This week on Beer Sessions Radio, Jimmy Carbone has a "tasting" of all sorts of people from the beer industry. Andrew McLeod, Assistant Sales Manager at Union Beer is in the studio talking about getting great craft beer from all over the country into New York City bars, restaurants, and grocery stores. Cory Bonfiglio is here to tell us about the craft brew selection on tap and in bottles at his bar called Proletariat on St. Mark's Place. Harris Damashek of Underground Eats and Sonoma Springs Brewing Co. is sharing some of his favorite Sonoma beers. Tune in to hear some of our guests' favorite beer books and first beers. This program has been brought to you by GreatBrewers.com.

"I think New York is a really competitive market [for new craft beer] that you really need to come here at the right time. It's a hard thing to say, but you really have one chance to make it in a market like this. You might do well in your home market, but when you come to New York it's tough..." -- Andrew McLeod on Beer Sessions Radio

"Just like people are going to wineries and doing tastings, a lot more people are going to breweries." -- Harris Damashek on Beer Sessions Radio

This week on The Morning After, Jessie Kiefer and Jen Tullock begin the episode by talking about Pete Wells' review on Guy Fieri's new restaurant, American Bar & Kitchen. Tune in to hear about the ethics of restaurant reviewing, and whether or not Mr. Wells went too far with his snark and his bite. Hear from Beau Rapier and Dan Weber of Flatiron Wines and Spirits later in the show. Learn about Dan and Beau's start at Uva in Williamsburg, and how that institution educated them in wine retail. Why did the duo decide to move to Manhattan? Tune in to hear their opinions about wine and the general public. What should the average wine drinker know about wine? Jen's mother calls in to talk about her new love for wine, and what she's going to be cooking for Thanksgiving! This episode has been brought to you by The Heritage Meat Shop.

"Even though Brooklyn is really hot and hip right now, there's a clientele in Manhattan that you will never have in Brooklyn." [16:00] -- Beau Rapier on The Morning After

"The thing that we take from Uva into Manhattan is the intense way that we taste wines... We take it intensely seriously; we taste every bottle of wine." [17:30] -- Dan Weber on The Morning After

This week on Brooklyn Eats spirit expert Robert Simonson relays his past few months spent researching articles on The NY Egg Cream for Edible Brooklyn & Manhattan. Learn the various conflicting stories regarding the birth of the egg cream (long-lost familial secret? European misunderstanding?) and hear the science and art behind the egg cream's most important component: seltzer (NOT club soda). Plus, how did Fox's U-Bet become the undisputed king of Egg Cream syrups? This episode was sponsored by Tekserve: your one-stop Mac superstore.

Photo: Yonah Shimmel Egg Creams via Edible Manhattan