CRAFTED

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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Jasper Hill

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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New Image Brewing

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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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Ghia is a drink brand that isn’t trying to be beer, wine, or spirits — and definitely not a “mocktail.” It’s bitter, bold, and built for people who want a drink that doesn’t play it safe.

Today, Eli talks with Ghia founder Mélanie Masarin about building a culinary inspired non-alcoholic option that’s not about sobriety, but about choice, occasion, and great flavors. They get into what makes Ghia different, how Mélanie’s multinational upbringing shaped the philosophy of the brand, and why she walked away from a Shark Tank deal without blinking. 

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Ghia

Recipe Guide

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TOPICS & TIMES:

Introduction and Background (1:48)

The Birth of Gia: A Personal Journey (2:43)

Crafting the First Iteration of Gia (6:14)

Understanding the Non-Alcoholic Movement (11:04)

The Importance of Context in Enjoying Gia (17:12)

Elusiveness and Brand Identity (21:43)

Paving a New Path in the Beverage Industry (28:00)

Defining Success in the Non-Alcoholic Space (29:24)

Cultural Perspectives on Drinking: Europe vs. America (30:44)

The Evolution of Non-Alcoholic Menus (32:42)

The Unique Approach to Non-Alcoholic Beverages (36:21)

Cultural Influences on Drinking Habits (37:48)

Marketing Non-Alcoholic Drinks to Children (39:55)

The Impact of Shark Tank on Business Growth (47:16)

Transitioning from Bottles to Cans: A Strategic Move (51:14)

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On CRAFTED ep. 75 we told you a bit about the proposal Eli submitted re: N/A cocktails. Welp, Eli was awarded the very competitive ‘Raise the Bar’ grant, so Jonathan talks with him about why this is a big deal, and Eli shares more details about his project. Congrats, Eli!

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CRAFTED ep 75: N/A Cocktails

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TOPICS & TIMES:

Eli Got the Grant! (1:46)

Competition for the Grant (2:57)

Uncle Nearest (6:15)

The Project: Proof of Concept (9:05)

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Amaro is bitter, complex, and a little mysterious — and most people have no idea what it actually is. So in this episode, Eli talks with the folks behind Sennza Finne, a Seattle-based amaro producer making small-batch, seasonal expressions. We get into what amaro is (and isn’t); how their experience as bartenders shaped their process; and why every bottle they make is designed to reflect a specific season — not just its flavors. So whether you’re amaro-curious or already a bitter believer, this one’s for you.

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Sennza Finne

What is Amaro?

Recipes

TOPICS & TIMES:

What Is Amaro / Sennza Finne Amaro Line (3:43)

Why Produce Amaro? (7:11)

Origins of Sennza Finne (19:58)

Seasonality (22:03)

Amaro for Cocktails (29:27)

The Naming Process (36:17)

Production Methods (47:40)

Bottle Design (55:40)

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Jonathan talks knives and knife making with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.

We talk about what’s changed and what hasn’t about the way knives are made today; we dive into the details of blade shape, blade materials, and handles; we talk about what separates a great knife from a mediocre one; and more.

If you’re interested in culinary knives but somehow haven’t come across Jamison or Acre, you’re going to really enjoy this episode. And for those of you who haven’t invested in a really quality knife, well, fair warning, this conversation might change that.

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Mad Fritz

Mad Fritz Coffee

David Arthur Vineyards

Winemakers Review

TOPICS & TIMES:

Skis? (3:53)

Getting into Knifemaking (9:37)

Is there a more conventional path? (16:29)

Current State of Bladesmithing (17:43)

The Acre ‘Collective’ (23:23)

Knife Maintenance (27:11)

Metallurgy (30:07)

Carbon Steel (32:52)

Materials (36:00)

Acre Macrum Knife vs ‘Signature’ Knives  (43:08)

Hand-Forged vs Machine-Made (46:52)

Styles: Japanese vs Western Knives (53:44)

Acre vs ‘Big Box Store’ Knives (56:21)

Acre vs Other High-Performance Makers (1:00:54)

Sharpening (1:05:21)

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Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation, you’ll see why maybe we should.

Because fermentation isn’t merely a chemical process, it’s the key to many of those things we love. And for Nile Zacherle, the founder of Mad Fritz, it’s the common thread to everything he makes: barrel-aged beer, Napa Valley wine, and meticulously roasted coffee. And today, Nile is back on CRAFTED to talk about it all with Eli Brown & Jonathan Ellsworth.

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Mad Fritz

Mad Fritz Coffee

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Winemakers Review

TOPICS & TIMES:

What’s in Nile’s Glass? (2:32)

Nile’s Winemaking Background (5:04)

Why Study Fermentation? (11:20)

What is Fermentation? (16:49)

How Theory Impacts Reality (31:34)

Reevaluation of All Values (36:50)

Aging (46:41)

Aging Coffee (56:38)

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