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Cookbook author Julia Turshen speaks to some of the most interesting people in and around food. The conversations thoughtfully explore varied themes such as cooking, writing, mental health, relationships (professional and personal), volunteering, and more.

Relationships

Virginia Sole-Smith, journalist behind the Burnt Toast newsletter + author of The Eating Instinct, in conversation with Julia Turshen.

On Appetites: Virginia Sole-Smith

Shaina Loew-Banayan, chef and owner of Cafe Mutton and author of Elegy for an Appetite, in conversation with Julia Turshen.

On Appetites: Shaina Loew-Banayan

Lauren Leavell in conversation with Julia Turshen.

On Appetites: Lauren Leavell

Angela Garbes, author of ESSENTIAL LABOR and LIKE A MOTHER, in conversation with Julia Turshen.

On Appetites: Angela Garbes

Bestselling romance novelist Jasmine Guillory talks to Julia Turshen about the role food plays in her books, why she writes about women with unapologetic appetites, and her favorite snacks.

Food + Romance: Jasmine Guillory

Keep Calm and Cook On with Julia Turshen

Welcome to Inside Winemaking, your go-to resource for all things winemaking, designed for those already immersed in the wine industry and anyone with a passion for the art and science of crafting the perfect bottle.

Inside Winemaking was created to provide direct access to the people in charge of c...

In this episode, Avery Heelan, the talented winemaker at Larkmead Vineyards, shares her personal voyage from the pharmaceutical industry to the heart of Napa Valley's viticulture scene. Listen in as she recounts the challenges and growth she experienced while transitioning to a career that aligns with her passion. Our conversation takes a worldly twist as we recount the invaluable lessons learned from winemaking internships across the globe. Avery brings her experiences full circle, detailing the sustainable practices and innovative techniques she now employs at Larkmead Vineyards. We discuss the nuances of managing different grape varieties, the delicate balance of the winemaking process, and the team's commitment to preserving the legacy of their historic estate. Resources from this Episode   Larkmead Vineyards - https://www.larkmead.com/   Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on  Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

169: Avery Heelan - Larkmead Vineyards

Join me as I bring back viticulturist Fritz Westover to unpack questions from our dedicated Inside Winemaking community. Listen in as we discuss the intricacies of vineyard management, sustaining vineyard health and productivity over time, and the crucial steps involved in preparing a vineyard for replanting, with a particular focus on the nuances of soil health.  Whether you're looking to increase your planting density or enhance soil fertility with innovative practices like biochar, this episode provides guidance for growers facing these universal challenges. We also answer questions on the significance of vine spacing, the challenges of procuring quality vine material, and the cutting-edge world of biological pruning wound protection.  Resources from this Episode  Westover Vineyard Advising: https://www.vineyardadvising.com/ Virtual Viticulture Academy:  https://www.virtualviticultureacademy.com/ Fritz’s Online Prospective Winegrape Grower Course:  https://www.virtualviticultureacademy.com/is-grape-growing-right-for-you/ Ep. 164: Fritz Westover - Westover Vineyard Advising: https://www.insidewinemaking.com/#/164-fritz-westover-westover/  Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on  Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

168: Viticulture Q&A with Fritz Westover

Join us as we explore the life of Josh Phelps, a seasoned player in the wine industry, from his roots in restaurant work to the strategic cultivation of his winemaking empire. Listen in as Josh recounts his time at Kimberly Jones Selections where he honed his skills in sales and faced the tough skin-building challenge of rejection, and shares how he scaled his initial 100-case winemaking venture to an impressive 40,000. Discover how Josh and his father work together to manage their wine brands while remaining authentic. Get a glimpse into their diverse wine projects, such as Steady State and Spaceage, and understand how these wines evolve with time. We also discuss effective wine sales strategies, the evolving landscape of market gatekeepers, and the indispensable value of personal connections in the wine business.  Resources from this Episode  Grounded Wine Co - https://www.groundedwineco.com/ Instagram - @groundedwineco  Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on  Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

167: Josh Phelps - Grounded Wine Co

I recently sat down with Shawn Johnson of Amulet Estate, who shared the revolution in winemaking processes brought by innovative software and fermentation techniques. His story intertwines with mine as I recall my years learning the winemaking craft from mentors like Mark Harold and the brilliant minds at Nicholson Ranch. Come with us behind the scenes of Amulet Winery, where attention to detail and a passion for quality over quantity yield wines that evoke the land and the artists who shape them. From fermentation to the precision required in blending, you'll get a rare glimpse into the winemaking techniques that elevate the Cabernet Sauvignon. As we round out our conversation, get a glimpse into the everyday adventures of the vineyard—from sugar levels and acidity to the use of native yeasts and oak influence. You'll hear firsthand accounts of the historical importance captured in each vintage and how equipment choice and yeasts can bring out the flavors that are a wine's signature. Resources from this Episode  Amulet Estate - www.amuletestate.com Winexray - www.winexray.com  Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on  Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

166: Shawn Johnson - Amulet Estate

Listen in as I sit down with Dan Limoges, a winemaker and grape grower from North Georgia who has truly immersed himself in the craft. Dan shares the narrative of his transition from Iowa to the wine-laden landscapes of Georgia, where he and his wife have established Limoges Cellars. His passion for the vine-to-bottle process is evident as we talk about their hands-on approach to developing their vineyard and winery. In this conversation, we uncover the challenges of starting a vineyard in the unique climate and geography of North Georgia. Discover the story behind the Limoges’ land search, the importance of community relations, and the strategic decisions that were made, from the layout of the vineyard to the selection of grape varieties. We navigate through the complexities of viticulture in a region where elevation plays a crucial role in combating Pierce's disease and where the beauty of the Appalachian foothills presents both opportunities and obstacles. The journey from concept to reality in Limoges Cellars' winery and tasting room is filled with creative solutions to winemaking challenges, such as cold stabilization techniques and the integration of community resources. Join us to learn more about Limoges Cellars and how they have grown their successful operation in North Georgia. Resources from this Episode  Limoges Cellars - https://limogescellars.com/ Instagram Feed - @LimogesCellars https://www.instagram.com/limogescellars/  Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on  Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

165: Dan Limoges - Limoges Cellars

Inside Winemaking - the art and science of growing grapes and crafting wine

A look into what’s happening at Untappd and in the world of beer.

We drink new beers every episode and add them to the #DrinkingSocially badge on Untappd.  You're welcome to drink along with us and compare notes, submit feedback in the Facebook group, and share in some beer education, or laughter w...

Season 5, Episode 8 - In this week's episode of Drinking Socially, hosts Harrison Hickok and Kyle Roderick chat with Sierra Nevada's Innovation Supervisor, Isaiah Mangold, and Product Manager, Terence Sullivan. 'Tis the season for drinking Celebration - Sierra Nevada's Fresh Hop IPA - so kick back, crack one open and learn all about the history of this widely-beloved ale.

Drinking Socially - S5 Ep. 8: Sierra Nevada's Isaiah Mangold and Terence Sullivan

In this week's special episode of Drinking Socially, hosts Harrison Hickok and Kyle Roderick chat with Firestone Walker Co-Founder David Walker about how this iconic twenty-six year old brewery continues to innovate, their growing focus on sustainability, and the constant pursuit of the perfect beer.

Drinking Socially - S5 Ep. 7: Firestone Walker Co-Founder David Walker

Our guest on this week’s episode is Sam Tierney, Manager of The Propagator - Firestone Walker’s R&D Brewhouse. He joins Drinking Socially hosts Harrison Hickok and Kyle Roderick to talk about innovation, collaboration, and some current projects he’s working on.

Drinking Socially - S5 Ep. 6: Sam Tierney from Firestone Walker

In this week's episode of Drinking Socially hosts Harrison Hickok and Kyle Roderick chat with Sierra Nevada Innovation Brewmaster, Scott Jennings about how this crushable session IPA delivers such a full, hop-forward flavor without sacrificing body and hop intensity.

Drinking Socially - S5 Ep. 5: Summer Break

On this week's episode of Drinking Socially hosts Harrison Hickok and Kyle Roderick chat with Rogue Creative Director Evan Bartholomew and Innovation Manager Danny Connors about bringing the Monsters of IPA beasts and beers to life!

Drinking Socially - S5 Ep. 4: Monsters of IPA

Drinking Socially - The Official Untappd Podcast

Join Travis and David each week as they discuss all things meat. Travis is a butcher with a strong background in slaughter and retail, as well as sausage and charcuterie production. David is a small-scale intensive farmer; he manages rotationally grazed livestock and butchers them for direct-to cons...

suport us with Bunzland with Smart Locker promo code 2023In this episode Travis talks about how he had to stop relying on emotions during key parts of his life. Credits Travis Stockstill David ZarlingProducer/audio editingTravis stockstill Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/

195 Addiction, Love, And Slaughter

A very special Valentine's Day episode of The Meat Blocksuport us with Bunzland with Smart Locker promo code 2023Credits Travis Stockstill David ZarlingProducer/audio editingTravis stockstill Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/

194 Heart Shaped Ribeyes & Other Things

In this episode we sits down with Jen one of the owners of 3 Sisters Family Farm and Market .We talk about rotational grazing, scalability, Family business, and humane handling. Support the show by checking out Bunzl Processor Division and Smart Loocker use code meatblock2023.Like and review us and share with her friend thank you!

193 Tree Sisters Family Farm with Jen

SmartLockerUSA.com is a tool for meat processors looking to reduce time spent on cut sheet phone calls, order paperwork, and customer notifications. Co-Founder and CEO Alex Freeman explains how the platform allows you to capitalize on the growing consumer demand for online and phoneless ordering and text message options, while also saving you time and stress. Freeman also covers some common "profit zapping" habits and how to break them easily while still keeping your customers and team happy.  Freeman is also the founder of Agriculture Grant Solutions, a consulting firm in Des Moines, Iowa, that helps food and agriculture businesses nationwide identify and secure grants, credits, and incentives.  Use promo code meatblock2022 to a discount

192 Smart Locker

Niche Meat Processor Assistance Network (NMPAN) at Oregon State University websiteNMPAN Google GroupMeat Processor Academy Online Course         Meat & Poultry Processing Capacity Technical Asssistance via NMPAN (Free Consulting!)Meat Processor Academy Mastermind RegistrationAmerican Association of Meat Processors (AAMP)American Meat Science Association (AMSA)Agricultural Utilization Research Institute Webinar Wednesdays (AURI)Flowerhill Institute Technical Assistance (Free Consulting!)Intertribal Agriculture InstituteMeat & Poultry Processing Expansion Program (MPPEP) GrantsMountain Meat Summit – January 11-12, 2023

191 Business & Career Development Resources for Meat Processors

The Meat Block

Plum Luv Foods live is the Number One digital audio live food talk show heard live on Spreaker, Stitcher radio, Iheart radio, Spotify Thursday Nights at 10pm and archived to Itunes and everywhere podcasts are downloaded. Plum Luv Foods Live is Hosted by culinary and TV vet Chef Plum. Chef Plum is th...

We go deep with Carlos from Chefs Roll apparel, Use promo code Plum30 for 30% off!!

Episode 449_Chef Carlos Garcia Co-founder of Chef_s Roll Apparel

Tonight we spend some time with CBD guru, plus the author of a Chippendales cookbook? Yup those chipendales Get Stacys book here!https://www.amazon.com/Kitchen-CBD-Recipe-Guru-Delicious/dp/1956193073/ref=sr_1_2?crid=28H6U7LVRNIN&dib;=eyJ2IjoiMSJ9.TvwSjnY6iD-pTJp_URwFP_rAoYsOprXawJelCT0tFd3v-0rMJharVxBIKzIap9Q_fppYaZKxOxurGEG5TcZLH3aIt7E_kK2qKLa5URBfqc0QUjhtZIwFERo4jKQ7elE9fSzOvkP9aJ-VWp2_4BKqnSU7pxyxmx9IaDSULxrau8JbsbsnfT6nbdeGrIGAXuRB1MrTIDYItBZCTUM8oP-aclC_TqAdw2cgxYyIknul34I.6F8hfT1miUBd5atPA_rQBwgotcIVkJk1TtmUx5adxlk&dib;_tag=se&keywords;=cbd+guru&qid;=1713656351&sprefix;=cbd+guru%2Caps%2C106&sr;=8-2

Episode 448_ Author & CBD Guru Stacy Rae

We chat all about our recent Emmy nominations with Chef Plum's partner on Restaurant Road Trip Dan Fish, we watch the first evder episode and compare it to our most recent Emmy nominated episode!

PlumLuvFoods PFL Episode 447_ Emmy nominated Director Dan Fish

Its all about food in space with Nasa's Lisa Pace!

Plumluvfoods EP 446_ Space Food with Nasa_s Lisa Pace

We hang with our buddy the Vulgar chef and watch some of the best of what the internet has to offer :)

Plumluvfoods PLF Episode_ 445 The Vulgar Chef Kyle Marcoux Returns

Plumluvfoods

Direct from Italy!  Follow the adventures of two Americans running a villa in Puglia, Italy, and learn all about Italian the culture, people, food and fun.  Every week, we’ll share our lives with you and what life in Italy is really like especially for two Americans. From Italian recipes to travel i...

So, full warning, this is not a happy podcast.  But I just wanted to say a little about Paul and thank you all for your support.   For those of you that don’t know, Paul Cappelli passed away this year after a short battle with cancer.   From all of us at the Cappelli family — Steven, Connie, Nikki, Casey, and Logan — we want to thank you all of you so, so much for all your support.   His creative, amazing, loving, and bigger-than-life spirit and love for all things Italian will live on in everything we do at Villa Cappelli.  Forever.   Thank you.

065: Paul Cappelli

We take a lot of pasta names for granted.  Sure, we all enjoy “spaghetti,” but do you know what it means?  How about “penne” or “fusilli”? In this podcast, we talk about the names of various pastas.  And in many cases how the name describes the shape. If you want to see actual pictures of the various pastas, check out all the pics in the show notes. Also, at the end the podcast, we give you a few cooking tips on pasta.

064: Translating Pasta

 The title pretty much says it all.  We talk a little more about the coronavirus in Puglia and how Italians are dealing with things.  Luckily the medical system here is very good.   We talk Caremongering.  A wonderful movement started in Canada.  Essentially, it is a movement encouraging acts of kindness or assistance, especially to help vulnerable people, during tough times, like the COVID-19 pandemic.   And while it’s not an Italian expression, the sentiment is totally Italian.   Typically Caremongering revolves about starting your own local Facebook group.  The more local, the better, like smaller towns or regions or neighborhoods in big cities.   Typically, posts are divided between two main topics: #iso and #offer. #iso posts are for people "in search of" help, whereas #offer posts are for people offering help.   For example, someone posts they are #iso toilet paper, and a neighbor can drop some off on their porch.   So, since we are spread wide and far in this group, feel free to start your own local Caremongering group!   Not sure how?  Here are step-by-step instructions: https://www.facebook.com/help/167970719931213   Then we talk a bit about what we are harvesting from the garden as well as planting.   I’m not sure how we got on the top of canned bread, but I promised pictures in the show notes.  So here it is.                 

063: Caremongering, the virus, and gardening — oh my!

 Not much in the way of show notes for this episode guys. And this might be a trend as we focus more on putting out good audio, and not so much on the show notes, so we can do more podcasts.   This episode, we catch you up with what life has been like with the coronavirus here in Italy, and more specifically, Puglia. It is definitely a strange time, but very manageable and fine from our perspective.   Do you have a question you'd like answered? Anything we didn't cover? Let us know in the comments. And we'll give you updates very soon in the next podcast.   Stay safe everyone! Wash and sanitize those hands! 

062: Our experience with the coronavirus in Italy.

In this episode, we try to give you a bit of behind the scenes look at what it’s like to run a villa, especially from the tour and vacation rental aspect. We cover all sorts of topics, including: •  Breakfasts, as far as what we serve and why a simple breakfast is never a simple breakfast •  Laundry.  Again, while for most a load of laundry here and there during their week is a normal chore.  There’s nothing normal about it when you have 10 bedrooms of sheets and towels to wash each week.  Plus, you have to head down to hang them up to dry, which is another trip in and of itself. •  Meals.  How we design meals and cook them, with and without guests.  If you’ve ever made a big holiday meal for your family, you probably have some idea the amount of work that goes into that.  So when are cooking for say 15 to 20 people each day, the chopping, cooking, and cleaning all add up. • Touring.  Paul is the man who drives everyone around on tours.  So after breakfast, he’s driving everyone to the next site and leading the tour at that location.  He also sticks with everyone to order everything for each meal, and make sure everyone is taken care of at the restaurant. • Shopping.  This is never a quick task when food shopping in Italy. You could just go to a supermarket, but we never do.  So you head to your butcher.  Then the local produce vendor (aka farm stand essentially).  The baker/breadman.  The local cheesemaker.  Etc. Etc. Etc.  We, of course, have our favorites spread all over town.  So Paul is either driving guests around to visit each store during our tour.  Or if we are making meals for guests, he is doing the shopping for that. •  Cleaning.  This isn’t just about a turnover day, which is always a very long day, but also about during the week.  On the turnover day, you have to clean up the whole villa. Which meals cleaning 10 bedrooms, 2 common rooms, the kitchen, and all the outside spaces.  During the week, there’s just normal everyday cleaning, but also clean up after a meal with guests. Which if you are serving a four-course meal to 20 people means 80 plates alone, not counting pots, glasses, etc. •  Entertaining.  Probably the most fun, but this would include handling happy hour drinks, taking guests on special outings, and at as a concierge.  • Product work.  So when we don’t have guests, we switch to making products to sell to mainly the U.S.  So this includes, of course, harvesting olives, taking them to the mill, etc.  It includes catching up on inventory and making other products like our conserves.  It’s putting labels on all the packaging and making sure everything is ready to ship the states.  All the stuff you might think of with a business like that.   So, that’s just a bit of our excuse for being so tardy with doing more podcasts, but we do hope to do more very soon!

061: Day in the life of running an Italian Villa

Living Villa Cappelli

Kevin Arnovitz and Tom Haberstroh bring their die-hard fanaticism of the hit TV show Top Chef and combine it with their NBA analytical instincts to draft “fantasy” teams, interview contestants and talk about America’s food and restaurant trends. Follow along weekly as the top cooking competition mee...

Top Chef superfans are likely familiar with the brilliant work of Vince Mancini.
For the better part of the last decade, the always-funny Top Chef Power Rankings have been a staple of the culinary competition’s coverage. 
On this episode, Mancini of The #Content Report, By Vince Mancini Substack joins Tom Haberstroh to digest all things Season 21: Wisconsin.
We take stock in the competition so far; evaluate the stylings of Kristen Kish vs. Padma Lakshmi; the stunning elimination of Episode 5; the literary process of assembling his Power Rankings; Fresno, CA.,’s food scene; the revelation that is Soo Ahn; Danny vs. Dan atop his leaderboard and so much more.


Vince Mancini Interview - Free Preview

After weeks of more restrictive team challenges and hyper-specific assignments, the chefs get a chance to stretch their legs in an open-ended elimination challenge whose directive was … Chaos! 
fter all the chaos settled, two of the leading chefs found themselves on the chopping block with the threat that both might be sent packing. 
Laura has emerged as a passive villain, while Savannah continues to build confidence, and Manny underwhelms after his strong start of the season, which seems like eons ago.
Tom and Kevin also size up Soo’s Top Chef potential during his rookie outing in the main kitchen, then debate the virtues of dark chocolate. 
Subscribe to the new PYK Substack! https://www.packyourknives.com/
Rate PYK 5 Stars on Apple or Spotify
Follow PYK on Twitter: @packknives & Instagram: @packyourknives
COUNT THE DINGS MERCH STORE - Check it out here: https://bit.ly/CTDMERCH
Learn more about your ad choices. Visit megaphone.fm/adchoices

S21 Ep 6: Chaos Cuisine

Tom and Kevin discuss how much team competition is too much team competition on Top Chef, as the chefs again split up into two teams to come up with a progressive, 5-course meal befitting of a vintage supper club.
The producers inject an edgy dose of conflict into the show when the the teams are restricted to just over $20 per diner, and chefs jockey over assignments.
One chef emerges as an unwitting villain on the Green Team, while the Purple Team endures the Great Pineapple Shortage of Season 21.
At the judges’ table, the chef with the worst dish of the night is spared, though there are no shortages of clunkers. 
Subscribe to the new PYK Substack! https://www.packyourknives.com/
Rate PYK 5 Stars on Apple or Spotify
Follow PYK on Twitter: @packknives & Instagram: @packyourknives
COUNT THE DINGS MERCH STORE - Check it out here: https://bit.ly/CTDMERCH
Learn more about your ad choices. Visit megaphone.fm/adchoices

S21 Ep 5: Supper Club

Buddha dropped by to dish with Tom and Kevin about his time on set, who actually served the best dish of the week, getting to watch Kristen Kish at work in her rookie season, and whom he’d name White House chef should he ever occupy the Oval Office.


Buddha Lo Interview - Free Preview

For all Tom and Kevin know, Wisconsin native Frank Lloyd Wright’s career might have been fueled by Pop-Tarts and Spaghetti O’s.
But some of the architectural luminary’s best work can be found just a couple of blocks from where the Top Chef 21 chefs scavenge the aisle of the Whole Foods for their ingredients.
This week, those chefs were asked to pay homage to Wright in a team challenge that stumped more than a few of them.
The upside is some heightened tension in the kitchen and some incisive analysis at the judges’ table, where Kristen Kish continues to shine in her first season hosting Top Chef.
After four weeks, one contestant in the field continues to dominate — and it ain’t a Top 3 pick. 
A heads up that we will be hosting a LIVE chat during next week’s episode at 9 pm ET on April 17 on Substack.
All Substack subscribers can join — free or paid. We will send out a notice in the coming days. Join us!
Subscribe to the new PYK Substack! https://www.packyourknives.com/
Rate PYK 5 Stars on Apple or Spotify
Follow PYK on Twitter: @packknives & Instagram: @packyourknives
COUNT THE DINGS MERCH STORE - Check it out here: https://bit.ly/CTDMERCH
Learn more about your ad choices. Visit megaphone.fm/adchoices

S21 Ep 4: The Wright Way

Pack Your Knives

Four Brewers is a weekly craft beer and homebrew podcast made up of four beer geeks who love beer and its community.

Episode 362: So, we took almost another year off, but this time, we're actually back. While we won't be releasing weekly at first, we will definitely be releasing more than one episode a year... Notes for this episode: https://www.fourbrewers.com/362-oh-hey-there/ Subscribe: RSS |  Apple Podcasts | Google Play | YouTube | Twitch Support the show: Patreon |  PayPal Donation 4B Social Media: Instagram | Threads | Mastodon | Facebook | Flickr Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King ***** Episode Chapters: 00:00:00: Four Brewers Theme 00:00:05: Begin Show 00:07:11:  Japanese Lager - Harland Brewing Company 00:08:18: FIRKENSTEIN 00:12:11: Fluid Dynamics - Bottle Logic Brewing 00:12:56: Bobtoberfest - Heater Allen Brewing 00:13:37:  Hüftgold - El Segundo Brewing Company 00:14:05:  Japanese Lager (cont'd) 00:14:55:  Hüftgold (cont'd) 00:15:24:  Fluid Dynamics (cont'd) 00:18:14: Bobtoberfest (cont'd) 00:25:54: West Coast IPA - Skyduster Beer 00:26:58: Fight On! - Stone Brewing 00:30:49: West Coast IPA (cont'd) 00:31:07:  Bumberbrew - Three Magnets Brewing Company 00:33:43:  Little Whaleboat - Maine Beer Company 00:37:04: Fight On! (cont'd) 00:39:47:  Light At the End of the Tunnel - Equilibrium Brewery 00:43:05:  Bumberbrew (cont'd) 00:46:48:  Barno - Rye Nelson Saison - Gunwhale Ales 00:50:24:  Boom Bap Juice Vol. 3 - Abnormal Beer Co. 00:51:40:  Everyday Enjoyment - Pizza Port Brewing Company 00:57:44:  Barno (cont'd) 00:59:28:  Everyday Enjoyment (cont'd) 01:02:28:  Enjoy House - Gigantic Brewing Company 01:04:24:  Boom Bap Juice Vol. 3 (cont'd) 01:08:29:  The Real Hop Wives of Orange County: Nelson - Radiant Beer Co. 01:09:14:  Enjoy House (cont'd) 01:10:27:  AleSchmidt Oktoberfest - AleSmith Brewing Company 01:12:09:  The Real Hop Wives of Orange County: Nelson (cont'd) 01:14:09:  Hot Dogs Are Sandwiches - Urban Roots Brewing & Smokehouse 01:16:38:  AleSchmidt Oktoberfest (cont'd) 01:19:38: Wrap Up 01:22:51: fourbrewers.com

362: Oh, Hey There!

After a nearly four month hiatus, the show is back! Notes for this episode: http://fourbrewers.com Subscribe: RSS |  Apple Podcasts | Google Play Music | Stitcher | YouTube | Twitch Support the show: Patreon |  PayPal Donation 4B Social Media: Facebook | Twitter | Instagram | Flickr Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King ***** Episode Chapters: 00:00:00: Four Brewers Theme 00:00:05: Begin Show 00:03:57: GABF 2022 00:11:51:  Oktoberfest (2022) - Kern River Brewing Company 00:13:13:  Windswept Fields - Wild Fields Brewhouse 00:16:04: Cerveza - Bravus Brewing Company 00:22:00: Lager Town - Half Acre Beer Company 00:22:43: Noble Tendencies - The Lost Abbey 00:24:38:  Birdie To Bogey - North Park Beer Company 00:25:21:  Short-Lived Series W/ Alvarado Street - MadeWest Brewing Company 00:29:48: Noble Tendencies (cont'd) 00:32:55: Greg's New Game 00:39:46: Lager Town (cont'd) 00:40:15:  Short-Lived Series W/ Alvarado Street (cont'd) 00:41:27: Oh, Hey Again - Radiant Beer Co. 00:42:10:  California Love - Smog City Brewing Co. 00:43:54:  Field to Ferment Fresh Hop Pale - Fremont Brewing 00:47:00:  California Love (cont'd) 00:49:27:  Birdie To Bogey (cont'd) 00:50:33:  Extremely Well Würst - Radiant Beer Co. 00:53:25:  26th Anniversary Imperial IPA - Stone Brewing 00:59:47:  Blind Pig IPA - Russian River Brewing Company 01:02:19: Feedback Loop - Bottle Logic Brewing 01:09:55: Final Thoughts? 01:10:08: Sole Magic - Beachwood Brewing 01:12:06: ...and we're back! 01:13:29: fourbrewers.com

361: ...And We're Back!

This week, we raise a glass of stout in memory of our friend, Erin Valance. Notes for this episode: https://www.fourbrewers.com/360-a-stout-for-erin Subscribe: RSS |  Apple Podcasts | Google Play Music | Stitcher | YouTube | Twitch | Anchor.fm Support the show: Patreon |  PayPal Donation 4B Social Media: Facebook | Twitter | Instagram | tumblr | Flickr | Snapchat Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King ***** Episode Chapters: 00:00:00: Four Brewers Theme 00:00:05: Begin Show 00:00:33: Cheers to Erin Valance 00:07:37: Guinness Draught - Guinness 00:09:32:  Parabola (2016) - Firestone Walker Brewing Company 00:10:14:  Vanilla Double Stack - Great Notion Brewing 00:12:18:  2021 Bourbon Barrel Aged Standard Crude 00:14:13: IPA For Peace - Common Space Brewery 00:14:42: Nelsonomicon - Mason Ale Works 00:19:31: Kolsch - Two Coast Brewing Co. 00:20:09: IPA For Peace (cont'd) 00:21:28:  Bunny With a Chainsaw - Paperback Brewing Company 00:23:36: Nelsonomicon (cont'd) 00:24:33: Kolsch (cont'd) 00:25:59: IPA For Peace (cont'd) 00:30:17:  What’s Cooler Than Being Cool? - Karl Strauss Brewing Company 00:32:17: Hefeweizen - Two Coast Brewing Co. 00:33:11: Stratasphere - Frogtown Brewery 00:36:33: Red Matador - 8one8 Brewing 00:40:11: Hefeweizen (cont'd) 00:41:57:  What’s Cooler Than Being Cool? (cont'd) 00:50:13: Pilsner - Two Coast Brewing Co. 00:50:51:  Session Lager - Hofbrauhaus 00:53:25:  Chubby Unicorn Sparkle - Common Space Brewery 00:56:50: Pilsner (cont'd) 00:58:32: fourbrewers.com The Four Brewers podcast uses .mp3 files with chapter markers that allow you to easily skip to different parts of the show. Overcast for iOS and  Podcast Addict for Android are two examples of apps that utilize this handy feature, as well as the native Podcasts app for iOS. If your podcast player doesn't support chapter markers, then simply reference the time stamps listed above for this episode.

360: A Stout For Erin

This week, more NA beers for John, cold IPA for Jason, and more Southern Grist for Tim! Notes for this episode:  https://www.fourbrewers.com/359-living-in-a-golden-age-of-na-beer Subscribe: RSS |  Apple Podcasts | Google Play Music | Stitcher | YouTube | Twitch | Anchor.fm Support the show: Patreon |  PayPal Donation 4B Social Media: Facebook | Twitter | Instagram | tumblr | Flickr | Snapchat Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King ***** Episode Chapters: 00:00:00: Four Brewers Theme 00:00:05: Begin Show 00:00:11: Living in a Golden Age of NA Beer 00:05:46:  Samuel Adams Just The Haze - Boston Beer Company 00:08:17: Ormond - Casa Agria Specialty Ales 00:10:17: DDH Mixed Greens - Southern Grist Brewing Company 00:13:06:  Samuel Adams Just The Haze (cont'd) 00:17:58: Cool As Ice - Party Beer Co. 00:27:13:  Athletic Lite - Athletic Brewing Company 00:29:37:  Açaí Prickly Pear Hill - Southern Grist Brewing Company 00:32:36: Drink'in The Sun (0.3%) - Mikkeller 00:37:39:  Ritual Colors - Foreign Objects Beer Company 00:45:52:  Sunrise Hill - Southern Grist Brewing Company 00:48:43: Guinness Draught 0.0 - Guinness 00:50:50: Graffiti IPA - Boomtown Brewery 00:57:25:  Clapback (Citra Triple Dry Hopped) - New Anthem Beer Project 01:00:18: Guinness Draught 0.0 (cont'd) 01:03:01: Hoplark 01:06:25: fourbrewers.com The Four Brewers podcast uses .mp3 files with chapter markers that allow you to easily skip to different parts of the show. Overcast for iOS and  Podcast Addict for Android are two examples of apps that utilize this handy feature, as well as the native Podcasts app for iOS. If your podcast player doesn't support chapter markers, then simply reference the time stamps listed above for this episode.

359: Living In A Golden Age of NA Beer

This week, John takes a break from alcohol for the first time in a long time. Notes for this episode: https://www.fourbrewers.com/358-bitburger-hold-the-alcohol Subscribe: RSS |  Apple Podcasts | Google Play Music | Stitcher | YouTube | Twitch | Anchor.fm Support the show: Patreon |  PayPal Donation 4B Social Media: Facebook | Twitter | Instagram | tumblr | Flickr | Snapchat Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King ***** Episode Chapters: 00:00:00: Four Brewers Theme 00:00:05: Begin Show 00:01:29: Patreon Shoutout! 00:04:55: NA Beers For John 00:06:25:  Upside Dawn Golden Ale - Athletic Brewing Company 00:11:07:  Paloma Suburban Beverage - Perennial Artisan Ales 00:13:58:  Collide - Southern Grist Brewing Company 00:18:10:  Upside Dawn Golden Ale (cont'd) 00:23:48: Tiki IPA - Common Space Brewery 00:27:52:  Fake Hate - Southern Grist Brewing Company 00:28:28:  Bitburger Drive 0,0% Alkoholfreies Pils - Bitburger Brauerei 00:34:51:  Petite Sour Blueberry - Crooked Stave Artisan Beer Project 00:42:21:  Fake Hate (cont'd) 00:46:39:  The Citra Bomb One - Hoplark 00:53:55: Red Barchetta - Chapman Crafted Beer 00:58:31:  Double Dry Hopped Mylar Daydream - Other Half Brewing Co. 01:02:34:  Hoplark Water - Citra 01:08:20: Wrap Up 01:10:11: fourbrewers.com The Four Brewers podcast uses .mp3 files with chapter markers that allow you to easily skip to different parts of the show. Overcast for iOS and  Podcast Addict for Android are two examples of apps that utilize this handy feature, as well as the native Podcasts app for iOS. If your podcast player doesn't support chapter markers, then simply reference the time stamps listed above for this episode.

358: Bitburger (Hold The Alcohol)

Four Brewers: Craft Beer and Homebrew

Jamie Oliver wants to start a food revolution to get people across Britain cooking fresh food again. These simple and delicious recipes will help you get started. Once you feel comfortable making a particular recipe, Pass It On to at least two of your friends, family or work mates and start your Pas...

This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven!

Jamie's Ministry of Food - Banana Tarte Tatin

Omelettes are tasty and super-quick to knock together.

Jamie's Ministry of Food - Omlettes

I love this dish. If you’re a fan of chicken tikka masala, give this one a go. You might think it odd to use robust spice pastes on fish, but it’s very common in southern India. When buying your fish, ask the fishmonger to scale it for you.

Jamie's Ministry of Food - Quick Salmon Tikka With Cucumber Yoghurt

This works best with rice that has completely chilled down or, better yet, been made earlier and kept in the fridge. But if you can’t prepare rice for this dish in advance, you can still cook it and pop it into the fridge while you’re cooking the rest.

Jamie's Ministry of Food - Sizzling Beef With Spring Onions And Black Bean Sauce

This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty. You should be able to find bok choi in your supermarket but if not, then a nice litte gem lettuce or a handful or two of baby spinach works.

Jamie's Ministry of Food - Chicken Chow Mein

Jamie's Ministry of Food Recipes

Each week, thousands of brewers download The Master Brewers Podcast to hear interviews with the industry's best & brightest in brewing science, technology, and operations. The show is known for featuring technical deep dives, a bit of brewing history, cutting edge research, hard lessons learned, imp...

Science

Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong joins us to talk about why, as well as what brewers should be doing about it. Special Guest: Keith Armstrong. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:​​Barley and Beer: A New Beginning?​ — 2020 MBAA TQBarley and Beer: A New Beginning? (slides) — 2019 Master Brewers Conference Closing SessionUpcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

Episode 175: Know Barley, Know Beer

Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:The Impact of Barley Lipids on the Brewing Process and Final Beer Quality: A Mini-Review​ — MBAA TQBarley Lipids: Impact on the Brewing Process and Beer Quality — District Eastern Canada PresentationDistrict Presentation ArchivesWorld Brewing Congress 2024 — Register Now!Upcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 306: Barley Lipids

Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep. Special Guest: Heather Muzzy Caron. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:Poster 65 - Case study: Modeling fermentation data to predict and prepare for dry hop creep during in-package conditioning — WBC Connect 9.19.20 Poster SessionWorld Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 183: Dry Hop Creep During In-Package Conditioning

How a brewer who didn’t know the cost of his flagship beer, implemented a unit economic process that transformed the brewery from dry hopping to high gravity brewing. Special Guest: Teddy Gowan. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:Breaking Down COGS for Long Term Brewery Success — District SoCal PresentationWorld Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 305: COGS

The Guinness brewery was founded in 1759 by Arthur Guinness. The Guinness brewery group were early exponents of the advancements in microbiology, and particularly yeast husbandry that took place in Europe at the end of the 19th Century. This led Guinness to establish the Watling laboratory in 1901 and subsequent St James’s Gate yeast Library.

16 Guinness yeast isolates were taken from the St James’s Gate yeast library and sequenced using next generation whole genome sequencing. Using Single Nucleotide Polymorphism (SNP) analysis, the genetic lineage of the Guinness yeast were established, with the Guinness yeast forming a monophyletic group (all descendants of a common ancestor). Previous yeast studies have attributed geographical location to domestication; using this information the Guinness yeast were placed with yeast domesticated in the United Kingdom and the United States.

Within the 300+ yeast stored in the St James’s Gate yeast Library there are yeast from historical Irish Brewers. Using the same methods that established the genetic lineage of the Guinness yeast, 8 Irish brewing yeast were similarly assessed. In addition to the genotypic analysis of the Guinness and Irish yeast, the phenotype of the different yeasts were determined.

In this paper we present an understanding of the Guinness and Irish yeast from a genotypic and phenotypic perspective. This analysis established that despite the different brewing attributes of these Irish yeast they all have a common genetic ancestry which is different to that of the United Kingdom yeast and the United States yeast. Consequently, we suggest that there is potential scope for an Irish brewing terroir concept based upon brewing with Irish yeast. Special Guest: Daniel Kerruish. Sponsored By:Hopsteiner: Proximity Malt: BSG: Precision Fermentation: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:Presentation 12 - The Guinness Yeast and Irish Brewing Terroir — WBC Connect 9.29.20World Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 187: The Guinness Yeast

Master Brewers Podcast

Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxin...

Chef Nina Compton shares the steps in her journey to Compère Lapin, and how she mingles disparate influences in her cooking.

Nina Compton (Compère Lapin, New Orleans) on How She Put it All Together

Austin Johnson shares his journey from the American heartland to One White Street & Rigor Hill Market in NYC.

Austin Johnson's Long and Winding Road to One White Street (NYC)

The great Alain Ducasse discusses his new book "Good Taste: A Life of Food and Passion."

Alain Ducasse on His New Book "Good Taste: A Life of Food and Passion" (An Andrew Talks to Chefs Special Conversation)

"The Taste of Things" director Trần Anh Hùng shares the story behind his beautiful film, and how he went about realizing it.

Bringing the Culinary Past to Life with "The Taste of Things" Director Trần Anh Hùng (An ATTC Special Conversation)

Industry icons Mary Sue Milliken and Susan Feniger return to the pod to discuss the evolution of the industry's cause-related efforts.

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