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First Aired - 05/11/2010 05:00PM
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Get the scoop on "nano breweries" from a room full of experts, and learn why lot's of IPAs taste similiar, and how to choose the belles of the IPA balls.
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Beer Sessions Introduction: Dave Brodrick (15:29)
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Beer Sessions, Jimmy Carbone, Jimmy's No 43, The Good Beer Seal, Ray Deter, d.b.a., Dave Brodrick, Blind Tiger Ale House, Craft Brewers Conference, Brewers Association, 700 brewers, barrel aging, the beer industry is up 7% this year, Chris Black, Falling Rock, you can't compete with the big guys, Pierre Celis, Michael Jackson, growth of nano breweries, developing the idea of terrior, Belgium, Hill Farmstead Brewery, Greensboro Vermont, Shaun e. Hill, all the beers are named after his ancestors who worked the farm, all hops are grown right there, Union Beer, what beers should we look for in New York City?, Hill Farmstead, domestic sour beer, The Alchemist, The Heartwood, the conference moves from city to city, Goose Island made the first barrel aged beer,A Listener Question About IPA's (15:04)
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Heritage Radio Network, leave comments!, do all IPA's taste the same, a lot of American IPA's taste the same, an excessive version of what IPA's are, Ridgeway, there are people making good IPA's that aren't over hopped in America, Dogfish Head, Goose Island, English style beers, Sierra Nevada, Early Spring Beer, B United, tasting a variety of styles helps you understand one style, best IPAs, Burton Bridge Empire IPA, India Pale Ale, Scandinavians are a booming craft beer region, Winter Coat Double Hop IPA, there's a huge difference between English and American, line them up!, www.bunitedint.com, Southern Tier, growlers, how long does the beer last?, the term growler comes from the sound of the CO2, alcohol control laws, Mayor Michael Bloomberg, Dark Lord, there are 1585 breweries in the United States, 97% of those breweries are small and independent, imports took a huge hit last year, Belgian beers are up 23%, next week is Craft Beer Week, www.craftbeerweek.org, the American palate has advanced, the best beers in the world are now made in America,Brasserie Des Franches-Montagnes (19:26)
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BFM, Brasserie Des Franches-Montagnes, Franches-Montagnes, mountainous region of France and Switzerland, Jerome Rebetez, brewery started 12 years ago, he competed in a reality television show in Switzerland, he started the brewery with a grant from that show, amber beer with smoked tea leaves, Belgian yeast strain, Bierkraft, Whole Foods Market at Bowery, Thrifty Beverage, Couvee Alex La Rouge, imperial stout, soaked in distilled alcohol, the use of pepper in beer, saison beer, $54 bottle of beer, Jimmy never got to taste it, Jerome arrives to the studio!, what was it like setting up the brewery, Jerome is one of the top brewers in the world, Roberta's, upcoming events:, May 25th d.b.a. Brooklyn after 7pm, tonight $10 tasting at Jimmy's No 43, Brian Ewing, 12 Percent Imports, Green Flash, Pony Bar, Greg Hall, Liquids of Interest, d.b.a. brooklyn on Mondays,To comment on this episode click here. There are currently Comments
First Aired - 03/06/2011 02:00PM
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This week on Cutting the Curd, Anne returns to the State of Cheese Series - this time exploring all things dairy in the state of Massachusetts. She begins the show with Barbara Hanley of Shy Brothers Farm and later speaks with Susan Sellew of Rawson Brook Farm. Tune in to learn more about goat dairy production, how large cheese and small cheese productions differ greatly and how its always tough to separate offspring from their parents. This episode was sponsored by Whole Foods Market.
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State of Cheese: Massachusetts - Barbara Hanley of Shy Brothers Farm (22:34)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Whole Foods Market, State of Cheese, Massachusetts, cheese trivia, Cheshire Mammoth Cheese, rebellion to tyrants is obedience to god, Barbara Hanley, Shy Brothers Farm, Hannahbelles, geotrichum, affinage, large cheese vs tiny cheese, rotating cheese, keeping the right conditions, hand made cheese, packaging, third generation farming, transitioning farmers, every industry has to change, making milk is much different than making cheese,Susan Sellew of Rawson Brook Farm (23:29)
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Susan Sellew, Rawson Brook Farm, goats, goat cheese, homesteading, 85% of the business is local, women in cheese, collective conscious, Susan sold the cheese illegally out of her house to begin with, took 4 years to build a barn, cheese people with background in the arts, farmers making cheese with milk, it's hard to find time to get away from the farm, farm interns, Redwood Hill, Jennifer Bice, kidding season, newborn goats, separating kids from parents, bottles are labeled with the moms name, Susan didn't lose a single kid last year, farmstead cheese, labor and feed, production is all about nutrition, monteray chev, Monterey Chevre,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2010 02:00PM
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State #6: This week on Cutting the Curd Anne's State of Cheese special continues with Kentucky: the bluegrass state, and home of Kenny Mattingly of Kenny's Country Cheese. Learn how a trip to meet with international cheesemakers impressed Kenny enough to turn his dairy farm into an artisanal cheesemaking operation that would eventually reach up to 30 varieties. Kenny speaks on Kentucky's positive attitude towards raw-milk cheeses, some major breaks he's had distributing his cheese at venues in Kentucky, and what he sees for the future of his dairy farm. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the California coast.
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State of Cheese: Kentucky (16:01)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Kenny Mattingly, Kenny's Country Cheese, Kentucky, The Bluegrass State, goat cheese, value added model, communism eliminated family farms, agriculture in Kentucky, tobacco farms, large grain farms, farm average in Kentucky is 150 acres, there used to be more small cheese makers in Kentucky, milk on the commodity market, price dropped from $17 to $11 per 100 weight, local milk bottlers as solution, cheese has a good shelf life: good investment, artisan cheeses, local food, Gouda cheese, Glengarry Cheesemaking & Dairy Supply, Smith's Country Cheese, small batch farmstead cheese, raw milk in Kentucky, raw milk cheese, state is supportive, culture of fear surrounding raw milk,Kenny Mattingly of Kenny's Farmhouse Cheese (18:16)
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raw milk regulations, discussing the word 'organic', Kenny grows a lot of feed for his cows, organic farming, his cheese business is growing 37% a year, transitioning the farm to organic, most of his cheese is sold between Nashville and Louisville, local market, 18-20% of his cheese is sold through farmers markets, Whole Foods Market, Good Foods Co-Op, corporate sales, KFC Yum! Center, Kentucky Derby, Churchill Downs, cheese traditions, Pimento cheese, cheese specialties, cheese & grits, www.kennyscheese.com, varieties of cheese, Barron County Blue, heirloom apples, local orchards, The Cellars at Jasper Hill,To comment on this episode click here. There are currently Comments
