What is the overlap between brewing and distilling? We're here to find out on this week's episode of Beer Sessions Radio. Our host Jimmy Carbone is joined once again by Jen Schwertman of Blind Tiger, and by a bunch of awesome booze guests. Michael Kinstlick of Coppersea Distillery is in the studio to talk about his recently licensed distillery, as well as the spirit-making process. Hear Michael talk about the progress of the craft spirit movement, and how he believes that home-distilling will one day no longer be associated with illegal moonshine. Matt Barclay and Justin Israelson from Sycamore Bar and Flowershop are also in the house to talk about some of their favorite craft spirits, as well as some of the artisanal liquors in their bar. Gregg Glaser briefly calls in to talk about some of his favorite brewery/distillery combinations, and the gang talks about some of their favorite craft beer from Green Flash, Captain Lawrence, and Firestone Walker! This episode has been brought to you by GreatBrewers.com.

"So if you're going to make any kind of grain-based distilled product - vodka, gin, whiskey - you have to make a beer first. So you make a fermented grain at about 5% alcohol, and that goes into your stills." -- Michael Kinstlick on Beer Sessions Radio

"Being a brewery and a distillery- once you start making all of these products, you get to start aging your beers. There's a lot more you can play around with." -- Justin Israelson on Beer Sessions Radio

This week on Fuhmentaboudit! host Mary Izett talks with Jesse Ferguson of Carton Brewing in Atlantic Highlands, NJ and Matt Chan, an experienced home brewer with a couple of his own brews in tow. Ferguson speaks about the growth of his 15 barrel craft brew house and some of the really inventive beers that they are producing, including a Super Storm Sandy Stout that came about by accident. Chan talks about the Berliner Weisse and Gratzer style beers that he has been brewing and discusses the unique process and ingredients he uses to create these small batches. These avid home brewers know their stuff so tune in and learn about the process of brewing beer at home and the use of unusual ingredients to create really diverse and interesting flavors. This program was sponsored by Edwards Ham.

"[The Super Storm Sandy Stout] is super interesting because in that seven day period in the kettle, I think a lot more started happening than just lactobacillus." [9:56]

--Jesse Ferguson and Matt Chan on Fuhmentaboudit!

This week Growing Good gets an extra dose scariness as Soul Clap DJ Jonathan Toubin, of New York Night Train fame, spins a super spooky set of vintage 45 vinyl right here at the studio. Learn about ghouls, mummies, witches, blobs, and of course Riboflavin-flavored, non-carbonated, polyunsaturated blood.