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12:OO - 12:45 /// The Main Course
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2:OO-2:3O /// Arts & Seizures
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6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
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3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
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7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
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1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
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Hosted By
Bsr_2015
Sponsored by
Union_beer_distibutors
Grab a beer and enjoy another jam-packed episode of Beer Sessions Radio! This week - Jimmy and the crew are checking in on the Sierra Nevada Beer Camp! This summer, Sierra Nevada Brewing Co. is inviting every craft brewery in the country (count ‘em: more than 2,700) along for Beer Camp Across America, the largest collaboration the craft brewing world has ever seen. Beer Camp Across America is a multi-weekend path of beer festivals, a rolling tour that will cover 4,800 miles, celebrating the collaborative spirit of the craft brewing community with the fans that have buoyed its success. There’ll be seven stops—in cities with thriving craft beer cultures—moving geographically west to east, much like the craft movement has historically spread. Tune in and hear from some of the brewers involved as Jimmy tastes through the collection on-air! This program was brought to you by GreatBrewers.com.

"The market for [these collaborative beers] is anybody who's adventurous as the brewers themselves - people looking for something off the beaten path." [12:00]

--Zach Mack on Beer Sessions Radio


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Hosted By
Bsr_2015
Sponsored by
Union_beer_distibutors
Tune in for a special episode of Beer Sessions Radio as Jimmy Carbone chats with a Finnish brewer about Lammin Sahti Oy! Finnish Sahti, along with Belgian Lambic, is one of the truly old and unusual or , better, one of the last original beer styles in the world. Dating back to the 1500s it is still mostly produced near Helsinki in traditional sahti brewing equipment like open wooden mash tuns and troughlike wooden lauter tuns {“kuurnas”} with a filter bed made of juniper twigs. The juniper acts as the main preservative and balanging agent. Only very little hops (if at all) is used to accentuate the aroma. Sahti is an all-malt beer (Pilsener or Pale malt, Crystal barley malt and dark rye malt). The Finnish Baker’s yeast employed in Sahti produces phenols and esters similar to those produced by the classic Bavarian wheat beer yeast.

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Hosted By
Fuhmentaboudit
Sponsored by
Bonnie
What makes good quality malting barley? Where is grain for beer sourced from? What do gluten free beers look like? How do you malt millet and other gluten-free grains? Tune into a grainy episode of Fuhmentaboudit, as Chris Cuzme and Mary Izett chat with Andrea Staley of Valley Malt and Twila Henley of Grouse Malting. Learn about everything from brown malt to buckwheat as both guests take listeners on an audio tour of the world of grains. This program was brought to you by Bonnie Plants.

"The majority of our customers are breweries or home brewers looking to make 100% gluten-free beers." [11:00]

--Twila Henley on Fuhmentaboudit

"We would like to be able to design a kilm that would be capable of making brown malt on a commercial basis." [32:00]

"We call it base malt - but it doesn't have to be base malt. The character of your beer doesn't have to come from specialties or hops - dare I say that." [36:00]

--Andrea Staley on Fuhmentaboudit


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