Caviar. Is there any word — or food — that more quickly conjures up associations of luxury and opulence? But caviar isn’t just a thing to serve on the yacht you don’t own, caviar has a rich history. Once a snack only for Russian oligarchs, today it is found in more places and likely on potato chips. Eli talks with Sarah Mayo for a deep dive into the history of global caviar production; the ways in which the modern market is shaping consumption; and the endangered status of the fish responsible for this exotic dish. 

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TOPICS & TIMES:

History of Caviar (2:53)

The Production Process (14:30)

The Market for Caviar (17:57)

Soviet Caviar (24:58)

China's Influence (30:38)

Sturgeon, Illegal Fishing, & Hybrid Products (32:13)

Lifecycle of the Sturgeon (39:53)

Grading Structure (49:51)

Caviar & Wine (52:48)

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Not every distillery owner has a land speed record to their name, but Ryan Montgomery of Montgomery Distilling does. So Eli talked with him about all things spirits, from the Montana-grown grain that helped power that land speed record, to the world’s first bourbon-based amaro. They also discuss the similarities between aquavit and gin; the labor of love known as kirschwasser; and the inspirational effect of Merle Haggard and the Grateful Dead. 

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Lords of Dirt

Spirits and Spokes

TOPICS & TIMES:

Farm to Bottle (3:49)

Farming & Ranching (5:07)

From Home Brewing to Distilling (6:39)

Whiskey School & Stills (9:23)

Starting a Whiskey Business (12:55)

Single Malt & Special Releases (16:06)

What Does He Like to Drink (20:43)

“Mama Tried” Bourbon (24:12)

Aquavit (26:01)

Aged Aquavit (33:19)

Aging in Montana (37:10)

State of Distilling in the US & Montana (49:41)

Liquor Licensing (57:30)

B'Amaro (1:02:39)

Motorcycle Fuel, Lords of Dirt, Spirit in the Spokes (1:09:25)

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A famous philosopher once said, “Without music, life would be a mistake.” We agree. And while music is all around us, it’s easier and easier to take it for granted, or to have a very diluted experience of it. So, how do you elevate your everyday music listening experience?

Today, Simon catches up with Itai Azerad, founder of Heaven 11, to talk about how their new Billie Amp MK3 does just that. Heaven 11’s goal is to restore the connection between the listener and music, and bring back the ritual of listening.

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Blister Studios (our new channel)

Blister Review (our original channel)

TOPICS & TIMES:

Check out the New Billie Amp at Capitol Audiofest (2:16)

Billie Amp MK3’s Modular Design (3:52)

Choosing Between Amplifier Modules (7:01)

Future Proofing in Audio Products (12:26)

Incorporating User Feedback (14:06)

Bringing Back Your Father’s Hifi System (20:42)

Rediscovering New Details in Music (30:24)

Aesthetics Matter (41:31)

An Emotional Connection to Music (47:00)

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How do you make great coffee on the road? Jonathan talks with Alex LeBlanc, the owner and head roaster at Calibration Coffee Lab, to talk about our recent attempts at this. Then, we discuss Alex’s own approach to roasting, and what becomes clear is that there are lots of different priorities and values that a particular coffee roaster might have — and understanding those will likely help you identify your favorite roasters.

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Blister Studios (our new channel)

Blister Review (our original channel)

TOPICS & TIMES:

New Coffee Gear & No-Bypass Brewing (3:31)

Water Additives (13:14)

Hand Grinders vs Electric Grinders (14:49)

Bed Pressure (23:44)

Filter Coffee & Various Brewing Styles (26:13)

Roasting: Alex’s Approach (32:42)

Over Roasting & Other Coffee Crimes (42:19)

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Since 1822, Yard-O-Led has been making some of the finest pens and pencils in the world. They’ve survived wars, they created the “self-propelling pencil,” and today, we talk with Giles English, about the nearly 200-year history of the company that invented the mechanical pencil and still hand-crafts every sterling silver pen in their Birmingham workshop. We dig into the artistry behind engine-turning and hand-chasing, Yard-O-Led’s story of wartime survival, and what it means to carry Victorian tradition into the 21st century.

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Yard-O-Led

TOPICS & TIMES:

The Custodian of Yard-O-Led (3:41)

Origin Story of Yard-O-Led (5:36)

Nibs & Nib Making (9:30)

The Self-Propelling Pencil (13:33)

The Craft of Penmaking (22:27)

Ink Propulsion (34:20)

Yard-O-Led’s Lineup (40:50)

Why Pens Matter (44:38)

Surprises in the Pen Making World (48:34)

The Yard-O-Led Arcade (54:42)

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Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan & Eli talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble that grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese and why food this good can be so great for local communities and local farms.

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TOPICS & TIMES:

The North East Kingdom (2:00)

Zoe’s Background, Minister of Culture (3:51)

Cheese Terminology & Mongers (6:09)

Jasper Hill Origin Story (11:05)

History of Cheese (14:18)

Recent Fascination w/ Cheese (19:11)

Cloth Bound Cheddar & Cave Aging (29:42)

Cultures & Inoculation (35:30)

Preservation Techniques (38:19)

How Would One Get Started in the Cheese Industry? (45:14)

Which Styles are Most Difficult to Make? (50:31)

Blooming Rind (52:32)

A Pitch for Artisan Cheese (58:19)

Current State of Cheese (1:03:43)

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Jonathan Gagné is producing some of the best work in the world in terms of increasing our understanding and appreciation of coffee. And his new book, The Physics of Espresso, is incredibly smart, impressively easy to understand, and…fun! So it was an honor to have Jonathan on to talk about astrophysics, boulders, dust, soup, crema, headspace, and more.  

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The Physics of Espresso

The Physics of Filter Coffee

Instagram: Jonathan’s Gagné 

Jonathan’s site: coffeeadastra.com

TOPICS & TIMES:

Jonathan’s Work in Astrophysics (2:54)

Brown Dwarfs (4:54)

Origins of His Interest in Coffee (12:07)

Filter Coffee & Espresso: His 2 Books (17:29)

Is This the Most Interesting Time in Espresso? (26:45)

Soup & Low-Pressure Espresso (28:00)

Crema (34:02)

Grinders (Weber EG-1 & Turin DF83 v2) (38:28)

Burr Size: Is Bigger Always Better? 50:14)

Boulders (58:26)

Headspace (1:03:23)

Puck Screens & Other Variables (1:08:19)

Baskets & Bed Depth: 49mm vs 58mm (1:14:21)

Jonathan’s website: Coffee ad Astra (1:16:33)

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With all the economic & cultural shifts swirling about these days, we wanted to get a handle on the state of craft beer: what does the current landscape look like, what are the biggest challenges, and what are the most interesting opportunities? Eli Brown and I discuss all of the above with New Image Brewing founder, Brandon Capps.

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TOPICS & TIMES:

Brandon on Running the Leadville 100 (4:38)

Backstory of New Image Brewing (6:19)

Defining Craft Beer (14:07)

State of the Union (27:47)

What are People Drinking Today? (34:16)

Contract Brewing (44:14)

What Counts as “Craft” Beer? (55:10)

What’s Going on at New Image? (1:06:37)

Where to find New Image (1:15:53)

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What happens when an obsessive gear reviewer dives headfirst into the expansive world of espresso? It’s now been over a year since our last update on Jonathan Ellsworth’s coffee journey, so Eli and he talk about what’s new in his setup; what he’s learned (or rejected) from the depths of coffee videos and online forums; and whether this whole thing has been a brilliant pursuit of flavor, or just an expensive rabbit hole.

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In Search of the ‘Best’ Coffee Gear, Pt 1 (Ep.19)

In Search of the 'Best' Coffee Gear (& Ski Boots), Pt. 2 (Ep.20)

Drinking Gold: Coffee Gear, Pt. 3, with ON3P Skis’ founder, Scott Andrus (Ep.25)

Coffee Gear, Pt. 4: “Hero Espresso” & Jonathan’s Current Setup (Ep.43)

TOPICS & TIMES:

The Significance of Coffee Gear (1:14)

Espresso Techniques and Preferences (4:19)

Exploring Coffee Beans and Roasts (8:33)

Adjusting Techniques for Optimal Flavor (17:23)

Consistency in Coffee Preparation (21:40)

Decaf Discoveries and Coffee Preferences (30:28)

Espresso Pressure: The Great Debate (30:28)

Personal Taste vs. Internet Trends (33:00)

Reflections on Coffee Gear Purchases (38:59)

The Importance of Quality in Coffee Gear (47:02)

The Importance of Precision in Espresso Making (51:32)

The Role of Milk in Coffee Drinks (56:30)

Exploring New Coffee Techniques and Equipment (59:43)

Finding Happiness in Coffee Rituals (1:02:00)

Return on Investment in Coffee Equipment (1:04:02)

The Impact of Coffee Chains on Quality (1:08:33)

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Fact: Cast iron is having a moment. And that’s true even while the cast-iron skillet has never lost its standing as one of the most iconic of culinary tools. So today, Eli talks with Field Company co-founder, Stephen Muscarella, about how a vintage pan sparked a journey to reimagine cast iron from the ground up. They get into what makes cast iron so special — and so misunderstood; the small design choices that lead to better cooking; and what, exactly, Field is doing to bring back the use of cast iron in modern cooking.

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Field Company

Recipe Guide

TOPICS & TIMES:

Introduction to Field Company (2:16)

A History of Cooking Techniques (5:11)

Origins of Field Company (12:32)

Sand Casting (19:52)

Thermophysical Properties of Iron Castings (28:06)

The State of Cast Iron (33:32)

Three Types of Metal (38:09)

Enamel Coatings(43:12)

The Dark Art of Seasoning (46:13)

The Future of Field Company (55:26)

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