pairing

Frank hosts Adam & Beef, friends of nearly 30 years that host the Virtual Pub Podcast. Adam is a hospitality industry veteran, with over 20 years experience as a bartender, creator of beverage programs, owner of a restaurant and a purveyor of adult beverages.  Beef enjoys adult beverages, from 1 to 4 at a time, on the patio, in the shower, and at Colorado’s many beer festivals. Together, they introduce the makers of fine beverages from around the world, fun cocktails from listeners, pub trivia, and more. They sat down with Frank to chat about the obscure island they met on, what brought them to Colorado, what and how they love to eat and drink, and their thoughts on Rayu Senbei, Drinking Buddy's first snack.  

Jeff Lozano, Brewer for Ballast Point Brewing Company, joins Frank on The Drinking Buddy Show to chat about to his journey from brooming floors in Scripps Ranch as a part-time overnight janitor, to brewing world class beers for one of San Diego's finest breweries. Jeff creates three perfect summer craft beer pairings, including a few good tunes to set the mood.

Host Frank Rodgers brings back accidental sake expert Greg Beck, along with Nankai Shochu Founder Paul Nakayama, to enjoy some unconventional sake and shochu pairings. Greg gives insight into how and why pairing works while we sample cheese, chicken, and our very own Rayu Senbei snack. Warning: This episode will make you hungry! 

In this info-packed episode, "accidental" sake expert Greg Beck takes us through the fascinating history and varieties of sake. We'll get into how sake is brewed, the regions of Japan that produce it, and why you shouldn't be so quick to dismiss Nihonshu because of a poor prior experience. 

Wild Barrel Brewing co-founder and CEO Dr. Bill Sysak is a legend in the San Diego beer scene.  He started his craft beer journey at the tender age of 15, holding tastings with his dad. These tastings also sparked his passion for beer pairing when he made a PB&J while sampling a Barleywine.  His passion never slowed down and as Dr. Bill got older (and of legal drinking age) he developed a love of  teaching and sharing beer with others.  Whether at his home in San Diego or at events like Denver's Great American Beer Festival his bottle shares are as legendary as he is.

We talk with Dr. Bill about the early days of craft beer, getting started with beer pairing, brewing the beers that people want to drink, converting non-craft drinkers.

Wild Barrel Brewing's founders. (L-R) Chris White, Bill Sobieski, and Dr. Bill Sysak. (Photos courtesy of Wild Barrel Brewing)

• In the order Dr. Bill suggested we drink them:
  • Wild Barrel Brewing Vice POG Berliner Weisse
  • Wild Barrel Brewing Catch You on the Hazy Side NEIPA
  • Wild Barrel Brewing Vice Apricot Cherry Berliner Weisse
  • Wild Barrel Brewing Price of Dankness West Coast/San Diego Style DIPA
• Athletic Brewing Upside Dawn NA Golden Ale
• Halfway Crooks Ada German Pilsner
• Halfway Crooks Fiets Dry-hopped American Farmhouse Ale

• FiftyFifty Brewing’s Alicia Barr | Ep. 215
• AleSmith Brewing’s Peter Zien

See omnystudio.com/listener for privacy information.

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

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If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

It's time for the biggest football matchup of the year, which is also a great excuse for some killer parties.  The Kansas City Chiefs and San Francisco 49ers throw down in Miami this Sunday and we're ready for the party.  To prep for the festivities we sampled a few beers from the team's cities and talk about Super Bowl stats, food and beer stats, and pairing pork rinds with your beers.

We kickoff with San Francisco's 21st Amendment's El Sully Mexican Lager, then move into Q2 with some Kansas City brew and Boulevard's Tank 7 American Saison.  San Fran comes back strong in the 3rd with Anchor Brewing's Old Foghorn English Barleywine and we finish out the game with a wildcard from Michigan, Bell's Hopslam.

Fun fact... Super Bowl Sunday is also National Pork Rind Appreciation Day.  Seriously.  To celebrate this glorious holiday we're joined by Chef Reuben Wood who offers up pairing suggestions with a variety of Southern Recipe pork rinds.  He also shares some info on a contest at porkrinds.com running during the Big Game where they'll be giving away over $2500 in prizes and supporting the Gridiron Greats Assistance Fund.

No matter who your root for, make sure you're party is in point!

• Craft Beer and Cheese Pairing with Brick Store Pub's Bernard McCoy | Ep. 166
• Beer and BBQ Pairing | Ep. 131

See omnystudio.com/listener for privacy information.

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS
Follow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube

If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

S2E2: "The Wayward Son and Forgiving Father" with Glenda Thomas

Wednesday, December 11, 2019
PreacHer Podcast
PreacHer: Glenda Thomas

Summary: Guest Preacher Glenda Thomas joins the PreacHer podcast with a word from the Lord about Luke 15. Glenda takes a story that will be familiar to most, and helps us see things from a new angle as we focus more on the love of the father who forgives and runs to meet his son. 

Resources + Social Media Handles:

• Glenda's Website
• Glenda's IG
• All of Jen Hale Christy’s Links

What to do next:

• Join our monthly letter list
• Join our Patreon Community
• Share this episode! 
• Connect with Jen

Shouts of gratitude to our patron partners!

Sarah P, Lauren R, Mark F, Dave H, Steve G, Sheila B, Tom B

Pairing wine and cheese is so classic, it's become a cliche. Craft beer has enjoyed an upswell of interest lately, and with that it's also been the focus of a lot of pairing opinions. But one of our favorite pairing partners - cider - hasn't gotten its proper due. Today, Jeff Russell - cider fanatic and sales director for Vermont's Eden Cider - joins us to talk about the state of the cider nation, tips for pairing, and how cheese and cider might not be such strange bedfellows.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Wine and cheese get plenty of love but craft beer is gaining more respect for pairing with cheese.  I'll admit, this show was all for us.  Selfish, I know.  However, Chef Bernard McCoy shares some amazing info on pairing craft beer and cheese and we think you're going to enjoy it.

McCoy is a graduate of Le Cordon Bleu, a passionate craft beer fan, and a member of the "Kitchen Killaz" team at the renowned Brick Store Pub.  During our selfish session, we get some info on how to set up your pairing, how to best enjoy your beer and cheese pairing, and we sample a few cheeses with a few beers and see how well they play together.  Although there are guidelines when pairing, there are no rules.  McCoy says the main goal is to enjoy yourself.  Ideally, you'll find a combination that brings out flavors of the cheese or beer that you wouldn't have tasted, or a combination that makes muted flavors pop.  However, you do it, just have a good time.

• Karst Cave-aged with Creature Comforts Bibo Pilsner
  • Cheddar/gruyere blend from Karst in Vermont
  • Sharp and buttery
  • Also pairs with Kolsch or Cabernet Sauvignon
  • Accompaniments: Dark chocolate, soppressata, caramelized walnuts, dried apricots
• Ewephoria Sheep’s Milk Gouda with Trim Tab Mosaic Singularity and Old Nation Boss Tweed
  • From a small family farm in the north of Holland, aged 9-12 mos
  • Butterscotch sweetness and nuttiness
  • Also pairs well with bourbon, Malbec, Riesling
  • Accompaniments: Pears, whole grain bread, Italian speck. Gouda melts well and makes an excellent grilled cheese. As a dessert cheese with white or green grapes
• Bellamy blue and St. Bernardus Prior 8
  • From Sequatchie Cove Creamery in Tennessee
  • Raw milk cheese aged 90-120 days, rind is washed with applewood smoked sea salt
  • Also pairs with a smoky Rauchbier or Sauternes wine
  • Accompaniments: Toasted nuts, strong honey, cured meats and olives.
• Cravanzina and Zillicoah Saison
  • From Caseificio dell‘Alta Langa in the Southern Piedmont region of Italy
  • Cow and sheep’s milk soft rind cheese, ripened for about 15 days
  • Very soft and buttery, with earthy mushroom character

• Beats Brews & Life | Bernard's podcast feature craft beer talk, interviews w

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS
Follow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube

If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

I glaset - där dryck möter råvaror, allt för en mer njutfull vardag & fest! Vi som driver podden och skriver på Foodfolder.se är Martin Gertmar (dryckeskonsult & Wagyu bonde), Mark Öberg (Nobis) & Matilda Carnebo (Gondolen).

Just in time for the mid-week (don't you hate that?) holiday, The Beer Sommelier Matt Simpson and Smyrna Beer Market owner Brandon King join us to offer up tips on pairing your backyard BBQ with some tasty brews.

Simpson is Siemens/Doemens Bier Sommelier Certified, a Kansas City Barbecue Society certified judge, former instructor of Beer Education at Atlanta's Emory University, and craft beer consultant.  His expertise has been featured on The Today Show, Fox Business News, NPR Radio and through many other TV, radio, and magazine appearances.  More information on his experience and services can be found at TheBeerExpert.com.

King is the owner of Smyrna Beer Market by The Stout Bros. and has spent many years in the restaurant industry including co-owning a BBQ restaurant.  He also serves as a consultant to the food-service industry for menu development and beverage programs.

On this week's show, we learn the difference in barbecuing vs. grilling, how to choose a beer to pair with you favorite meats including beef, pork, chicken, and turkey.  Our experts also offer advice on other fare from fish and seafood to vegetarian options like a grilled portobello cap, and even dessert beers.  We also dip into how the rubs and sauces you choose can impact your pairing selections, and how one beer might be perfect in a sauce but not as a pairing choice.

The show couldn't be contained in the allotted time this week so we have an unprecedented 5th Segment for our podcast listeners.  We go freestyle in the 5th and talk about how carbonation levels impact pairing, sour beers and BBQ, Devo, Thanksgiving dinner, gravy, "New Wave" beers and whether they are even a reak beer style, aging your beers, and Brian gets a date with one of our guests.

Huge shout out to Loyal Q and Brew for providing an awesome spread of BBQ for our "research."  We enjoyed ribs, brisket, smoked turkey, baked beans, mac & cheese, and some awesome banana pudding.  Give them a follow or drop by one of their Atlanta-area locations.  I can highly recommend the smoked turkey.

If you'd like to beef up your BBQ even more, check out Meat Masters Radio.  Grab the podcast or tune in on many of the sam

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS
Follow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube

If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

Japanese izakayas are easy to love - they’re casual, fun places to drink, and have become synonymous with tasty and affordable food options. Today, we are talking about bringing izakaya culture to the West, and what that looks like at John McCarthy's latest project, OKA. We also, give special attention to pairing sake with food.

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Do you have friends who love wine, but turn their nose up at beer? 

Listen to this episode. We've got: 

• Dan Pernice, the General Manager at Osteria Mattone.  Beverage Director for OM, Table & Main, and new restaurant in Alpharetta - Coalition Food & Beverage.
• Peter Kiley, Head Brewer at Monday Night Brewing and former winemaker
• Heddy Proctor, Craft beer and wine fan, attended the Culinary Institute of America in NAPA for wine studies

We talk about beers that will work with the wine palate. 

Truck and Tap's Beers of the Week: 

Some big-time beers this week, including: 

• Three Taverns Crave
• Drie Fontenin Oude Geuze
• Side Project Saison du Ble
• Rodenbach Grand Cru
• Cascade Noyeaux

Headlines (sponsored by Your Pie Perimeter):

• Brewers taste macro lagers. Rank them. 
• Zymurgy ranks top beers in every state. One guess what won in GA. Yellowhammer’s Rebellion and Folklore’s Shadowcaster Porter tied in Alabama.
• Scofflaw expands, resumes canning.
• New Realm shares some details on the look and layout of their brewery

 Coming up next week? By popular demand, we're talking homebrewing. Have a great week, and don't forget...DRINK LOCAL!

See omnystudio.com/listener for privacy information.

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS
Follow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube

If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

On this episode, Ben, Jesse, and Daniel discuss pair programming. With the strategy of pairing comes significant benefits to productivity, code quality, rubber ducking, and knowledge sharing. Listen in for helpful tips about tooling and managing differing team strengths and energy levels.

##Things Mentioned

• Screenhero

For more information, check out our website at clearfunction.com.

Follow us on Twitter at @clearfunction.

Andrew & Alex talk about pair programming. The advantages and disadvantages of it and whether you should utilize it or not. They also give some advice about pair programming.

Wanna chat with other smart iOS developers? Sign up for our free forum: https://forum.insideiosdev.com

As a special treat, Luke and Andrew sit down with Nick and Holly from new microbrewery Garden City Brewery, in Letchworth Garden City, UK. We match up some tunes to four of their brews: Hoppy New Year, BIPA, Winter Bitter and Saison's Greetings and talk about how they got started.

Theme tune is “I Can Hew” by Mawkin, from their album The Ties That Bind.

Våra värdar åker till Agile2016 i Atlanta och släpper med anledning av detta en serie korta specialavsnitt. Det har blivit måndag i Atlanta och konferensen drar igång på riktigt. Vi pratar sessioner och utför våra första uppdrag.