Welcome to the best time on the beer podcast circuit, The Perfect Pour. This week we talk about things like:Checking in on Gen Z's drinking habits and wondering if we can get them into beer. Stout Season is here, and so is Speedway Stout. Celebration Ale 2025 is hitting shelves this weekend! Screaming Eagle and $13 pints of Lager. What every beertender does at closing time. If the beer is good, it doesn't matter the style. Do we know what the beer trends will be for 2026? This and more! Thank

Send us a textWe map how identical distillate aged 11 years diverges across three Beam Claremont warehouses, then score Warehouse R and taste through W and G to find the standout. Along the way we revisit Harden’s Creek history and sample Golden Origins corn whiskey to clarify why used barrels change the label and the flavor.• Harden’s Creek origin story and past releases• 2025 concept of same distillate across three warehouses• Warehouse R profile and full tasting with scoring• Warehouse W

Ben Tish joins us on Check On podcast today to talk about his passion for Mediterranean and Moorish cooking. He walks us through where this passion started, some hellish services in the kitchen, and the experiences that shaped him into the chef that he is today. He tells us about his process for writing and publishing his amazing and beautiful recipe books, and where he is at now.Get ready for the inside scoop on the British power house that is Ben Tish!

Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome actor Demián Bichir to the show. For more on oyster farming check out:https://www.billionoysterproject.org/See omnystudio.com/listener for privacy information.

Seasons shift, how hard thai larb hits, and Caleb returns from NYC with way too many food takes. Caleb and Joel ask: on a night out, do we vote… or crown a menu dictator? Plus, who’s the bill boss and who’s the vibe captain?

Welcome to Clubhouse’s Ambassadors’ Corner and Episode 2498 of the Italian Wine Podcast. In this episode, Darya Nagornyak IWA interviews Elena Fucci.These sessions are recorded from Clubhouse and reproduced here for the Italian Wine Podcast. Learning Objectives: Explore Elena Fucci’s personal journey and her path to becoming a renowned winemaker. Understand the social project she has developed with her husband and its impact on the local community. Gain insights into the diversity of

Send us a text Before we jump into last-minute prep for Pizza Expo Columbus, happening this Sunday and Monday, we have HUGE news share! Jeremy has been appointed as Brand Director of International Pizza Expo, while Denise steps up as the new Editor-in-Chief of Pizza Today magazine. We talk promotions and what they mean for Pizza Today and Pizza Expo. Onto the show, we are days away from the inaugural Pizza Expo Columbus. Jeremy, Denise, Josh and Kate share all the excitement that you won’t wa...

Greg talks with Anthony and Chad, head brewer and head of distribution, of Saddle Mountain Brewing (Goodyear, AZ). The talk about how they got started in craft beer, how they started at Saddle Mountain, their favorite beers, how they brew and sell award wining beer, and being kings of the road.Recorded on October 5, 2025 at Tap That Downtown at 909 N 5th Street, Phoenix, AZ 85004.

In this episode... We hope this 70's classic gets stuck in your head because yes, we are still singing it. McLaughlin, Martyn. “The Scots Family Who Owned 10,000 Slaves.” Martyn McLaughlin, https://martynmclaughlin.com/columns/the-scots-family-who-owned-10000-slaves/ Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1784. Archive.org, https://archive.org/details/artcookerymadep00glasgoog/page/n111/mode/2up “The Slave Trade in Early America.” Lost Creek Genealogy, https://lost-creek.org/...

In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.Episode three investigates the mysterious final chapter of James Hemings' life, exploring the unanswered questions surrounding the death of one of America's first great chefs. We also examine his undeniable legacy and the widespread impact of his cooking on modern day American cuisine and traditions. Connect with quality therapists and mental

Toby Roberts is a restaurateur at heart with over two decades in the hospitality industry. He started Thaan while serving as President of the acclaimed Pok Pok, and kept the flame alive while launching James Beard–recognized restaurants Gado Gado and Oma’s Hideaway. Across all of his ventures, Toby has championed hospitality, human connection, and creating unforgettable experiences around the table. That same perspective fuels his work with Thaan Charcoal — building tools that make live-fire ...

Send us a text Season 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way. From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world’s most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai. Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris t...

Andy Neather worked at Friends of the Earth in the late 1990s, and it turned him into an environmentalist. Now a freelance journalist, he’s just co-authored a very timely book about wine and sustainability with Jane Masters MW. His research took him all over the world, looking at the effects of climate change and the broader challenges facing the wine industry. There are no easy answers, he says, but Rooted In Change plots a way forward.To read more about Andy have a look at his website. You can

Send us a text Think stout has to be dark, heavy, and bitter? We crack open a lineup that challenges the stereotype—white stouts that drink silky and bright, classic nitro smoothness, and a surprise brandy barrel lager that channels a Wisconsin old fashioned. We start with a final Oktoberfest check-in before diving into lower-ABV stouts, explaining what makes a white stout different and why the flavor cues—vanilla, coffee, white chocolate—can show up without the inky pour. Leinenkugel’s Whit...

Alma Pasalic is the general manager and beverage manager at Restaurant Botanic in Adelaide, where she’s in charge of the non-alcoholic offering that just won a prize in that category at the Australian Wine List of the Year Awards. This chat is full of her hectic passion for Indigenous ingredients, round restaurants, kind hospo culture and long careers in restaurants. We also celebrate the upcoming launch of the Restaurant Botanic book that features the whole team, not just the

We are on the home stretch of food truck season....what's coming after?Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

SummaryIn this conversation, Kristen Hess discusses how to embody a rockstar mindset in life and business. She emphasizes the importance of creating your own opportunities, being resilient, and engaging authentically with your audience. Drawing inspiration from Taylor Swift's career, Hess highlights the power of storytelling, emotional connection, and the necessity of owning your brand and narrative. The conversation encourages listeners to embrace their unique journeys and to see reinvention as a

* Her influence and impact goes well beyond social media. And we can all learn and expand our cooking horizons from it.* How sustainability, and the blending of cultures and flavors are here -- even for those who don't live the outdoors life.

Peltier Winery & Vineyards is a fourth-generation farming family operation where the winery itself was established in 2001 by third-generation farmer Rodney Schatz and his wife Gayla in the heart of California's Lodi Appellation. What began in 1985 with Rodney's purchase of 40 acres of Old Vine Zinfandel has evolved into a 1,000+ acre sustainably certified operation producing over 30,000 cases annually across multiple wine collections. The winery's product innovation spans from rare Italian