What You Missed On Beer Sessions Radio™: Lagers & Baseball with Eric Asimov

baseballandbeerIt’s a very special (and rare) live Friday broadcast as NY Times food and wine critic Eric Asimov is in the studio with host Jimmy Carbone discussing two of their favorite spring things: lager beers and baseball! They are joined by Patrick Morse, head brewer of Flagship Brewing on Staten Island, Travis Kauffman from Folksbier Brauerei and Justin Philips from Beer Table.

Eric reminisces on his early days at the Times writing about beer in the 1980s, back when “no one was writing about beer.” He recently wrote a piece reviewing lagers at baseball stadiums, which prompted Jimmy to invite him in for this special bonus episode of Beer Sessions Radio™. He admits that there are plenty of great ales that also go great at the ballgame, including low alcohol sour beers.

Patrick talks about his beers being served at the minor league Yankees on Staten Island (as opposed to the generic mass-produced beer offerings at Yankee Stadium). The panel is on a quest to get the Bronx bombers to step up and get with a better beer program!

How is tasting wine different from tasting beer? How do flavors factor into a better beer experience? What brews do our beer pros bring to tempt Eric’s palate?

Find out here on this week’s episode.

What You Missed On Beer Sessions Radio™: Fine Dining With Beer

BitterEstersTrainingTune in for a conversation on what happens when fine dining and beer combine on this week’s episode of Beer Sessions Radio™! Host Jimmy Carbone discusses Beer Education and Fine Dining in NYC and welcomes Alex Pfaffenbach, Dining Room Manager of the NoMad Restaurant; Augie Carton, owner of Carton Brewing; and John La Polla, owner of Bitter & Esters.

Alex and the NoMad crew wanted to teach about beer through the actual process of making beer; they made a holiday beer (a brown ale with cranberries and kaffir lime leaf) with John. The NoMad won a James Beard Award for best bar program, and Alex realizes that, “You can’t have world class cocktails and world class wine without world class beer,” which is why the staff takes beer education so seriously.

Augie talks about some of his secret ingredients in his beers (including smoked pineapple!) and why he cares about how his beers are served in bars around the city. He talks about how he focuses on flavor, making him an atypical brewer (he’s created a cornbeef and pickle beer). And hear the history of the “Duck & Decoy” at Eleven Madison Park.

Listen in on this “brain trust of beer” with the Trinity of service, educator and brewer and find out what makes beer a great fit for high end dining! Full episode here.

What You Missed On Beer Sessions Radio™: NY State Malt

maltDo you know the four ingredients that you need to make beer? Walter, malt, yeast and (usually) hops! Without the grains that go into your brew, you cannot have beer. Traditionally, getting malt locally has been a challenge. Even on those NY State farms that are growing their own barley, the malting is done off-site, sometimes in far flung places. This week on Beer Sessions Radio™, host Jimmy Carbone is celebrating the rise of malting in New York! Joining him is an all-star panel of guests including Adamo Fillipetti from Rochester’s Pioneer Malting, Andrea Stanley of Valley Malt, Chris Balla, Beverage Director of Mile End Deli, and Chris Sheena of Gun Hill Brewing Co.

Pioneer is making its niche in the malting market by doing small batch processing, which enables smaller craft brewers to take advantage of making beer with local grains (as was evident during last month’s NYC Brewer’s Choice). Listen in for a lively discussion about how this building block of beer factors in to brewing processes and the grown of malting in NY State.

Listen to this week’s full episode here.

 

What You Missed On Beer Sessions Radio™: Beer & Cheese Show

cheeseCelebrate St. Patrick’s Day with a great show about beer and cheese! This week on Beer Sessions Radio™, host Jimmy Carbone is joined by some great cheesemongers and beer makers, along with purveyors of both! From Shelton Brothers Imports, Joel Shelton teams with Alex Foschi of Im Fuchschen (an Altbier from Germany getting its NYC launch this week). They are joined by Lauren McDowell “Editor in Cheese” of Cheese Rank, a specialty cheese information website; Chris George of Cheese Journeys (a cheese tourism company); and Phoebe Connell of Lois (also manager at ABC Beer Co.).

Lauren offers up a three-cheese primer (noting, of course, that you want to pick your beer first!):

  • Cabot Clothbound (aged at Jasper Hill) – she calls this the ‘perfect beer cheese”
  • A fatty, sheep’s milk cheese from the Pyrenees region of France
  • A freshly made goat cheese to pair with a lighter beer

Listen in on this week’s episode for a full discussion of the various ways to pair beer and cheese and why beer is superior to other beverages when joining forces with cheese!

What You Missed On Beer Sessions Radio™: Clean Beer Here!

CleanBeerProject_SeanThe draught beer you’re drinking is only as good as the lines it flows through. While an afterthought when done right, every craft beer drinker knows the risks of drinking in a new haunt and waiting to taste that first sip of beer with trepidation.

Enter the Clean Beer Project.

This week on Beer Sessions Radio™, host Jimmy Carbone welcomes professional line cleaner Sean Lynch who launched his Clean Beer Project a year ago (after working professionally cleaning lines for three years). While geared at promoting his small business, the Clean Beer Project has loftier goals of making sure that bars are keeping their lines free of both organic residue and calcium deposits that can alter the taste of draught beer.

Unlike many states that require distributors to keep lines clean, NY State doesn’t require lines to be kept up. This means cleanliness is next to beer “goodliness”!

Alongside Jimmy and Sean are Lindsey Ronchi (Bar Manager of Bondurants); Patrick Donagher of Fool’s Gold, The Jeffrey, Alewife, among others; and Yvon Pasquarello from Bell’s Brewery.

What does it taste like when you drink from an unclean line? Buttery off-flavors, and a strong smell of Diacetyl (don’t worry if you can’t pronounce it, you’ll know it when you drink from a dirty line).

Patrick, whose establishments do cleaning in-house (going so far as taking apart their sinks on a regular basis) started cleaning lines as a young boy in his father’s pub (the Jeffrey currently cleans its lines about 100 times per week with every keg change). He’s also working on a NYC Beer Trail as a guideline for “go to” beer locations in NY State (and locally, of course, you have the Good Beer Seal!).

Sean uses a special soap to clean lines daily (of organic build-up) and a phospheric acid to clean every six months (to remove what’s known as “beer stone,” a calcium build-up). Yvon speaks to the importance of not letting down your brewers, who make every effort to get beers to the retailer in the best shape possible. Lindsey offers tips how to determine if a bar is using good practices in keeping their equipment clean.

And the panel discusses a recent Men’s Journal article about Best Bar Behavior and pet peeves. Hear what the panel has to say about hospitality on both ends as career and patron.

You can listen to the full episode here (and you might not want to eat – or drink draught from a strange bar – while listening… an important episode for beer drinkers and purveyors alike!).

What You Missed On Beer Sessions Radio™: Bronx Beer Show

IMG_00002086It’s another great episode of Beer Sessions Radio™ as we record up at The Bronx Brewery in honor of NYC Beer Week. Co-owners Damian Brown and Chris Gallant discuss their four-year journey from starting to brew to opening a brewery and tasting room in the city’s “proudest borough.” How hard is it to launch a physical brewery? What was the journey of Bronx to get to this milestone?

Joining them and host Jimmy Carbone is a veritable Who’s Who of the Bronx: James Langstine of the Bronx Ale House (the first bar in the Bronx to be awarded a Good Beer Seal) talks about how the Bronx has evolved to become more of a beer destination. Anthony and Paul Ramirez join in from Bronx Beer Hall (located in the “Real Little Italy” on Arthur Avenue). Plus David Lopez of Gun Hill Brewing is on the panel, talking up their many events scheduled for NYC Beer Week.

Hear about everything from touring a malting house to the history of the Bronx in the food and beverage industry to the local ingredients the brewers are using in their beers.

Listen to the full episode here.