Welcome to another frothy, bubbly episode of Fuhmentaboudit! This week, Mary Izett and Chris Cuzme are joined in the studio by Tim Stendahl, Union Beer Manager and homebrewer extraordinaire. Today, Mary, Chris, and Tim talk about clone brewing. Tune in to hear how brewers attempt to replicate beers from their some of their favorite craft breweries. Hear about the awesome clone brew program at Bitter & Esters, and how they are able to obtain commercial beer recipes and compare their clone brews to the originals. What variables determine the consistency in clone brews? This episode has been sponsored by Hearst Ranch.

"Even though we don't brew the exact same beers, it's a testament to the brewers and how they can be so consistent on such a large scale." [14:40]

-- Tim Stendahl on Fuhmentaboudit!

To tip or not to tip? That is the question on today's episode of How to Behave! Brian Keyser, Hannah Howard, and Jennifer Peterman are joined via the phone lines by Professor Michael Lynn of Cornell University and Jay Porter of The Linkery to talk about tipping culture in the United States. Why does the restaurant industry have a tipping standard, while other service industries do not? Find out some interesting facts concerning race, gender, weight, and age when it comes to gratuities. What is the biggest factor in determining the size of a tip? The Linkery is a restaurant in San Diego that has gotten rid of the tipping standard in its business model; how does the change affect service? Tune into this show to learn "how to behave" when tipping! This program has been sponsored by Fairway Market. Thanks to Jon Lundbom & Big Five Chord for today's music!

"Servers who engage in behaviors that establish rapport... those behaviors can increase a tip by 20%." [9:45] -- Professor Michael Lynn on How to Behave

"The name of the game is to cover as many guests as you can in one night." [29:50] -- Jay Porter on How to Behave

Valentine's day is coming up; what to eat? This week on Let's Eat In, Cathy Erway is joined in the studio by Sixpoint Craft Ale's Brewmaster (and Cathy's Valentine), Shane Welch. Tune in to find out why Shane believes that Valentine's Day is an under-appreciated holiday. Shane describes one of his newest brews called "Three Beans", which includes cold brew from Stumptown Coffee Roasters and chocolate from Mast Brothers. Learn more about this Red Hook collaboration, and how the beer's release was affected by Hurricane Sandy. Listen in to hear Shane talk about the vulnerability of New York City, and how well New Yorkers have dealt with tragedy in the past decade. This program has been sponsored by Whole Foods.

"If you have a large portfolio of craft beers, things get a little more difficult because you need a lot of ingredients. It's kind of like a restaurant." [18:15] -- Shane Welch on Let's Eat In