Month: May 2015

This week on Beer Sessions Radio™, host Jimmy Carbone is joined by beer royalty as Václav Berka, head brewer of Pilsner Urquell returns to the studio. He’s joined by Bitter & Esters‘ John LaPolla, who is doing tastings and demos around the city featuring Pilsner Urquell. Over its 173-year history, Pilsner Urquell has only had six head brewers, and Václav discusses the challenges of creating pilsners and maintaining the beer’s flavor over changes (wars, occupations, etc.). He brings an unfiltered unpasteurized version of the beer to share with the panel.

Also from Europe is Paul Walsh, who is part of an English-speaking team that is producing Belgian Beer & Food Magazinew that has its US launch this week. He discusses how the craft beer label in Europe is harder to define than in America. He weighs in on Belgian pils beers, including a great pilsner made by Saison Dupont. He also recommends finding unfiltered pilsners if you come to Belgium (and you may be able to get some this week at Good Beer Seal bar Tørst).

Rounding out the panel:  Pilsner Urquell’s Trade Quality Managers James Zinkland and Bryan Panzica, who also was Pilsner Urquell’s 2012 Master Bartender of the Year (awarded for complicated pouring and presentation skills).

John talks about an upcoming pilsner homebrew competition and the homebrew community; they’re having a special meet and greet with Václav at Bitter & Esters Friday (5/29) at 6 p.m. Come out and listen in  (full episode here) and learn everything you always wanted to know about these great lager beers.

On another amazing Cider Sessions pre-record of Beer Sessions Radio™, host Jimmy Carbone welcomes the United States of Cider Team of Gay Howard and Kay Michael and the brothers (Anthony and John Belliveau-Flores) behind Rowan Imports. During a gathering that was recorded back in March, the group is discussing the nuances of Irish ciders alongside cider makers Simon Tyrell of Craigies Ciders and Olan McNeece of Dan Kelly’s Irish Cider.

Simon talks about his wine making background and admits that upon returning home to Ireland, grapes were in short supply. He discusses the rich history of Irish cidermaking. Olan – who has a very specific set of skills… cider making! – discusses the varieties of apples available for Irish ciders. And the entire panel is enamoured of the book, Sláinte: The Complete Guide to Irish Craft Beer and Cider, which they all recommend as a primer for understanding the Irish craft beverage scene.

What are the best cider apple growing regions of the world? What’s the difference between the terroir of northern and southern Ireland? What are the differences between Irish and English ciders?

Hear about all the happenings in the UK about our favorite apple beverage on this special episode here.

This week on (a not quite “live” episode of) Beer Sessions Radio™, host Jimmy Carbone is hanging out with Blind Tiger founder – and Vermont resident – Dave Brodrick (Worthy Burger). Also from Vermont: Prohibition Pig owner Chad Rich and Ian Campbell of Beanery Brewing. Also at the table is Blind Tiger’s chef, Tommy Harder.

Dave talks about how he was sold on opening a brewery in the Smuttynose facility when he decided that coffee beer would be a cool addition to the craft beer market. Ian became a partner after being a coffee guy dating back almost a decade at Blind Tiger. They are moving their beers into the NYC area.

Chad and Dave discuss the challenges and merits of making sessionable (i.e. low in alcohol) beers and the dynamic beer culture in Vermont (hops, hops and more hops, of course!). They admit there’s still room for a great Pilsner – very popular – in Vermont.

Chef Tommy (also a four-year vet of Blind Tiger) talks food with beer as an ingredient. The panel also discusses the challenges of managing a glut of great beer options.

This episode was actually the very first remote show we have produced, and we’re happy to air it for you here.

It’s an international panel on this week’s episode (listen here) of Beer Sessions Radio™! Host Jimmy Carbone is celebrating Cinco de Mayo with Mead, saison and a room full of great beer people, including Garth Cambray of Makana Meadery (South Africa), Jerome Rebetez of Switzerland’s Brasserie des Franches-Montagnes (BFM), Chresten Sorensen and Joe Watt of Bunker Brewing (Maine), Michael Opalenski and George Flickinger from B. United (CT), and Tony Fodor of Ale Street News (who originally hails from Britain and just returned from a beer tour in Belgium).

How does one go from having a stolen bike to making mead? Well, Garth talks about how he started his meadery from misadventure and finished it as his college thesis project! He talks about keeping organic “happy bees” in a green environment (long before it was fashionable).

The panel discusses the challenge of mixed fermentation and how to make mead “dryer.” Garth and Michael discuss the relationship between Makana Meader and B. United, which finishes his mead. (Garth notes, “Friends in mead are friends indeed!”)

Chresten and Joe are in town brewing “Boogie Board Stunts” kolsch with The Other Half. They’re putting a unique spin on this traditional beer with creative hopping.

Jerome is making more sessionable beers, including a saison that he calls his “house bitch,” because it can be paired with any food. The panel tastes the farmhouse ale that is a bit more “wild” than a typical saison (it’s more traditional, harkening back to the 18th century).

And Jimmy is raising his glass to a former colleague, Josh Ozersky, who passed suddenly in Chicago this week. Raise a glass with us and hear about the rich history of  beer and mead.