Beer writer and homebrewer extraordinaire Mandy Naglich geeks out with Greg about farmhouse styles, subtlety and the future of brewing. Plus a quick checkin on the state of hard seltzer. Spoiler alert, it’s doing just fine.

On today’s episode of THE FOOD SEEN, Nick Muncy is a pastry chef who’s dreams of being an artist was never lost on him.

After the Shelton Brothers' festival in Buffalo, Jimmy debriefs with Joel Shelton and BR Royla of Shelton Brothers; Amber Watts and Ron Extract of Garden Path Fermentation; Casey Wellman of Brouwerij De Ranke; Xavier Bailleux of Au Baron; Stefano Marin of Casa Bruja; Pete Lengel-Fushimi of KCBC;

This week, Jimmy and his guests talk about the pernicious Instagram phenomenon known as the #BossPour, where a glass is filled to the rim without any head, at the expense of taste and aromatics, and all for the sake of a good pic.

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too.

Today on Fuhmentaboudit, we talk to Dave Janssen of Hors Catégorie Brewing. Dave speaks to the history of grisettes, how to brew your own, and mixed fermentations. He also shares his recommendations for a perfect day in Belgium.

On this week's episode of Fuhmentaboudit!, Mary and Rachel get out of the studio to observe some fermentation right at the source. In the first half of the show, they catch up with Brian Kulbacki at Departed Soles Brewing Company in New Jersey.

Lisa Q. Fetterman is a cofounder and CEO of Nomiku, the at-home sous­-vide machine. She was recently named Forbes and Zagat 30 Under 30. Lisa’s culinary sensibilities were honed at the best restaurants in the world like Babbo, Jean Georges, and Saison.

This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the American Brewers Guild.