Josh and John cool off as they sip on some white wines. Josh opens a bottle of Gruner Veltliner from Schlosskellerei Gobelsburg and shares General Tao's chicken, duck ham, bersola, and mozzarella with balsamic vinegar. John pours the Ecco Domani pinot Grigio from Italy. His pairings are bruschetta, garlic and cheese pasta, and lemon cake. 

John and John celebrate one year of the podcast! They pop open some bottles of champagne and snack on a board of food. John opens the Moet & Chandon Nectar Imperial Rose. Josh opens the H. Goutorbe Special Club 2006. During the episode they reminisce over the last year of episodes, and talk about what's to come. 

It’s getting hot outside so Josh and John open up their favorite summertime liquors. Josh opened up the Lillet Rose from France. Josh has a trio of light snacks: Summer fruit salad with mint, puff pastry with goat cheese and caramelized onions, and his version of a caprese salad. John pours the Hazelnut Kahlúa liqueur, and snacks on ricotta fritters, Kahlúa grilled chicken, and apple coffee cake, with kahlua glaze. They have a great time cooling down with these sippers.

As the temperature turns up Josh and John try some seltzers to cool off. Josh pops open the local Punchy black cherry Seltzer from Lost 40 Brewing. He has vegetarian plate this week with blueberry goat cheese, grilled nectarines, and grilled corn with chili lime butter. John picks the Mighty Swell peach seltzer. He shares waffles, grilled pork and peach swirl cheesecake. They have a great time talking about these low-carb and low-cal drinks. 

Josh and John get sciencey and geeky with local wine director Susie Long as they discuss carbonic maceration. Josh brings a classic, Jean-Paul Thevenet 2016 Morgon. He paired it with 18 month aged Comte, goat brie, and cheddar brats. John pours the Willamette Valley Vineyards Whole Cluster Pinot Noir, and has goat cheese, and Genoa salami. Susie shares an interesting carbonic Tempranillo, Los Conejos Malditos from Spain with some mushroom chips. They have a great time discussing the wines and the process of carbonic maceration

We take a break and mix up some cocktails. John mixes up his Ancient Mariner cocktail, which is a rum based tiki style cocktail. Josh smashes his cocktail by making a peach, blueberry, basil and bourbon smash. They have a good time talking cocktails and sipping on them too.  They agree some tweaking will be required to perfect these drinks.  Oh Darn!  They must continue to taste and iterate these drinks for perfection!
CHEERS!

Josh and John try the world of Japanese Whisky. Josh gets one of the original whisky's from the House of Suntory, Hibiki Japanese Harmony. He pairs ponzu ribs, roasted pistachios, and orange vanilla creme brûlée. John pours the Tenjaku and pairs a spicy tuna roll, baked Camembert, and grilled steak. They both enjoy getting to experience these new whiskies and hear about their histories. Kanpai.

Josh and John are joined be fellow podcaster Captain Porter Brown Stout from the Beervengers podcast to talk about Imperial stouts. Josh cracks open the Oskar Blues Ten Fidy Imperial stout. He pairs dark chocolate and aged English cheddar cheese. John pours the North Coast Old Rasputin Russian Imperial stout. As his pairings he has "HIS" KC style barbecue ribs and grilled s'mores. The Captain has two pours for the show, the first is the Gingerbread Imperial Stout from Evil Twin Brewing and pairs it with a jowl bacon sandwich.  His second is Hardywood Brewing Christmas Morning with some chocolate cake. They have a great time chatting about beer, post covid dining.  As a special treat the Captain gives Josh his Beervengers name.

Josh and John pop open some delicious Zinfandels. Josh pours an Italian, 2016 Antico Sigillo Primativo Di Manduria and shares Memphis style ribs, a cheeseburger with onion straws on top, and a wood-fired pizza. John open the 2017 Ridge Pagani Ranch Zinfandel. His pairings are gjetost (a Norwegian goats cheese), spaghetti with sausage red sauce, and carrot cake. They enjoy a good time seeing the differences between the types of Zinfandel.

In this episode Josh and John dive into their at home bars and talk about their go to orange liqueurs. Josh pours the Solerno Bloof Orange Liqueur. He pairs it with Gus' World Famous Fried Chicken, chocolate crème brulèe, and uses local espresso to make a cafe correcto. John pours Grand Marnier and has chicken and apple pate, French onion soup, and cranberry, walnut and orange muffins as his pairings. This one was interesting for both of then as they drink these straight for the first time.