This week's Beer Sessions was recorded LIVE at the Belgium Comes to Cooperstown Festival at Ommegang Brewery in Cooperstown, NY. Jimmy Carbone is joined by a panel of guests including Simon Thorpe, Phil Leinart, Dave Brodrick, Dan Paquette & Naomi Neville. Find out what goes down at the festival, how breweries can come together as kindred spirits and help each other and learn more about Belgian beer and it's journey to America. This episode was sponsored by Great Brewers.

This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett shift the focus of the program to another beverage - kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has been known to be used as a health tonic. Tune in as they discuss how kombucha is made, taste a few different varieties and list its top 10 nutritional and health benefits. What's the difference between good and bad bacteria? How hard is it to make kombucha at home? Find out on this week's episode of Fuhmentaboudit! This program was sponsored by Heritage Foods USA.

"Kombucha improves digestion. Because of the probiotics and bacterial strains, it helps you break down and absorb food differently...you'll feel a lot better from the food you're eating." [9:45]

--Danielle Regan, Certified Holistic Health Coach on Fuhmentaboudit

It's Mead Week in New York City, and Jimmy Carbone is celebrating the occasion on this week's Beer Sessions Radio! Jimmy is joined in the studio by Michael Fairbrother and Berniece Van Der Berg of Moonlight Meadery. Tune in to hear Michael and Bernice talk about their love affair with mead, and how Michael changed his life to focus on Moonlight Meadery's fruition. Raphael Lyon joins Jimmy to talk about Enlightenment Wines, and what constitutes a mead in the eyes of the government. Chris Cuzme of HRN's Fuhmentaboudit! and 508 Gastrobrewery stops by to promote the newly-dubbed NYC Mead Week! Learn some mead-making history, and how mead in the past used to have psychotropic qualities. How has the modern food landscape prepared the way for mead? Learn more about bee populations, and how their decline affects local economies. Thanks to our sponsor, GreatBrewers.com, and thanks to Four Lincolns for today's music.

"If you look at the history of New York State and what it produces, a lot of it is apples and honey." [3:50]

"It's not about if it's good necessarily, but whether or not it's interesting." [38:10]

-- Raphael Lyon on Beer Sessions Radio

"We've taken an ancient beverage and refined it." [11:00]

-- Berniece Van Der Berg on Beer Sessions Radio