In this month's podcask, Sean catches up with his old friend, Mehdi, a French national who fell in love with sake at first sip so much so that he decided to move to Japan and embark on his journey of japanese sake brewing! They discuss about the difficulties faced as a foreigner entering this highly guarded industry, how Mehdi persevered and eventually settled in at Terada Honke, a cozy sake brewery located in Chiba that brews natural sake! 

Surprise! We have a special episode of The Beverage Clique Podcask brought to you by the Japan Sake and Shochu Maker's Association!
 
In this special episode, Sean catches up with Olivia Chey, Sake and Shochu expert from Kurara on all things Shochu! 

They talk about the versatility of Shochu brewing (did you know there are over 50 different types of base ingredients you could use to distill shochu?), how shochu compares to other distilled spirits in the market and some common myths about Shochu that Olivia and Sean will bust in this episode.

That and more in this month's episode, you wouldn't want to miss it!

In this week's special episode, Sean ventures across the Straits to interview Ronald Binati, President of Sommelier Association of Malaysia (Somlay)! They discuss about the beginnings and philosophy of Somlay, wine and sake trends in Malaysia and some gaps within the industry that continue to challenge the trade. 

In this month's episode, Sean speaks with Philippe Blanc, the General Manager of Château Beychevelle to get a glimpse into the workings behind Château Beychevelle. They discuss about the importance of the Asian market, Philipe Blanc's philosophy behind viticulture and the relevancy of the 1855 Medoc Classification to the Beychevelle Brand. 

That and more in this month's episode, you wouldn't want to miss it! 

In this episode that marks the end of Sean's adventures in Munich, he spoke with fellow course mate, Rodrigo Dahl from Super Bock - the leading beer brand in Portugal!

In a country best known for Wine, they discuss beer's consumption Portugal, its emerging future in the market and ways to influence new habits to increase beer consumption. 

Continuing on from Sean's adventures in Munich in a previous episode, he spoke with two fellow beer aficionados Deborah and Eloiza from Brazil where beer is more than a beverage, it has become part of everyday life! 

They speak about the uprising of craft beer in the Brazilian market in the past decade and the expansion and leaning of beer styles into American beer trends, that much and more in this month's episode!

In this month's episode, we had a special opportunity to speak with Leopoldo Puzielli, Brand Advocacy Manager of Dassai (Asahi Shuzo).

As he was in town to conduct a series of trade Masterclasses, we were able to speak with him to find out more about his thoughts on international Sake markets, the current position of Dassai in the market and the continuous R&D that the brewery works on behind the scenes. 

With our host, Sean Ou, in Munich on a Beer Sommelier course, he got the the unique opportunity to speak with international Beer enthusiasts and fellow trade members! 

In this special episode, he speaks with Diego Boccio, the owner of Italian Craft Beer Brewery, Canediguerra located in Alessandria AL, Italy.

We find out about his journey into the world of beers in a country famous for its wines, an insight into running a craft beer brewery and Italian craft beer laws! That and more in month's episode!

In this episode, we speak with Julian and Ker Hian, ex-co members of Nanyang Technological University's Wine Society! 

We find out how their club adds value and helps nurture the next generation of wine aficionados. We also get the GenZ perspective on different types of beverages - from what we hear, it hasn't changed much! Listen in and find out for yourself! 

In this episode we speak with Michael Chee, the Director of Experience at LeVeL33, the world's highest urban microbrewery! We spoke about what were the must-trys on their menu - hint: beer cocktails - as well as how they are continuously innovating their menu beyond the main offering of local craft beer to attract other customers with alternative taste buds.