July 13, 2025 • 15 mins
Plus: Rice in Your Beer as a Main Ingredient? Will breweries be returning to glass? Beer Cocktails. Public Relations Trends Shaping the Beverage World for 2025.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Hi everyone, Gary Monterroso here and you're listening to Beverage Chronicles,
the only show where every sip tells a story and
every story goes down smooth. I'll guide you through the wild,
wonderful world of drinks, from the boldest bruise to the
most mysterious mocktails. And on today's show, I'm going to
(00:29):
be joined a little bit later by my co host
Michelle Lamb. We'll be offering some marketing tips and public
relations ideas as well, and I'm going to talk a
little bit about how some companies, beverage companies are going
back to glass packaging instead of aluminum. Several reasons why.
(00:52):
I have a feeling you can guess at least one
of them. But first, there's a saying among winemakers that
it takes a lot of good beer to create a
good wine. It's a comforting thought that reminds us of
the pleasure in enjoying well crafted drinks and stepping outside
our comfort zones every now and then. Just like wine,
(01:13):
serving beer properly is essential. The right storage, temperature, glassware,
and presentation enhance the overall experience. Discover your favorite for
summer with these recommendations. For example, if you love cabernet,
give a red wine barrel aid style a shot. Innovative
(01:37):
brewers in wine regions or those with solid winery connections,
have started aging stouts in red wine barrels. The outcome
is a coffee roast forward ale with hints of dark
berries and a bit of a wood profile, all familiar
to cabernet enthusiasts. This style often features a double digit
(02:01):
alcohol content, making it perfect for enjoying by the fire pit.
Here is my recommendation, Sierra Nevada Trip through the Woods
barrel aged style. Now, if you are a fan of
Savigard blanc, consider a Berlin or Weise. This style is
refreshingly tart with a hint of acidity, and is sometimes
(02:24):
referred to as a kettle sour, making it a great
choice for those who enjoy a bright and mouth watering drink. Now,
typically these beers are low in alcohol content. Some brewers, however,
incorporate fruit puree or flavorings, while others offer a tangy
taste with a light graham cracker note. Traditional brewers might
(02:48):
even add a splash of raspberry or woodrooft syrup to
balance the tartness. This beer is best enjoyed on the
hottest of days. My recommendation is Cartan Brewing Monkey Chase
the Weasel. For the rose all day crowd, you might
(03:08):
want to try a raspberry lambique. Lambique is a classic
Belgian style ale that's made through spontaneous fermentation using pale
malt and wheat, and it gets its fermentation from airborne yeasts.
A raspberry lambic also known as framboise, as a light
(03:31):
acidity and is infused with fresh raspberries before being aged
in oak barrels to develop more complexity. It's both tart
and sweet, with a slight pucker and a funky twist,
and its bright color is just as eye catching as
your favorite rose. Plus. With a low alcohol content also
(03:55):
known as ABV that's alcohol by volume, it's perfect for sip.
Being from brunch all the way to evening. Look for
Lindemann's framboiss. Interestingly, I want to mention that the alcohol
content on Lindeman is only two and a half percent,
which is amazing. Such a flavorful beer For these chardonnay fans,
(04:19):
grab a check lager. Not every check lager will have
a compound that gives off a buttery flavor and a room,
but some might have just a hint of it, bringing
back those familiar notes of chardonnay. If it's there, won't
be too strong, but this refreshing drink is perfect for
(04:40):
hot weather and will definitely quench your thirst. Make sure
to stock up for the concert tailgate. Look for Pilsner
Urquell now. If you love pinot noir, keep an English
barley wine on hand. When it comes to rich flavors,
in English barley wine's hard to beat. The best ones
(05:02):
have rich aromas and flavors of raisin, fig plum, and toffee,
which develop beautifully over time into a complex and satisfying sip.
Sweet and bold, It's often the ideal choice for a nightcap,
and it has a dedicated fan base. For a very
(05:23):
good reason, I want you to look for Thomas Hardy's ale.
For those in the natural wine fan club, you should
definitely try a mixed culture saison. While there are plenty
of laid back versions of this wheat forward, farmhouse style ale,
the funky ones that really embrace Brittanno mices are the
(05:46):
ones the natural wine crowd should be on the lookout
for with enticing aromas of spicy pepper, leather and earth.
It's worth the wild search to find those that have
been nicely aged. Extra points if it comes in green bottles.
Check out Yazoo Brewing embrace the funk bread saison, and finally,
(06:11):
for their Italian red enthusiasts, make sure to grab a
Flanders Red. This style can be a bit divisive among
beer lovers, but the Flanders Red is a tart, slightly
funky aged ale with a beautiful reddish color. It's a
mix of older and younger ales aged in oak, resulting
(06:34):
in flavors of balsamic vinegar and dark stone fruit. It's
all about balance and layered complexity, much like the finest
Italian wines, finishing long and dry, making it a perfect
match for grilled lobster tail. And my pick for this
(06:54):
one is Rodentbach Flemish Red Ale. Okay, and let's go
on with more beverage chronicles.
Speaker 2 (07:03):
Ever thought about rice in your beer, not as an adjunct,
but as the main ingredients.
Speaker 3 (07:09):
It's not the first thing that comes to mind, is
barley has always been king? Yeah?
Speaker 2 (07:13):
Exactly, but this article it really flips that idea on
its head. It's all about a new wave of rice malt.
Speaker 3 (07:19):
Apparently there's a whole world of rice varieties out there
that could change brewing.
Speaker 2 (07:24):
Wow, and that's what we're diving into today. So the
big takeaway is that rice malt isn't just for gluten
free beers anymore.
Speaker 3 (07:30):
Right, This research shows it could be a real game
changer for all brewers.
Speaker 2 (07:33):
Yeah, it's got the potential to be a really versatile ingredient.
Speaker 3 (07:36):
I think different varieties offer different colors, flavors, and even
enzyme levels. It's crazy.
Speaker 2 (07:41):
This all comes from a study at the University of Arkansas, right, yep.
Speaker 3 (07:44):
They malted and tested nineteen different rice varieties, A huge undertaking.
Speaker 2 (07:48):
For sure, and what do they find anything interesting?
Speaker 3 (07:51):
Some varieties had surprisingly low gelatinization.
Speaker 2 (07:55):
Temperatures, meaning what no more cereal cookers.
Speaker 3 (07:58):
Potentially seth would be right alongside barley molt. That's wild.
Speaker 2 (08:02):
That simplifies things considerably.
Speaker 3 (08:04):
It really does. It opens up a lot of possibilities
for brewers definitely.
Speaker 2 (08:08):
And the colors I read about purple rice making redworked.
Speaker 3 (08:12):
Amazing, right, and the color is stable unlike caramel molt.
That's a big plus.
Speaker 2 (08:17):
Less prone to oxidation.
Speaker 3 (08:19):
Exactly, Plus some varieties offer unique aromas and flavors. Very cool.
Speaker 2 (08:24):
I was surprised to learn that some rice varieties are
high in nitrogen and protein.
Speaker 3 (08:28):
That's a big deal. It means you might not need
to add extra nutrients.
Speaker 2 (08:31):
That's efficient, less fuss, more beer precisely, and the enzymes.
Rice is usually low in amylase right, true.
Speaker 3 (08:38):
But these varieties have plenty of limit dextromes.
Speaker 2 (08:41):
Interesting, so complete sacrification is possible.
Speaker 3 (08:44):
Even without adding extra enzymes. In some cases, the efficiency
isn't quite as high as barley, but it's promising.
Speaker 2 (08:50):
Yeah. What about the aroma and flavor profiles.
Speaker 3 (08:54):
That's where it gets really interesting. Aromatic varieties like basmadi
and jasmine carry their characters sticks over to the beer
I can imagine, and the non aromatic ones they offer
a clean, neutral base perfect for certain styles. Makes sense.
Speaker 2 (09:08):
This research has huge implications, doesn't it, especially considering barley
prices and climate change.
Speaker 3 (09:13):
Absolutely, rice yields are much higher than Barley's, a lot higher.
Speaker 2 (09:17):
And it grows in places where barley doesn't.
Speaker 3 (09:19):
That's a game changer for brewers in many parts of
the world, for sure.
Speaker 2 (09:23):
So what's the next.
Speaker 3 (09:24):
Step Scaling up the malting process and getting this malt
into the hands of brewers that's key.
Speaker 2 (09:30):
And educating brewers about the possibilities exactly.
Speaker 3 (09:33):
There's a huge opportunity for collaboration between brewers and rice farmers.
I agree.
Speaker 2 (09:37):
It's like the hop revolution all over again.
Speaker 3 (09:39):
It really is a new ingredient with the potential to
transform the brewing landscape. It's exciting and.
Speaker 2 (09:45):
It's exciting to think about the creative possibilities. The researchers
are planning to study two hundred and fifty more rice varieties.
Speaker 3 (09:51):
That's going to be a gold mine of data.
Speaker 2 (09:53):
Wow, it'll help informs future breeding efforts. So rice malt
from a niche ingredient to a potential game chain.
Speaker 3 (10:00):
It's a fascinating development and I can't wait to see
what brewers do with it. The possibilities are endless.
Speaker 2 (10:05):
That was a great discussion. Thanks.
Speaker 4 (10:09):
Welcome back to Beverage Chronicles, where we pour the stories
behind the spirits. I'm Michelle Lamb, and today we're diving
into something close to my heart, public relations trends that
are reshaping the beverage world in twenty twenty five. Whether
you're a small batch distiller, a family owned winery, wait,
global spirits. Brand understanding how to tell your story is
(10:31):
stressed as important as crafting what's inside a bottle. So
let's pop the cork on the top PR trends you
need to know, and I'll be breaking down three key
takeaways through each so you can apply them right away
to your own brand strategy. PR experience and immersive tastings
The first one, pop ups are important, Chef collaborations also important,
(10:55):
and multisensory events are also highly recommend and shareable. It's
all about the experience now. The second one, press and
influencers one too. Yes, experience experience, experience the event, the tastings,
the food pairings, the atmosphere, the core, the service, not
(11:18):
just receive a product. Number three, event PR builds extremely
strong media impressions relationships than digital only campaigns. Human interaction
is still highly highly desirable. All right, guys, And that's
to wrap up for today's beverage Chronicles spotlight on one
of the top PR trends helping beverage brands build buzz
(11:39):
and loyalty. If you like more support in bringing your
brand story to life, visit us at www dot Brooklynnemedia
dot com, or you can email me directly at Michelle
at Brooklynnightmedia dot com as well, don't forget to follow
us at mL Brooklynnight Media on Instagram. Again, this is
Michelle Lamb. Thanks for tuning in and as always, keep
(12:00):
pouring with purpose and leading with story.
Speaker 1 (12:03):
I appreciate those reports from our brew crew and next
from my co host Michelle Lamb. Now, I want to
close by talking about a type of drink that you
may never have experienced, and it's called a beer cocktail. Yeah,
you heard me write a beer cocktail. I'm gonna share
a tasty one I had and it was called the
(12:25):
Dog Days of Summer. And I'm gonna give you the
ingredients now. But if you want to see it in print,
check out Beverage Chronicles dot com. There's a section at
the bottom of the page where you can send us
a message. Do that and I'll get back to you.
That's Beverage Chronicles dot com. So in terms of the ingredients,
(12:45):
we're talking about one half ounce of cherry hearing. I'll
explain what that is a little bit later. One half
ounce cherry hearing, a half ounce of sweet vermouth, a
half ounce of lemon juice, a half ounce of bourban
and eight ounces of Samuel Adams Summer Ale. And what
(13:05):
you do is you combine the cherry hearing, the vermouth,
the lemon juice, the bourbon and the sam Adams Summer
Ale in a high ball glass and you can, if
you want, garnish it with a lemon wheel. Now, this
easy cocktail gets this vibrant red hue from cherry hearing,
and what that is is it's also known as cherry
liquor or cherry cordial. Besides giving you the drink its color,
(13:30):
the hearing brings in flavors of strawberry jam along with
hints of marzipan and pine. Now, if you don't have
sweet vermouth in your home bar, and if you haven't
been making vermooth sprintzes where you've been, you should think
about picking up a bottle to make this cocktail and
later use it in classic drinks like a Manhattan, which
(13:50):
requires carpano antica formula rye and also bitters, or a popular,
let's say, low alcohol drink like an America, which also
includes compari and club Soda. Beer is the key ingredient
in this drink, so your choice really affects the overall flavor.
Now I had these as I mentioned, the sam Adams
(14:12):
Summer Ale, and this is a classic American wheat beer
with hints of lemon and lime peel, and its acidity
pairs really well with the natural sweetness of the cherry hearing. Now,
the beer, the sam Adams Summer Al, weighs in at
five point three percent alcohol by volume, meaning meaning that
(14:33):
it's a low alcohol option to mix with bourbon and
sweet vermouth. And like I said, we generally serve our
dog days of Summer Ale and a highball glass, but
a Pyrex drinking glass also offers kind of a cheecken
simple way to enjoy this warm weather cocktail. And that
is it for this week's episode of Beverage Chronicles, IP
(14:55):
Gary Montroso saying we'll see you again next week.
Hi everyone, Gary Monterroso here and you're listening to Beverage Chronicles,
the only show where every sip tells a story and
every story goes down smooth. I'll guide you through the wild,
wonderful world of drinks, from the boldest bruise to the
most mysterious mocktails. And on today's show, I'm going to
(00:29):
be joined a little bit later by my co host
Michelle Lamb. We'll be offering some marketing tips and public
relations ideas as well, and I'm going to talk a
little bit about how some companies, beverage companies are going
back to glass packaging instead of aluminum. Several reasons why.
(00:52):
I have a feeling you can guess at least one
of them. But first, there's a saying among winemakers that
it takes a lot of good beer to create a
good wine. It's a comforting thought that reminds us of
the pleasure in enjoying well crafted drinks and stepping outside
our comfort zones every now and then. Just like wine,
(01:13):
serving beer properly is essential. The right storage, temperature, glassware,
and presentation enhance the overall experience. Discover your favorite for
summer with these recommendations. For example, if you love cabernet,
give a red wine barrel aid style a shot. Innovative
(01:37):
brewers in wine regions or those with solid winery connections,
have started aging stouts in red wine barrels. The outcome
is a coffee roast forward ale with hints of dark
berries and a bit of a wood profile, all familiar
to cabernet enthusiasts. This style often features a double digit
(02:01):
alcohol content, making it perfect for enjoying by the fire pit.
Here is my recommendation, Sierra Nevada Trip through the Woods
barrel aged style. Now, if you are a fan of
Savigard blanc, consider a Berlin or Weise. This style is
refreshingly tart with a hint of acidity, and is sometimes
(02:24):
referred to as a kettle sour, making it a great
choice for those who enjoy a bright and mouth watering drink. Now,
typically these beers are low in alcohol content. Some brewers, however,
incorporate fruit puree or flavorings, while others offer a tangy
taste with a light graham cracker note. Traditional brewers might
(02:48):
even add a splash of raspberry or woodrooft syrup to
balance the tartness. This beer is best enjoyed on the
hottest of days. My recommendation is Cartan Brewing Monkey Chase
the Weasel. For the rose all day crowd, you might
(03:08):
want to try a raspberry lambique. Lambique is a classic
Belgian style ale that's made through spontaneous fermentation using pale
malt and wheat, and it gets its fermentation from airborne yeasts.
A raspberry lambic also known as framboise, as a light
(03:31):
acidity and is infused with fresh raspberries before being aged
in oak barrels to develop more complexity. It's both tart
and sweet, with a slight pucker and a funky twist,
and its bright color is just as eye catching as
your favorite rose. Plus. With a low alcohol content also
(03:55):
known as ABV that's alcohol by volume, it's perfect for sip.
Being from brunch all the way to evening. Look for
Lindemann's framboiss. Interestingly, I want to mention that the alcohol
content on Lindeman is only two and a half percent,
which is amazing. Such a flavorful beer For these chardonnay fans,
(04:19):
grab a check lager. Not every check lager will have
a compound that gives off a buttery flavor and a room,
but some might have just a hint of it, bringing
back those familiar notes of chardonnay. If it's there, won't
be too strong, but this refreshing drink is perfect for
(04:40):
hot weather and will definitely quench your thirst. Make sure
to stock up for the concert tailgate. Look for Pilsner
Urquell now. If you love pinot noir, keep an English
barley wine on hand. When it comes to rich flavors,
in English barley wine's hard to beat. The best ones
(05:02):
have rich aromas and flavors of raisin, fig plum, and toffee,
which develop beautifully over time into a complex and satisfying sip.
Sweet and bold, It's often the ideal choice for a nightcap,
and it has a dedicated fan base. For a very
(05:23):
good reason, I want you to look for Thomas Hardy's ale.
For those in the natural wine fan club, you should
definitely try a mixed culture saison. While there are plenty
of laid back versions of this wheat forward, farmhouse style ale,
the funky ones that really embrace Brittanno mices are the
(05:46):
ones the natural wine crowd should be on the lookout
for with enticing aromas of spicy pepper, leather and earth.
It's worth the wild search to find those that have
been nicely aged. Extra points if it comes in green bottles.
Check out Yazoo Brewing embrace the funk bread saison, and finally,
(06:11):
for their Italian red enthusiasts, make sure to grab a
Flanders Red. This style can be a bit divisive among
beer lovers, but the Flanders Red is a tart, slightly
funky aged ale with a beautiful reddish color. It's a
mix of older and younger ales aged in oak, resulting
(06:34):
in flavors of balsamic vinegar and dark stone fruit. It's
all about balance and layered complexity, much like the finest
Italian wines, finishing long and dry, making it a perfect
match for grilled lobster tail. And my pick for this
(06:54):
one is Rodentbach Flemish Red Ale. Okay, and let's go
on with more beverage chronicles.
Speaker 2 (07:03):
Ever thought about rice in your beer, not as an adjunct,
but as the main ingredients.
Speaker 3 (07:09):
It's not the first thing that comes to mind, is
barley has always been king? Yeah?
Speaker 2 (07:13):
Exactly, but this article it really flips that idea on
its head. It's all about a new wave of rice malt.
Speaker 3 (07:19):
Apparently there's a whole world of rice varieties out there
that could change brewing.
Speaker 2 (07:24):
Wow, and that's what we're diving into today. So the
big takeaway is that rice malt isn't just for gluten
free beers anymore.
Speaker 3 (07:30):
Right, This research shows it could be a real game
changer for all brewers.
Speaker 2 (07:33):
Yeah, it's got the potential to be a really versatile ingredient.
Speaker 3 (07:36):
I think different varieties offer different colors, flavors, and even
enzyme levels. It's crazy.
Speaker 2 (07:41):
This all comes from a study at the University of Arkansas, right, yep.
Speaker 3 (07:44):
They malted and tested nineteen different rice varieties, A huge undertaking.
Speaker 2 (07:48):
For sure, and what do they find anything interesting?
Speaker 3 (07:51):
Some varieties had surprisingly low gelatinization.
Speaker 2 (07:55):
Temperatures, meaning what no more cereal cookers.
Speaker 3 (07:58):
Potentially seth would be right alongside barley molt. That's wild.
Speaker 2 (08:02):
That simplifies things considerably.
Speaker 3 (08:04):
It really does. It opens up a lot of possibilities
for brewers definitely.
Speaker 2 (08:08):
And the colors I read about purple rice making redworked.
Speaker 3 (08:12):
Amazing, right, and the color is stable unlike caramel molt.
That's a big plus.
Speaker 2 (08:17):
Less prone to oxidation.
Speaker 3 (08:19):
Exactly, Plus some varieties offer unique aromas and flavors. Very cool.
Speaker 2 (08:24):
I was surprised to learn that some rice varieties are
high in nitrogen and protein.
Speaker 3 (08:28):
That's a big deal. It means you might not need
to add extra nutrients.
Speaker 2 (08:31):
That's efficient, less fuss, more beer precisely, and the enzymes.
Rice is usually low in amylase right, true.
Speaker 3 (08:38):
But these varieties have plenty of limit dextromes.
Speaker 2 (08:41):
Interesting, so complete sacrification is possible.
Speaker 3 (08:44):
Even without adding extra enzymes. In some cases, the efficiency
isn't quite as high as barley, but it's promising.
Speaker 2 (08:50):
Yeah. What about the aroma and flavor profiles.
Speaker 3 (08:54):
That's where it gets really interesting. Aromatic varieties like basmadi
and jasmine carry their characters sticks over to the beer
I can imagine, and the non aromatic ones they offer
a clean, neutral base perfect for certain styles. Makes sense.
Speaker 2 (09:08):
This research has huge implications, doesn't it, especially considering barley
prices and climate change.
Speaker 3 (09:13):
Absolutely, rice yields are much higher than Barley's, a lot higher.
Speaker 2 (09:17):
And it grows in places where barley doesn't.
Speaker 3 (09:19):
That's a game changer for brewers in many parts of
the world, for sure.
Speaker 2 (09:23):
So what's the next.
Speaker 3 (09:24):
Step Scaling up the malting process and getting this malt
into the hands of brewers that's key.
Speaker 2 (09:30):
And educating brewers about the possibilities exactly.
Speaker 3 (09:33):
There's a huge opportunity for collaboration between brewers and rice farmers.
I agree.
Speaker 2 (09:37):
It's like the hop revolution all over again.
Speaker 3 (09:39):
It really is a new ingredient with the potential to
transform the brewing landscape. It's exciting and.
Speaker 2 (09:45):
It's exciting to think about the creative possibilities. The researchers
are planning to study two hundred and fifty more rice varieties.
Speaker 3 (09:51):
That's going to be a gold mine of data.
Speaker 2 (09:53):
Wow, it'll help informs future breeding efforts. So rice malt
from a niche ingredient to a potential game chain.
Speaker 3 (10:00):
It's a fascinating development and I can't wait to see
what brewers do with it. The possibilities are endless.
Speaker 2 (10:05):
That was a great discussion. Thanks.
Speaker 4 (10:09):
Welcome back to Beverage Chronicles, where we pour the stories
behind the spirits. I'm Michelle Lamb, and today we're diving
into something close to my heart, public relations trends that
are reshaping the beverage world in twenty twenty five. Whether
you're a small batch distiller, a family owned winery, wait,
global spirits. Brand understanding how to tell your story is
(10:31):
stressed as important as crafting what's inside a bottle. So
let's pop the cork on the top PR trends you
need to know, and I'll be breaking down three key
takeaways through each so you can apply them right away
to your own brand strategy. PR experience and immersive tastings
The first one, pop ups are important, Chef collaborations also important,
(10:55):
and multisensory events are also highly recommend and shareable. It's
all about the experience now. The second one, press and
influencers one too. Yes, experience experience, experience the event, the tastings,
the food pairings, the atmosphere, the core, the service, not
(11:18):
just receive a product. Number three, event PR builds extremely
strong media impressions relationships than digital only campaigns. Human interaction
is still highly highly desirable. All right, guys, And that's
to wrap up for today's beverage Chronicles spotlight on one
of the top PR trends helping beverage brands build buzz
(11:39):
and loyalty. If you like more support in bringing your
brand story to life, visit us at www dot Brooklynnemedia
dot com, or you can email me directly at Michelle
at Brooklynnightmedia dot com as well, don't forget to follow
us at mL Brooklynnight Media on Instagram. Again, this is
Michelle Lamb. Thanks for tuning in and as always, keep
(12:00):
pouring with purpose and leading with story.
Speaker 1 (12:03):
I appreciate those reports from our brew crew and next
from my co host Michelle Lamb. Now, I want to
close by talking about a type of drink that you
may never have experienced, and it's called a beer cocktail. Yeah,
you heard me write a beer cocktail. I'm gonna share
a tasty one I had and it was called the
(12:25):
Dog Days of Summer. And I'm gonna give you the
ingredients now. But if you want to see it in print,
check out Beverage Chronicles dot com. There's a section at
the bottom of the page where you can send us
a message. Do that and I'll get back to you.
That's Beverage Chronicles dot com. So in terms of the ingredients,
(12:45):
we're talking about one half ounce of cherry hearing. I'll
explain what that is a little bit later. One half
ounce cherry hearing, a half ounce of sweet vermouth, a
half ounce of lemon juice, a half ounce of bourban
and eight ounces of Samuel Adams Summer Ale. And what
(13:05):
you do is you combine the cherry hearing, the vermouth,
the lemon juice, the bourbon and the sam Adams Summer
Ale in a high ball glass and you can, if
you want, garnish it with a lemon wheel. Now, this
easy cocktail gets this vibrant red hue from cherry hearing,
and what that is is it's also known as cherry
liquor or cherry cordial. Besides giving you the drink its color,
(13:30):
the hearing brings in flavors of strawberry jam along with
hints of marzipan and pine. Now, if you don't have
sweet vermouth in your home bar, and if you haven't
been making vermooth sprintzes where you've been, you should think
about picking up a bottle to make this cocktail and
later use it in classic drinks like a Manhattan, which
(13:50):
requires carpano antica formula rye and also bitters, or a popular,
let's say, low alcohol drink like an America, which also
includes compari and club Soda. Beer is the key ingredient
in this drink, so your choice really affects the overall flavor.
Now I had these as I mentioned, the sam Adams
(14:12):
Summer Ale, and this is a classic American wheat beer
with hints of lemon and lime peel, and its acidity
pairs really well with the natural sweetness of the cherry hearing. Now,
the beer, the sam Adams Summer Al, weighs in at
five point three percent alcohol by volume, meaning meaning that
(14:33):
it's a low alcohol option to mix with bourbon and
sweet vermouth. And like I said, we generally serve our
dog days of Summer Ale and a highball glass, but
a Pyrex drinking glass also offers kind of a cheecken
simple way to enjoy this warm weather cocktail. And that
is it for this week's episode of Beverage Chronicles, IP
(14:55):
Gary Montroso saying we'll see you again next week.
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Cardiac Cowboys
The heart was always off-limits to surgeons. Cutting into it spelled instant death for the patient. That is, until a ragtag group of doctors scattered across the Midwest and Texas decided to throw out the rule book. Working in makeshift laboratories and home garages, using medical devices made from scavenged machine parts and beer tubes, these men and women invented the field of open heart surgery. Odds are, someone you know is alive because of them. So why has history left them behind? Presented by Chris Pine, CARDIAC COWBOYS tells the gripping true story behind the birth of heart surgery, and the young, Greatest Generation doctors who made it happen. For years, they competed and feuded, racing to be the first, the best, and the most prolific. Some appeared on the cover of Time Magazine, operated on kings and advised presidents. Others ended up disgraced, penniless, and convicted of felonies. Together, they ignited a revolution in medicine, and changed the world.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.