of the craft breweries that work with American Beer. Also in the studio is Lucy Saunders, author of The Best of American Beer and Food. Hear Lucy’s thoughts on beer education, brewery specialties, and the homogenization of lagers in the 1950s. Nina Nazionale of the New York Historical society is also on the show talking about Beer Here, an exhibition about New York beer history. Tune in to learn about New York’s rich history of breweries and home brewing. Everyone’s drinking and eating, discussing beer and food pairings, so tune in and have a beer! This episode has been brought to you by Great Brewers.com. “There’s a real need for standardized education, training palettes, and also helping people to promote beer in the most civilized way, which is to enjoy it at the table and have it with a meal and understand that beer is food.” “Having a basic understanding of all beer styles is a really good starting point, but I don’t think any brewer should be locked in.” — Lucy Saunders on Beer Sessions Radio 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 has a “tasting” of all sorts of people from the beer industry. Andrew McLeod, Assistant Sales Manager at Union Beer is in the studio talking about getting great craft beer from all over the country into New York City bars, restaurants, and grocery stores. Cory Bonfiglio is here to tell us about the craft brew selection on tap and in bottles at his bar called Proletariat on St. Mark’s Place. Harris Damashek of Underground Eats and Sonoma Springs Brewing Co. is sharing some of his favorite Sonoma beers. Tune in to hear some of our guests’ favorite beer books and first beers. This program has been brought to you by GreatBrewers.com. “I think New York is a really competitive market [for new craft beer] that you really need to come here at the right time. It’s a hard thing to say, but you really have one chance to make it in a market like this. You might do well in your home market, but when you come to New York it’s tough…” — Andrew McLeod on Beer Sessions Radio “Just like people are going to wineries and doing tastings, a lot more people are going to breweries.” — Harris Damashek on Beer Sessions Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of Beer Sessions Radio, Jimmy Carbone and guests are talking about beer pairings and fermentation. Matt Bean of Men’s Health is in the studio with some sour beers that he is pairing with a rhubarb crisp. Tune in to hear what beer fairs the best! Herbalist Claudia Keel and Claire Hartten are also joining us to discuss fermentation not only in beer, but in yogurt, kombucha, and cheese. Hear about some of the health benefits of eating and drinking fermented products. Candice Santaferraro calls in from Frog’s Leap Farm and Winery to discuss some of the homemade mead that she’s been fermenting. Finally, Jimmy and the rest talk about cult beers, and whether they’re really worth the hunt. This episode has been brought to you by GreatBrewers.com. “It’s also interesting because acidity plays such a role [in sour beer], and of course in wine acidity plays a role. It sets it up for some nice pairings that are reminiscent of what wine can do.” — Jen Schwertman on Beer Sessions Radio “Beers were all originally made with wild yeasts that eventually became cultured.” — Claudia Keel on Beer Sessions Radio “We’ve lost so much of our notion of what fermentation does to our guts and how it’s really health beneficial.” — Claire Hartten on Beer Sessions Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy Carbone’s talking about taverns on this week’s episode of Beer Sessions Radio. Christine Sismondo, author of America Walks into a Bar, is in the studio to offer s perspective on the importance of taverns as gathering places throughout history. Also in the studio are Ken Tirado of Killmeyer’s Old Bavarian Inn and Barry Smyth of Fraunces Tavern, two of the oldest taverns in New York City. Tune in to hear about some of the beers at Killmeyer’s and Fraunces Tavern, the importance of owner involvement in bars, the consequences of Prohibition in the United States, and why it’s important to keep old tavern traditions alive. This episode has been brought to you by GreatBrewers.com. “I don’t see the American Revolution happening without taverns.” “One interesting thing about Prohibition is that people are really invested in the story as something that created more problems than it solved. To some degree, it’s true, but if you look at the beginning of Prohibition, people really did drink less. For the first half of it, it really was successful at curbing people’s over-consumption.” — Christine Sismondo on Beer Sessions Radio “Taverns were the first libraries, the first art galleries, and the first cinemas.” — Barry Smyth 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 by a bunch of guests from all sorts of breweries. We’ve got Dave Broderick and Jen Schwertman from Blind Tiger, Damien Brown and Chris Gallant from The Bronx Brewery, and Rich Bucheta from SingleCut Beersmiths. Also in the studio is Maia Raposo, secretary and representative from the New York City Brewer’s Guild. Tune in to hear about the New York City Brewer’s Guild, and their mission to organize the craft brewing community. Hear about The Bronx Brewery’s mission to create a flagship pale ale, and the first brewery opening up in Queens thanks to Singlecut Beersmiths. Jen and Dave talk about their trip to the Craft Brewer’s Conference in San Diego, and some of their favorite beers from the West Coast. This episode has been brought to you by GreatBrewers.com. “Our mission for the New York City Brewer’s Guild is to promote the New York City brewing industry which is rapidly growing. There’s a lot more breweries opening up every year, and there’s been a real need to get the community into one room.” — Maia Raposo on Beer Sessions Radio “That was sort of the approach to launching with a pale ale. Everybody has one, but very few people actually focus on it as a flagship beer.” — Damien Brown on Beer Sessions Radio “What the word ‘craft’ means has gotten a little diffused, and it doesn’t make me happy.” — Rich Bucheta on Beer Sessions Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s Beer Sessions Radio, host Jimmy Carbone is talking about hops and alternative bittering agents in brewing. Ben Grainger of Bierkraft and Peter Kennedy of SimplyBeer.com are in the studio, talking about the hops that they grow at home, and how they incorporate them into their brewing processes. Joe and Dennis Fisher are also on the show discussing their book, The Homebrewer’s Garden. Tune in to hear about bittering herbs that you can grow right in your yard. Are you interested in brewing botanicals? Then this is the show for you! This show was sponsored by GreatBrewers.com. “[Gruits and grodziskies] are brewed without hops; they’re brewed with other bittering spices. Classic gruit is horehound, mugwort, heather- there can be sorts of stuff inside of it.” — Ben Grainger on Beer Sessions Radio “When hops came over, they were not universally embraced immediately. The was kind of a culture war, and the ones who favored hops ultimately won.” — Joe and Dennis Fisher on Beer Sessions Radio 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 by several Long Island brewers. We’ve got Mark Burford of Blue Point Brewing Co., John Liegey and Greg Soroski and of Greenport Harbor Brewing Co., Paul Dlugokencky from Blind Bat Brewery, and beer blogger Niko Krommydas. Hear Mark’s wild start in brewing- hiding from the “ice mob” and killing hundreds of Long Island trout. Hear about some famous Long Island beers, from Blue Point’s Toasted Lager to Greenport Harbor’s Maibock. Listen to these Long Islanders’ local beer pride, and the difficulties starting a brewery of any size on Long Island. Tune in to hear about these different brewing companies deal with their brewing waste- spent grain and “gray water”. This episode has been brought to you by GreatBrewers.com. “So as soon as the shotgun goes off at ten thousand feet, I’ve got this ringing and explosion going around my head with the nitrous and everything…and I said to myself, ‘I have to recreate this in a beer.” “Breweries are ‘green’ by nature…everything that goes in, goes out.” — Mark Burford on Beer Sessions Radio “We’re in a space now where we’re able to make the beers we want, we’re making them where we want to make them, and Long Island is the place we choose.” —John Liegey on Beer Sessions Radio 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, our host Jimmy Carbone is joined in the studio by Dave Broderick of Blind Tiger. Also joining Beer Sessions is Jeff O’Neill of Peekskill Brewery, and Ben Sandler and Jen Lim of The Queens Kickshaw. Tune in to hear Jeff talk about Peekskill’s expansion, and Ben and Jen’s thoughts on running a combination beer and coffee bar. Bradley Latham joins the show via the phone to talk about the upcoming Craft Brewer’s Conference, and what it offers for people that are interested in brewing. This program has been brought to you by GreatBrewers.com. “No recipe is set in stone in my world. There’s no perfect beer. I brew by feel…it’s a lot more like cooking as opposed to science for me.” — Jeff O’Neill on Beer Sessions Radio “Craft brewers were up 13% by volume in 2011, and we’re seeing the same growth in 2012. We’re seeing a lot of breweries opening, as well.” — Bradley Latham on Beer Sessons Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Toaday’s Beer Sessions Radio is all about yeast. Our host Jimmy Carbone is joined in the studio by Garrett Oliver (Brooklyn Brewery), Tony Forder (Ale Street News), Jason Rodriguez (Columbia University), B. R. Rolya (The Shelton Brothers), and Charlie Bamforth (UC Davis) joins us over the phone. Tune in to hear about wild yeast, and yeast’s importance in adding to flavor and head retention. This episode was brought to you by GreatBrewers.com. “There’s a lot of different ways to find a yeast that works for you, but the best way is pure serendipity.” “The more bitterness in the beer, the more stable the beer will be.” — Charlie Bamforth on Beer Sessions Radio 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, Jimmy Carbone welcomes frequent co-host Jen Scwertman back to the studio who tells listeners about her Belgian trip and the Brasserie Cantillon Brouwerij. Tune in to learn more about the process of making lambics and what makes them so unique. Later on, beer writer Win Bassett calls in to teach listeners all about beer culture in North Carolina. Learn about some of the regional breweries both old and new in the area and hear about B United’s incredible tank beer program! Also hear from Tim Stendhal of Union Beer, Will Stephens from BeerMenus.com and Carolyn Pincus from The Stag’s Head in Midtown NYC. Beer Sessions Radio is brought to you by our friends at GreatBrewers.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.