Episodes | Heritage Radio Network

a 501c3 non-profit organization founded by

Heritage Foods USA

UPCOMING
NEWS/EVENTS

Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.

We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.

We'll be at the Great GoogaMooga May 17-19th! Come find us at the Roberta's Urban Renaissance Fair party or find us roaming around and getting interviews.

More News...
<< Prev || Next >>

SCHEDULE

SUNDAY
12:00-12:45 - The Main Course
1:00-1:30 - What Doesn't Kill You
2:00-2:30 - The Mike & Judy Show
3:00-4:00 - The Morning After

MONDAY
12:00-12:30 - Feeding the Future
1:00-1:30 - Eat Your Words
2:00-3:00 - Snacky Tunes
3:30-4:00 - Hot Grease
5:00-5:30 - How to Behave
6:00-6:45 - No Chef's Allowed
7:00-7:30 - Fuhmentaboudit!

TUESDAY
11:00-11:30 - Wild Game Domain
12:00-12:40 - Cooking Issues
3:00-3:30 - The Food Seen
4:00-4:30 - Greenhorn Radio
5:00-5:45 - Beer Sessions Radio (TM)
6:30-7:00 - Let's Get Real

WEDNESDAY
10:00-10:30 - In The Drink
11:00-11:30 - Taste Matters
12:00-12:45 - Chef's Story
1:00-1:25 - Evolutionaries
4:00-4:30 - The Speakeasy
5:00-5:30 - the business of The Business

THURSDAY
11:00-11:30 - After the Jump
12:00-12:30 - A Taste of the Past
1:00-1:30 - The Farm Report
6:00-6:30 - U Look Hungry
7:30-9:00 - Gunwash
9:30-10:30 - Full Service Radio

FRIDAY
4:00-4:30 - Cutting the Curd

SPECIAL PROGRAMS
HRN Prime

HRN Community Sessions

Wholesome Wave Presents: It's More Than Food

My Welcome Table by Jessica B. Harris

GrowNYC Market Update

Rooftop Farming Update with Ben Flanner

Listennow

24/7 Stream

Specials and Highlights

Beer Sessions Radio (TM) - Episode 45 - Belgian Beer

First Aired - 01/11/2011 05:00PM
Download MP3 (Full Episode)

Hosted By

Beer-sessions-radio

Sponsored by

Untitled-2

This week on Beer Sessions Jimmy, Ray and company focus entirely on Belgian Beer. They are joined, as always, by an esteemed panel of guests including Wendy Littlefield of Vanberg and Dewulf and Tony Forder of Ale Street News. The gang discusses everything about beer made in Belgium, including brewing techniques, the tradition of bottling and how Americans found inspiration in the old methods of the Belgians. Tune in and learn about everything from the lack of drafts in Belgium to the food and drink making traditions of monks and nuns. This episode was sponsored by GreatBrewers.com - the #1 beer site on the internet!

Update Required To play the media you will need to either update your browser to a recent version or update your Flash plugin.

Jump to Segment:

Beer Sessions Introduction: Belgian Beer! (19:00)

Tags:

Beer Sessions, Heritage Radio Network, Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a, Fuller's - ESB, Wendy Littlefield, Vanberg and Dewulf, Belgian beer, Wendy had a big role in changing American perception of Belgian beer, DuPont, Lambucha, Lambic beer and kombucha, at the turn of the century there were 1200 beers from Belgian, there has been a tremendous consolidation, label beers, same beer made for different villages, contract brewing, people brew in their garage in Belgium, Hop - Ruiter, unfiltered, Ben Wood, Union Beer Distributors, Tony Forder, Ale Street News, Beer Paradise tour, lambic producers, In Defense of Great Thirst, top 5 places to go in Belgium, Brussels, Musée Magritte, usually bottled beer is served in Belgium, Wallonia, DuPont Brewery,

Place of Interest in Belgium (15:25)

Tags:

Bruges, Belgian laws, you can send beer back if the bottle has been opened or if the beer was served in an incorrect glass, Will Stephens, Beermenus.com, why is bottled beer so much more popular than draft in Belgium?, breweries are very small, Duvel drafts are available in the US but not Belgium, refermentation in the bottle, importers facilitate the draft product, Belgian/French border, original brewing bastillon, beer brewed to session strength, wheat beers, Saison, Belgium has more Michelin starred restaurants per capita than France, cooking with Lambic, how long would it have taken for people to discover Belgian beer if not for Michael Jackson?,

A Taste of Heaven: A Guide to Food and Drink made by Monks and Nuns (18:42)

Tags:

Madeline Scherb, A Taste of Heaven: A Guide to Food and Drink made by Monks and Nuns, took 6 years to get out, self sufficient communities, most monks and nuns are vegetarian, some make goose liver pate, French charcuterie, women as brewers, when will nuns start brewing?, trappist beer, Sam Merritt, Charlie Trotter, beer miso and beef cheeks, tea bags of hops, man sized tea bags, Ommegang Three Philosophers Beer, barley wine, bottle conditioned beer, active yeast in the bottle, Saison DuPont, desert island beer, aged lambic, American brewers have adapted to Belgian style, comparative tastings help you figure out what you like, old lambics are meant to be flat,

blog comments powered by Disqus

TAG CLOUD

acidity aging agriculture alcohol Alice Waters antibiotics apples apprenticeship arugula asparagus bacon bacteria Baltimore barbecue beans beef beer beets Ben Flanner blog bread brewing Brooklyn brunch Bushwick business butter California cancer carbonation catering champagne charcuterie Chardonnay's cheese chef chefs Chicago chicken chickens chili chocolate cider cocktail cocktails coffee community compost cookbook cookbooks cooking corn craft beer creativity CSA culinary education culinary school culture curing dairy Danny Meyer design diet distribution DIY duck economy education eggs Eleven Madison Park farm farm to table farmer's market farmers farming fast food FDA fermentation fine dining fish flavor food food culture food justice food media food memories food safety foodie foodies foodiness foraging France fried chicken front of house Front of House fruit fundraising garden gardening garlic gin gluten-free GMO goat grain grains Gramercy Tavern grapes Greenmarket Greenpoint health Heritage Foods USA home cooking homebrew Homebrew Alley homebrewing honey hops hospitality hunting Hurricane Sandy ice cream immigrants ingredients IPA Italy James Beard Awards Japan Jeanne Hodesh Jewish Jimmy's No. 43 journalism kale Kickstarter kitchen kombucha kosher lamb lettuce livestock Liz Carollo local London Maine malt management Manhattan Mark Ladner marketing meat meatballs menu menu design Miami Michael Pollan milk mixology music New Orleans New York New York City non-profit nutrition NYU obesity oil olive oil Ommegang onions opening a restaurant organic oysters pasta pickles pickling pizza plants politics pork pork belly porter Portland potatoes poultry produce protein public health Queens race ramps recipe recipes Red Hook restaurant restaurants retail rice Roberta's rye salad salmon salt San Francisco seafood seasonal seasonality seeds service social media soup sour sourcing sous vide Spain spice spinach spirits spring sugar sustainability sustainable taste tasting tea terroir The Great Googa Mooga the South Tom Colicchio tomatoes Top Chef travel Union Square USDA Valentine's Day vegan vegetables vegetarian vinegar vodka Washington D.C. water wheat whiskey Whole Foods wholesale wild yeast Williamsburg wine yeast yogurt