This week Shawn Hager pinch hits for Doug and talks about how to make sure your beer is going to taste the way judges want it to taste in homebrew competitions. In the news: Dogfish Head, Guinness, and the alcohol tax.
Todd was away this week, so we had power-couple Stephanie Fowler (of So What’s Your Story fame) and Patty Gregorio, tech correspondent pinch hit. We discovered that people were awful before we had the technology to know it and that more »
This week, Doug and Tony talk Ancient Ales, the new beer law set to pass congress and how small breweries are saving rural America.
The third act of The Princess Bride begins with Inigo telling The Man in Black: “Let me explain. No, there is too much. Let me sum up…” This show is like that.
Lori Clough, one of the owners of 3rd Wave Brewing Company, joins us this week to talk about their canning release promotion and all the other great things going on at 3rd Wave. We also cover the weird misconception that more »
This week, Tony is MIA, but Todd and Natalee have it completely covered. They interview Day Ryan of Dogfish head about the big changes at the brewpub, what it’s like selling Dogfish Head beer all over the region and how more »
This show was sponsored, in part, by Uncle Jon’s Soaps, which makes it kind of a soap opera. By “Sponsored” we really just mean that Uncle Jon, our regular correspondent, brought us some soap that he made. Naturally, we talk fight club, beer and how awesome Roadie Joe’s can be.
Tony participated in the Reform on Tap Task Force’s first meeting and reports on how that went and how he hopes it will continue to go. Also, updates on EVO, collaborations and why you should learn to brew by the fall.
This week, Natalee DeHart pinch hits for Tony who was out doing super-secret beer stuff. The pair are joined by Bar correspondent Jack Schachter to talk about things all Ocean City and surrounding areas.
This week Shawn Hager pinch hits for Doug and talks with Tony about bare minimum homebrewing startups, the trouble with sours and brewery news from around the area including Dogfish Head’s new place, canning at 3rd Wave and Rubber Soul, and whether barleywine or an IPA better complements horseradish.