On this week’s episode of Beer Sessions Radio™ (listen here), we bid adieu to one of our own, co-founding producer Bree O’Connor, who was with us when we launched our podcast four years ago. It gives host Jimmy Carbone a chance to walk down memory lane (and memory loss lane – Penny Pink is from Portneuf Valley Brewing was in the studio on 6/28/11; the Seattle pub mentioned at 12:50 is Latona, who phoned in to the studio on 9/27/11). Bree also breaks out, “Guests I keep in my fridge,” for one last toast in the studio.
Plus, Ed Berestecki of Mugs Alehouse is back. What have been their favorite beers this year? For Jimmy, it’s Hitachino’s Dai Dai (which will be among the beers featured at this Saturday’s Battle of the Belgians at Jimmy’s No. 43); for Ed it’s a toss-up between Smuttynose’s Rye IPA and Barrier Brewing’s Bumble; Bree goes for a beer she hasn’t had in awhile: Surly Brewing Company’s Hells (which might unite her homes as it’s made in Brooklyn Center, Minnesota… coincidence? hmm…).
Bree’s takeaway from all these years: “One of the great things I’ve learned from being involved with the show is how much more I love the product after I meet the person. Because after I meet the person, I understand the product. You understand why that guy made that beer.”
For the second half of the show, Farnum Hill Cider’s Steve Wood calls in and talks about his childhood in the apple orchard, and how he came to start making hard ciders (hint: the financial future of the apple farm was involved). Why does Steve prefer still to sparkling ciders? (Answer: fortuitous connections to U.K. cider makers). Find out what differentiates industrial cider production from the techniques and methods used by Farnum Hill Ciders. Find out how Steve uses tannic apples to produce elegant cider! Tune into this program to hear Steve diagnose the problems with Ed’s apple trees, and listen to Steve talk about pruning practices and his distaste for pesticides. And say goodbye to Bree (we’ll miss you)!