51 min listen
Episode 156: Heavy Seas & Jeff O’Neill
ratings:
Length:
44 minutes
Released:
Mar 26, 2013
Format:
Podcast episode
Description
Heavy Seas Beer and Peekskill Brewery are the stars of today’s Beer Sessions Radio! Jimmy Carbone is live at Jimmy’s No. 43 with Hugh Sisson and Ken Zuckerman of Heavy Seas Beer in Baltimore, Maryland. Tune in to hear how Hugh got involved in the bar business after theater school. Hugh talks about beer and food pairings, and why Heavy Seas focuses on beers that go well with food. Hugh also talks about his love for cask conditioning, and how he learned to drink cask ales in London. Learn about Hugh’s “caskerator”, and how it keeps cask beer drinkable for up to ten days! Later, Jimmy talks with Jeff O’Neill of Peekskill Brewery at New York City Beer Week’s Brewer’s Choice. Tune in to hear Jimmy, Jeff, and Tim Stendahl (Union Beer) talk about some of the best beer events at New York City Beer Week! Learn why Jeff started brewing sour beers, and how Peekskill uses a coolship to make extremely clean beers! This episode has been brought to you by GreatBrewers.com.
“Too many IPAs are focused on the bitterness. If an IPA doesn’t want to you have another beer, than it’s not a good proposition.” [3:20]
“Cask beer is the finest possible expression of draft beer.” [10:25]
— Hugh Sisson on Beer Sessions Radio
“Too many IPAs are focused on the bitterness. If an IPA doesn’t want to you have another beer, than it’s not a good proposition.” [3:20]
“Cask beer is the finest possible expression of draft beer.” [10:25]
— Hugh Sisson on Beer Sessions Radio
Released:
Mar 26, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 114: Taverns and U.S. History: Jimmy Carbones talking about taverns on this weeks episode of Beer Sessions Radio. Christine Sismondo, author of America Walks into a Bar, is in the studio to offer s perspective on the importance of taverns as gathering places throughout history. Also in the studio are Ken Tirado of Killmeyers Old Bavarian Inn and Barry Smyth of Fraunces Tavern, two of the oldest taverns in New York City. Tune in to hear about some of the beers at Killmeyers and Fraunces Tavern, the importance of owner involvement in bars, the consequences of Prohibition in the United States, and why its important to keep old tavern traditions alive. This episode has been brought to you by GreatBrewers.com. I dont see the American Revolution happening without taverns. One interesting thing about Prohibition is that people are really invested in the story as something that created more problems than it solved. To some degree, its true, but if you look at the beginning of Prohibiti by Beer Sessions Radio (TM)