This week's jam-packed episode of Beer Sessions Radio joins us with Josh Bernstein and Jen Schwertman, and together along with Jimmy Carbone they talk about the latest in the craft beer scene. Josh talks about his latest app, Craft Beer New York, designed to introduce the community to the latest craft beer bars, breweries, and shops in New York City. Chris Wilson of Weyberbacher Brewing Co. also calls in to talk about his latest brews such as the Belgian Style Double IPA, and the history behind getting into the beer brewing industry from a science background. Excited about the upcoming Philly Beer Week, Chris talks about various brews that he hopes to unveil soon. Lastly, Adam Dyle of Eater SF talks about Savor NYC, an upcoming craft beer and food experience coming June 14-15th to the Altman Building and MET Pavilion in Manhattan, NY featuring great craft beer and food pairings. Tune in to get your weekly dose of the craft beer community! This program has been sponsored by GreatBrewers.com. Thanks to Dead Stars for today's break music.

"We took inspiration from a shoefly pie, to mimic that we took molasses, and we put in a good bit of oats to create that crusty flavor" [19:02] --Chris Wilson on Beer Sessions Radio

"Listen to everyone's story of how they got there and they're all different, but the common thread is that they are in love with the process, and they realize that this [beer brewing] is what's motivating me." [24:05] --Jen Schwertman on Beer Sessions Radio

Learn how to make impeccable lagers on this week's episode of Fuhmentaboudit! Chris Cuzme is joined in the studio by brewing expert Kyler Serfass to talk brewing and Homebrew Alley VII. Find out some surprising winners from the homebrew competition! Why are lagers generally more difficult to brew at home than ales? Later, Kyler explains some of his lagering processes. Find out what temperatures are necessary for lagering, and hear why Kyler has recently been using dry yeast in his brews. How can a homebrewer deal with the sulfuric smells that often come with lagering? Why does Kyler filter his lagers? Find out on this week's episode of Fuhmentaboudit! This program has been brought to you by Whole Foods.

"Every homebrewer starts off brewing ales because they ferment at room temperatures... With lagers, they're a lot tougher, because you need some sort of fermentation control." [12:40] -- Kyler Serfass on Fuhmentaboudit!

'The Big Little' - big flavor, little alcohol! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about sessionable table beers with homebrewers Kyler Serfass and Jamie Stafford-Hill. Hear how Jamie enhances flavors in low-alcohol beers, despite scaling down hops and malt. Kyler talks about brewing a Scotch ale with a low ABV, and what ingredients he used to brew his beer. Learn some techniques to get more flavor out of session beers! Mary shares her one-gallon, sixty-hour table beer, and shares how ingredients like aniseed can help increase a beer's bitterness without adding more hops. Are table beers safe for mothers who are lactating? Find out on this week's episode of Fuhmentaboudit! Thanks to our sponsor, Cain Vineyard & Winery.

"Because you're using less malt, you have to be careful of your temperatures because you don't have a big thermal mass." [8:45] -- Kyler Serfass on Fuhmentaboudit!

"You want to mash high so you don't get a lot of sugars that leave a 'wort-y' taste." [20:00] -- Jamie Stafford-Hill on Fumentaboudit!