Every Tuesday at 5:00 PM EST, New York City publican Jimmy Carbone plays host to an audio ale salon celebrating the world of craft beer. Through discussions with beer industry insiders and knowledgeable beer fans from across the country, Jimmy and his friends explore every aspect of the brewer's craft from grains to pint glass and tasting to toasting. Beer Sessions Radio is sponsored by GreatBrewers.com, your online source for craft beer information, and supported by The Good Beer Seal, an association of independently owned and operated bars in New York City that serve, promote and support good craft beer.
Dogfish Head Shocking News: Nut Milk on the Radio!
This week on Beer Sessions Radio, Jimmy is learning all about Dogfish Head. On the show is Sam and Mariah Calagione, Co-founders of Dogfish Head in Milton, DE and Andrew Greeley, Inn Keeper at Dogfish Inn in Lewes, Delaware.
Jimmy takes it back to highlighting the core of Dogfish, starting with the origin of the 60-minute IPA. Andrew then tells us how he got his start running the Dogfish Inn, and Mariah introduces us to what Dogfish calls “beer and benevolence.” As a leader in creativity, Andrew reflects on incorporating unconventional ingredients into beer, such as oat milk and even bird seed. Keeping up with supply is a big challenge, so Jimmy asks of instances when Dogfish has ever had to improvise. The early days seemed full of improvising and learning on the job, and Mariah tells us some fun, but definitely stressful stories. Andrew then lets us in on what its like participating in a Dogfish staff brewing competition, and his team’s beer creation using...snails! The gang also answers a couple surprise questions from Ben Keene and talk black limes, monk fruit, super gose beer, and low-calorie drinking. Jimmy then asks if there’s anything more they can do to shock beer drinkers, and Andrew reflects on push and pull between boundaries and shock value. Finally, Jimmy wraps by highlighting the book coming soon from Dogfish Head.
Slightly Mighty lo- cal IPA
Sea Quench Ale
Craft Beer in Asheville with Green Man Brewery
This week on Beer Sessions Radio, Jimmy is highlighting Green Man Brewery. On the show is Green Man’s co-owner Dennis Thies and Taproom Manager Eric MacDonald from Asheville, NC.
Dennis starts by taking us back to 2008 when he first discovered the Asheville craft beer scene. He then lets us in on who the mythical “Green Man” truly is, and how he polished the brand up once he became the new owner. What separates Green Man from other breweries is that they actually have two taprooms side-by-side, offering very different experiences. Eric walks us through the Green Mansion, a 3-story taproom offering a completely new experience of drinking craft beer. The two discuss how a brewery can really change a neighborhood, and Dennis even gives us a craft beer walking tour itinerary to make sure you hit all the spots.
To wrap up the show, Dennis reminisces on growing up in a beer sales family and highlights some of his oldest distribution and customer service memories, inspiring us all to take a leap of faith and get into the world of brewing.
Green man brewery, porter
Green man brewery, trickster IPA
Nightshift brewery, THE 87, New England DIPA
Craft Beer Ranked: Style Guidelines and Brewers Trends
This week on Beer Sessions Radio, Jimmy is breaking down the Brewers Association style guidelines for craft beer. On the show is Chris Swersey from the Brewers Association in Salmon, ID; B.R. Rolya, formerly with Shelton Brothers Importers and a BJCP nationally ranked judge; and James Tai, an advanced cicerone, and BJCP certified from New York, NY.
Chris kicks off the show with an introduction to the Brewers Association, offering a bit of history into the key power players behind the style guidelines. BR gives an inside look into what it’s like to be a judge, and the two discuss Kentucky Common beer, a great example of a historic style that had fallen out of favor but recently reemerged. Chris breaks down the pillars to judging beer, breaking down the process, and each event and category a beer can qualify for. Jimmy even challenges him to classify his double IPA from Kills Boro, which Chris aces easily.
After the break, James hops on the show with lots of curiosity about how different beer style guidelines lean on each other. James is an advanced cicerone with a certificate in Advanced Brewing Theory from the Siebel Institute and is currently working towards his Master Brewer standing. After a lively conversation about how style changes can happen, James asks Chris for any insight into which direction craft beer is heading in the next five years, and Chris’ answer does not disappoint.
Sierra Nevada Juicy Hazy Session IPA
Wild East Brewing, Temperance, English Dark Mild
Fifth Hammer Brass BonanzaKills Boro Brewing Company, The One With Sabro
Kills Boro Brewing Company, Jumping to Conclusions, DDH Double IPA (Style: Juicy Hazy Imperial IPA)
Beer, Barbeque, and Flavor
This week on Beer Sessions Radio, Jimmy is getting excited for Memorial Day Weekend grilling and drinking. On the show is Paul Dlugokencky from Blind Bat Brewery in Long Island, NY; Ray Sheehan from BBQ Buddha, and Todd DiMatteo from Good Word Brewing and Public House in Duluth, Georgia.
Paul tells us about how he incorporates beer into his food program at Blind Bat Brewery, and Todd introduces us to Good Word Brewing, where he jokes that the food is almost as good as the beer. Ray then previews a couple of recipes he has coming for his new cookbook, including a mouth-watering smoked queso and beer dip.
There’s plenty of techniques when it comes to cooking with beer, and Ray walks us through how to get the best flavor for grilling, smoking, and the low-and slow-method. Sauce is also a secret weapon, and Todd has an extensive selection to pair with all his dishes. Finally, Paul tells us how smoke can enhance beer flavor, and the gang revisits Ray’s queso recipe that they can’t seem to get enough of.
Building a Brewery: Snakes, Sub-Zero Temps, and Sushi
This week on Beer Sessions Radio, Jimmy brings in Brad McQuhae and Balbir Sidhu from Konig Brewing Systems in Abbotsford, BC, and John Legnard from Blue Moon Brewing at the Molson Brewery in Montreal, Quebec.
In January, Jimmy had Brad on episode 565 to talk about all things craft beer in British Columbia. Back on the show for round two, Brad came with tons of hysterical stories, including dealing with snakes and rats in breweries, working just below the arctic circle, eating out in Japan, and mastering a brewing system in a 100-year-old baseball stadium.
Alongside Brad, Balbir tells us how he got started as an engineer, and about a very special project he worked on in a hockey arena early in his career. The gang has been in the industry for decades, taking us back in time for a glimpse of what early craft brewing looked like in the 90s. John also reveals the secret weapons Brad and Balbir bring to the table, as well as the highly detailed checklist you need to map out before building a brewery.
After taking us from Japan to the Caribbean, Jimmy brings the show back home by asking the gang what refreshing beer he should try out this summer, and John offers a couple of mouth-watering recommendations.
Mango + Simcoe = perfect hazy IPA
This week on Beer Sessions Radio, Jimmy is celebrating American Craft Beer Week with a great group of guests. On the show is Brian Strumke from Stillwater Artisanal in Seattle, WA; Ryan Brower from Gear Patrol in Brooklyn, NY; and Jean Broillet from Tired Hands Brewing Company in Ardmore, PA.
To kick things off, Brian introduces his pandemic project: Fast Fashion with Matt Storm (The Masonry Pizza), in Seattle, Washington. Brian and Jean then quickly veer off course, offering a preview into their epic, convertible-style road trip planned across the Pacific Highway.
Switching gears, Ryan asks Jean to reflect on the current American beer palette, which Jean feels is in a bit of a recoil period. Brian agrees that everyone is leaning into comforting, obvious flavors right now, but is hopeful that tons of experimentation will soon break-through the cracks. As an example of obscurity, Jean tells everyone the hidden secret in the Tired Hands Milkshake IPA, and explains how he gets away with having a strange recipe but a great-tasting end product.
To wrap things up, Brian gives us a preview of an upcoming music project, Jean declares that the new trend in beer isn’t beer, and Jimmy asks the gang what a 21-year-old, new beer drinker should try out this summer.
I have been listening for a few years now and love this show. I look forward to it every week. I love hearing the back stories behind how brewers and bar owners got started. As a home brewer, I have learned a lot as well. Keep up the great work!!!
Joe - Brooklyn, NY
Rest in peace Ray Deter. All who listen to this podcast lost a friend. You will be missed. Raise a glass of Saison for Ray. Cheers
I Like Beer...Sessions
Great informative show, especially the guests.