We're talking gruits and brewing with botanicals on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Bruce Williams of Williams Brothers and Pete Dickson of Sixpoint Craft Ales. Tune in to hear a brief interview with Mary and Dr. Fritz Briem about historic ales, and how hops affect protein and alpha acid levels in beer. Bruce talks about brewing with local, foraged ingredients to make brews that reflect the Scottish landscape. Heather, spruce, and pine- these are all ingredients that define the Scottish terroir! Later, Pete talks about Sixpoint's Mad Scientist series, and how their brewery is taking on the challenge of difficult and historic styles. What ingredients are included in the upcoming Mad Scientist beer? Find out on this week's episode of Fuhmentaboudit! This program has been sponsored by Artisanal Imports.

"These are precedents of our country; they are local, regional flavors that we are trying to include." [7:30] -- Bruce Williams on Fuhmentaboudit!

This week on We Dig Plants, join Alice Marcus Kreig and Carmen DeVito as they learn more about some "Bizarre Botanicals", from author and plant expert Paula Gross. Tune in to learn some fun facts about plats like the Chinese Finger Trap plant, Lithops and Trigger Orchards. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef.

Vermouth by the glass? That's what Atsby is aiming for with their line of small-batch artisanal vermouths. Re-imagine the fortified wine as Kathline Cherry chats with Adam Ford, founder of Atsby Vermouth on a special program in anticipation of the 2013 Manhattan Cocktail Classic. Find out how the European and American markets are so different for vermouth, and what makes Atsby such a unique spirit. Tune in as Kathline conducts an on-air tastings and Adam walks listeners through a deeper understanding of vermouth. This program was sponsored by Rt 11 Potato Chips.

"Most Americans think of vermouth as a modifier, something that you'd add to a Martini or a Manhattan. Most European producers export to America for mixing. Ours are meant to be drank on their own." [02:00]

--Adam Ford of Atsby Vermouth