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First Aired - 03/03/2014 02:00PM Download MP3 (Full Episode)
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What's better than beer & cheese? This week on Cutting the Curd, Anne Saxelby invites Jimmy Carbone, host of Beer Sessions Radio and Greg Blais, cheesemonger at Eataly for an on-air beer and cheese pairing and discussion! Tune in and learn how grains play into both cheese and beer - and what pairings work best. Tune in for this virtual tasting and conversation about terroir, provence and ingredients as they relate to beer and cheese. This program was sponsored by Wisconsin Milk Marketing Board

"I think wine and cheese get more play - but I know that beer and cheese go together better!" 15:00

"Things that come from the same place tend to go well together." 25:00

--Greg Blais of Eataly on Cutting the Curd

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First Aired - 01/27/2014 07:00PM Download MP3 (Full Episode)
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On this week of Fuhmentaboudit!, Chris Cuzme and Mary Izett share some recordings from a recent cider event at Jimmy's No. 43 in the East Village, New York City! Greg Hall of Virtue Cider talks about his transition from brewing at Goose Island to making cider. Hear how cidermaking differs from brewing in terms of agricultural production. Find out how Virtue Cider blends different ciders in order to create American takes on different European styles. Later, Steve Wood of Farnum Hill and Poverty Lane Orchards joins the conversation to discuss the importance of playing a premium for cider apples to jump start the industry. What is cider's role in American history? Find out on this week's edition of Fuhmentaboudit! Thanks to our sponsor, Heritage Foods USA.

"As a brewer, you're not directly involved with agriculture at all... You're lucky to know where your hops come from, and you probably don't know where your malt comes from. Your maltster doesn't even know where your malt comes from! They just buy the barley from a coop... Cidermaking is very much involved with agriculture." [5:45]

"Real cidermaking comes from blending... You're focusing on letting the apples go their own way." [10:15]

-- Greg Hall on Fuhmentaboudit!

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First Aired - 03/06/2012 04:00PM Download MP3 (Full Episode)
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This week on Unfiltered, Erin Fitzpatrick & Brian DiMarco sit down and chat with Piet van Leijenhorst, Bols Master Distiller, about his Bols Genever. Learn more about the overlooked flavored white whiskey and learn what sets it apart from other spirits. Find out why genever should not be used as a gin substitute and how it can best be utilized in cocktails. Unfiltered is brought to you by The Barterhouse.

"Genever is a categeroy on its own. It was copied by the English somewhere in the 1800's, but they couldn't truly copy genever so they made gin. The difference between gin and genever are the botanicals. You can hardly drink gin straight, but genever is perfect to drink straight."

--Piet van Leijenhorst, Bols Master Distiller on Unfiltered

"If genever must be categorized, it's white whiskey with botanicals."

--Tal Nadari of Lucas Bols on Unfiltered

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