This week, Doug and Tony talk Spanish beer drinkers, Breakfast of Champions (the beer, not the book) and the economic bump brew pubs can give beach towns. We also play with the interactive beer map provided by The New Yorker more »
In this week’s show, we discuss the Root Beer Shandy, one businessman’s attempt to deal with the incredible demand for “Not You Father’s Root Beer.” Additionally, we discuss the new yeast strains that can be extracted from bug “fur” the more »
The big whoops! Tony forgot to hit record, so there’s no video this week, you’ll find the audio below, however and hopefully we’ll be back to doing a multimedia presentation this time next week. Here’s a link if you wanna more »
This week we speak with Jon Talkington of Brimming Horn Meadery about bees and honey, making mead, brewing beer and whether the hive tastes as good as it looks. We also talk about Delaware as the statistical best beer state more »
This week, Shawn pinch hit for Doug and he and Tony mostly talked about odd beers and the difference between gimmicky and still worth paying a premium price for and gimmicky but not worth the premium. Although we don’t do more »
This week, Doug and Tony talk a little mead, the implications of American/Scottish/American beers and whether what’s good enough for you to drink is good enough for your car. [View the story “Episode 63” on Storify]
The photo isn’t representative of the episode. I just love it! [View the story “Episode 62” on Storify]
For those of you who have visited us before: Yes, we’ve retooled again. We’ve probably got a couple of redesigns left in us, but for now, we’re back (seriously, by popular demand and everything) on iTunes, and still live at noonish from Xtreme Brewing in Laurel every Thursday.
Follow us on Twitter, Facebook and Storify for show news and at the State of the Beer G+ page for beer news and to watch the weekly live stream. Finally, check out our YouTube page for all our previous shows.