Jay Goodwin, Co-founder/Director of Blending and Brewing at The Rare Barrel and co-host of The Sour Hour podcast, calls in to the show to talk barrel-aged sour beers, bugs, off-flavors and hot sauce. We delve into yeast and bacteria selection, kettle sours, good, great and terrible practices and much more.

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We reconnect with Tara Whitsitt, of Fermentation on Wheels, and author of the upcoming book of the same name. We chat about highlights and learnings from her journey around the country, some favorite ferments and what she is planning next.

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Join Chris in a recap of his adventures at the Craft Brewers Conference, the annual conference for the Brewers Association, then listen to interviews with Bart Watson, Chief Economist of the Brewers Association, and Paul Leone, Executive Director of the New York State Brewers Association. Lastly, Mary and Rachel highlight some of their learnings and takeaways from Fuhmentaboudit's 14th season. Join us on March 8 as we launch season #15!

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Join Mary and guest co-host David Kyrejko on Fuhmentaboudit's 200th episode as we dive deep into chocolate with Nate Hodge, co-founder and head chocolatier at Raaka Chocolate. Learn how Nate went from answering a Craigslist ad to creating unique chocolate bars that are enjoyed all over the country, how chocolate goes from seed to bar and lots more!

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Chris and Mary are joined in the studio by Anu Menon and Suyog Mody, Co-founders and owners of Driftaway Coffee. Driftaway is a subscription-based coffee roaster in the Red Hook neighborhood of Brooklyn, New York. Listen in to learn how coffee beans get from fruit to cup, how grinding and preparation impact your cup of joe and how to taste and evaluate coffee.

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Stephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve into the fascinating world of shochu, a traditional distilled beverage from Japan. Shochu is made from a variety of sources, including barley, rice, sweet potato and chestnut, koji, yeast and water. Tune in to find out how shouchu is made, how to taste it and much, much more.

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Mary and Chris are joined in the studio by Raphael Lyon of Enlightenment Wines and Honey's. Raphael is a small-batch mazer in Brooklyn and fills us in on his latest creations. Listen in to learn more about 16th century kvass, mead made with hallucinogenic honey, "Sunday School" at Honey's and traditional mead-making approaches.

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To round out the end of beer week, we bring to you a panel from The Well on Innovations in Brewing - moderated by our own Mary Izett! The all-star panel features Dan Acosta of LIC Beer Project, Erik Olsen from Greenpoint, and Peter Oates and Ricardo Petroni of Equilibrium as they discuss the innovations going on in brewing nowadays. Tune in to find out about new breweries, new hops, new styles, and New England IPAs.

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This week on Fuhmentaboudit, Chris and Rachel are joined in studio by brewers Jeff Lyons & Brett Taylor (also from episode 128) of Keg & Lantern Brewing Co. We hear their stories detailing humble beginnings to the now, celebrating the 9th annual NYC Beer Week. A mutual love of Brettanomyces has Jeff and Brett inspired and thrilled to be working together as the creative brewers of Keg and Lantern. With roots of being a member of the NYC Homebrewers Guild and The Brooklyn Brewsers, Jeff Lyons has previously worked/brewed/taught at Brooklyn Homebrew, 508 Gastrobrewery and Greenpoint Beer and Ale. Brewing with Jason Sahler at Strong Rope Brewery since March 2016, Brett Taylor took the leap to full time brewing in November 2016.

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Kheedim Oh, Chief Minister of Kimchi at Mama O's Premium Kimchi, joins Chris, Mary & Rachel in the studio tonight. Tune in to hear how Kheedim got started, learn more about the different types of kimchi and get inspired to make your own. Bonus: learn how to make Kheedim's favorite kimchi dish.

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