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Grab a beer and join the party on Beer Sessions Radio, as Jimmy Carbone is joined by Chris Prout and Erik Olsen, the guys behind Dirck the Norseman/Greenpoint Beer & Ale and AJ Bodden and Ray Payne of Coney Island On Tap Beer Festival. Find out how Dirck the Norseman/Greenpoint Beer & Ale got started and how the neighborhood of Greenpoint in Brooklyn has changed over the years and get a great preview of beers and activities that will take place at the Coney Island on Tap Beer Festival! Cheers! This program was brought to you by GreatBrewers.com.

"What we do - we do it well and we keep it about the beer and using a cool location. We're really fired up about it." [26:00]

"New York state has a tremendous fraternity of brewers and beer professionals. There are more and more every day! It's exciting - there's room for everybody in craft beer. We see it as a privilege to be able to go out there and spread the word." [29:00]

--AJ Bodden on Beer Sessions Radio

"Saisons and farmhouse beers are a loose category - so you get a lot of ABV ranges." [32:00]

--Chris Proust on Beer Sessions Radio


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Hosted By
Tasteofthepast
Sponsored by
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What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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Eating
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This week on Eating Disorder: food blogs, zines, and Yelp. Ralph McGinnis and Sarah Keough of food magazine Put A Egg On It tell us about their zine and how its name came about. After the break we're joined by comedian Kevin Maher and Russell Maxwell, and the group laments over the sad truth that everybody Yelps. This program has been sponsored by Rolling Press. Today's music provided by PEELS.

"We live in a crate and barrel catalog. My house is fucking perfect." [24:00]

"I'll talk about political things and things that are really close to me and nobody gives a shit, and then post a selfie and a million people comment on it." [26:50]

--Russel Maxwell on Eating Disorder


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