This week on BSR, Jimmy gets schooled on yeast and the history of bread and beer traditions! We welcome Lars Marius Garshol of Norway, an author and researcher in yeast and traditional farmhouse brewing; Pete Lengyel-Fushimi, NYC-based craft brewer and Jimmy’s go-to scientist; and Eric Pallant of Pennsylvania, Author of...

Our guest is Yuichiro Murai, the 29th generation of Kojiya Sanzaemon based in Aichi Prefecture, Japan. Koji, which is also called the national mold of Japan, has been used to make a majority of anything delicious in Japanese cuisine, such as miso, soy sauce, sake, and shochu. In the last...

Our guest is Maurice Dudley, who is an awamori specialist based in Okinawa. Awamori is a very important traditional alcoholic beverage from Okinawa Prefecture, but its preciousness is yet to be known outside Japan. Maurice went to Japan for the first time in 1994 as an Airman. He was stationed...

Our guest is Tetsuji Ishigaki who is a scientist and the president CEO of SOI inc. based in Shizuoka, Japan. The company produces sustainable foods and ingredients using Japanese koji mold. Tetsuji has a strong mission to help to create a fully sustainable society by providing healthy products. It...

Our guest is Michael Tremblay who is a Sake Samurai, international sake judge, sake sommelier, and certified sake educator based in Toronto, Canada. Michael is also the co-author of the excellent new book “Exploring the World of Japanese Craft Sake: Rice, Water, Earth” from Tuttle Publishing. This book is not...

Get to know David Yan Gonzalez, learn about how 818 Tequila is made, and find cocktail inspiration.

Our guest is Blake Richardson who is the president and owner of Moto-i in Minneapolis, Minnesota. Moto-i opened as a sake brewery and brewpub in 2008. There are around 20 craft sake breweries in the U.S. now, but when Blake started Moto-i, there was not much information available about Japanese...

Our guest is Mehdi Alexandre Medhaffar, who is a kurabito, or a brewmaster’s support, at Terada Honke in Chiba Prefecture near Tokyo. Mehdi is Franco-Tunisian and he has made sake at five breweries in Japan for the last 8 years. Terada Honke is distinctively unique and known for its strong...

Sam Benrubi of The Grape Nation moderates a panel with Sancho Rodriguez (AMA Brewery), Graham Pirtle (Unified Ferments), two experts in creating complex flavors without alcohol. Sancho Rodriguez of the Basque region of Spain details his journey from farming to fermentation, while Graham recounts a fateful job posting at a...

Hard Core producer Dylan Heuer interviews Jacques Perritaz of Cidrerie du Vulcain in Gruyère, Switzerland and Benoit Lesuffleur of Domaine Lesuffleur in Normandy, France. They share the stories behind their ciders and dive deep into apple varieties, biodiversity and heritage. Plus they discuss consumer differences in Europe versus the U.S...