2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"2012 is gonna be the year when things finally really turn local. I don't mean everybody using their own grain and hops because that's not feasible. But you can rely upon locally sourced ingredients and also become the best small brewery in town."
--Josh Bernstein on Beer Session Radio
"What's the point of traveling for beer if you're having stuff you could just have at home?"
--Jeff Cioletti of Beverage World on Beer Sessions Radio
"After a few years of operating Beer Table and only pouring wacky stuff, I got to a point where I'm now interested in seeing brewers present classic simple drinks."
--Justin Phillips of Beer Table on Beer Sessions Radio
Tags:Justin Phillips, Beer Table, Jeff Cioletti, Beverage World, Josh Bernstein, Seth Wright, Beer Nation TV, Ohio Beer, GreatBrewers.com, Beer Cloud App, Good Beer Seal, Great Lakes Brewery, Elliot Ness Lager, antiquated laws, state regulation, craft beer, New York State, craft breweries, growlers, The Pantry, inventory, on air tasting, table wine in beer form, desert island beer, everyday beer, sour beer, lambic, wild yeast,
Tags:B United, retail shops, small business operations, Midtown, Green Flash, beer styles, collaborative brewing, local beer, Clark Street Ale House, Midwestern beer, cult beers, Elevator Three Frogs, Elevator Brewing Company, beer travel,
"You can create chocolate-ly characters that are not from chocolate... but we've done a number of beers that are aged on cacao nibs."
--Garret Oliver of Brooklyn Brewery on Beer Sessions Radio
"[Chocolate] plays extremely well [with beer]. It's important to think about the texture...you're looking to compliment in flavor and compliment in texture...the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate"
"The challenge for me has been to find recipes that break away from 'port and chocolate'...now there are chocolates that have chili powder that compliment an IPA quite well."
--Clay Gordon of The Chocolate Life on Beer Sessions Radio
Tags:chocolate, beer, Oxford Companion to Beer, Garrett Oliver, The Chocolate Life, Brewmaster's Table, oysters, homebrewing, Mark Zap, Brewing As Art, saison, Clay Gordon, Venezuela chocolate, cacao, Mary's Maple Porter, Brooklyn Brewery, champagne yeast, maple syrup, expensive beer, caramel, texture, flavor, Tcho, San Francisco,
Tags:Hershey's, sour milk, craft brew movement, cocoa liquor, conching, fermentation, alkalization, wine, beer and chocolate, culinary expertise, citrus oil, chili,
"One of the great things about covering all these bars is seeing places pop up in neighborhoods that have had nothing before."
--Chris Schonberger of Time Out New York
"My philosophy is basically that all of our judges are trade buyers, because a trade buyer truly has a chance to interact on a day to day basis with the consumer. They know what the consumer wants."
"I'm a beer freak. I'll say this openly, my dogs name is Garrett Oliver."
--Adam Levy of the International Beer Competition