This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Garrett Oliver, brewmaster at Brooklyn Brewery, and Ken Landin of Crossroads Brewing Company. Tune into this episode to hear Jimmy, Garrett, and Ken talk about beer nomenclature. How do beer names communicate styles, and why is it important for American breweries to be creative and transparent when naming their beers? Later, author and brewer Dave Miller calls in to talk about his new book, Brew Like a Pro. Hear how Dave's professional brewing career did not prepare him for the trials of homebrewing; how does Dave's book help out the average homebrewer? Learn the differences between homebrewing and professional brewing! Why are beer recipes so difficult to scale up? Listen in to this episode to hear more about brew pubs, beer equipment, and self-distribution. This episode has been brought to you by GreatBrewers.com.

"If you call everything that's hoppy an IPA, then IPA doesn't mean anything anymore." [7:20] -- Garrett Oliver on Beer Sessions Radio

"You can call something made from malt extract 'beer', but you won't get the same flavor." [21:30] -- Dave Miller on Beer Sessions Radio

This week Beer Session Radio (TM) regulars Jen Schwertman, Garrett Oliver, and Julie Barnard join Jimmy on the show with guest Will Stephens of BeerMenus.com . They talk about how BeerMenus came to be, best West Coast beers, and Maine breweries. Later on in the show, Julie breaks out a special ice cream treat: first, a Brooklyn Brewery Chocolate Stout and then a Raspberry Lambic. Cooking with beer has never been more delicious. This episode is sponsored by GreatBrewers.com.

Barbecue and wine? This week on Snacky Tunes, Greg and Darin Bresnitz are talking with Paul Grieco of Terroir and Hearth, and Daniel Delaney of BrisketLab, BrisketTown, and the new Smokeline. Listen in to hear Paul spread the good news of summer Riesling. Why do most people expect Riesling to be a sweet wine? Find out what wines reject this expectation. Hear about Daniel's newest rib adventure at New York City's High Line. Does terroir affect beef in the same way that it alters the taste of wine? Later, hear some songs from Neighbors live in the studio! Where do Neighbors like to eat in New York City? Find out on this week's Snacky Tunes! This episode has been sponsored by Tekserve.

"Beer is beer, and wine is wine. You can't be great wine drinker if you're not a great beer drinker." [4:40]

"Riesling is the equal of every other grape and wine on the planet earth, and no one gives it its due credit." [9:30]

"Great wine is made in the vineyard, not in the winery." [15:45]

-- Paul Grieco on Snacky Tunes

"The process of good barbecue is the process of good cooking." [17:30]

-- Daniel Delaney on Snacky Tunes