Howdy there, caskers! It’s been a whirlwind of a month! After all the hustle and bustle of the holidays, birthdays, and the gently aggressive caress of COVID, we are happy to say that C&amp;C is back! This Valentines day it’s okay to be a little frosty. So long as it involves a little sweet treat of ice wine.

Howdy there, caskers! It’s been a whirlwind of a month! After all the hustle and bustle of the holidays, birthdays, and the gently aggressive caress of COVID, we are happy to say that C&amp;C is back! This Valentines day it’s okay to be a little frosty. So long as it involves a little sweet treat of ice wine.

Ep. 21 - The Chilling Tale of Ice Wine

Fred switches things up this week with one of the most popular brewed beverages in the world: Tea.

Ep. 20 - World of Tea

Welcome to the fourth and final chapter of Whisk(e)y Winter. Ever heard of Singani? In this episode, you’ll hear tale and tune of this Bolivian eau de vie.

Welcome to the fourth and final chapter of Whisk(e)y Winter. Ever heard of Singani? In this episode, you’ll hear tale and tune of this Bolivian eau de vie.

Ep. 19 - Whisk(e)y Winter, pt. 4: Singani

In the third installment of Whisk(e)y Winter we hear a tale of love that transformed the Japanese whisky market. Fred also describes some of the unique features that make Japanese whisky so exceptional.

Ep. 18 - Whisk(e)y Winter, pt. 3: Japanese Whisky

Ahh, the wonderful world of whisky and… lawn care?!Whisk(e)y Winter continues as we explore whisky with no “E”. Fred takes us to Scotland where we learn regional whisky profiles, which glass to drink from, and the connection between whiskey and your lawn.

Ahh, the wonderful world of whisky and… lawn care?! Whisk(e)y Winter continues as we explore whisky with no “E”. Fred takes us to Scotland where we learn regional whisky profiles, which glass to drink from, and the connection between whiskey and your lawn.

Ep. 17 - Whisk(e)y Winter, pt. 2: Whisky with No E

Welcome to our first episode of Whisk(e)y Winter!What is up with the different spellings of whisk(e)y? Well, it’s not nearly as clear as you’d think. We’re starting our few weeks’ tour in America, where Bourbons and Tennessee whisk(e)ys abound. Next week: Scotch.

Welcome to our first episode of Whisk(e)y Winter! What is up with the different spellings of whisk(e)y? Well, it’s not nearly as clear as you’d think. We’re starting our few weeks’ tour in America, where Bourbons and Tennessee whisk(e)ys abound. Next week: Scotch.

Ep. 16 - Whisk(e)y Winter, pt. 1: Whiskey with an E

Time to ask our host, Fred, some questions! It's a fun, casual episode (Fred didn't prep the answers, so it's all off the cuff), feat. the producers. Here are the questions that were sent in:- Is homebrewing a dying hobby?- Could I be allergic to sulfites?- Has anyone ever brewed a beer using breakfast cereal?- Is the quality of wine today any better than wine made centuries ago?- What is Fred's favorite whiskey?- Can you ferment milk?- Are there cultures or areas of the world who have 	never made alcohol?- What is the most popular beverage in the world today?

Time to ask our host, Fred, some questions! It's a fun, casual episode (Fred didn't prep the answers, so it's all off the cuff), feat. the producers. Here are the questions that were sent in: - Is homebrewing a dying hobby? - Could I be allergic to sulfites? - Has anyone ever brewed a beer using breakfast cereal? - Is the quality of wine today any better than wine made centuries ago? - What is Fred's favorite whiskey? - Can you ferment milk? - Are there cultures or areas of the world who have 	never made alcohol? - What is the most popular beverage in the world today?

Ep. 15 - Q&A

Giving you the tools you need to be hop-savvy, even if you prefer an American style light Pilsner to an aggressively hopped Imperial IPA. Delicious, dank, and a little dangerous.And don’t forget: we’re doing a Q&amp; A episode in a few weeks, and we want your questions! Check out the Contact page on our website (thecaskandthecurious.com) and send your inquiries on over.

Giving you the tools you need to be hop-savvy, even if you prefer an American style light Pilsner to an aggressively hopped Imperial IPA. Delicious, dank, and a little dangerous. And don’t forget: we’re doing a Q&amp; A episode in a few weeks, and we want your questions! Check out the Contact page on our website (<a href="http://thecaskandthecurious.com" rel="nofollow" target="_blank">thecaskandthecurious.com</a>) and send your inquiries on over.

Ep. 14 - Hops: Learning to Love Our Bitter Little Friend

Mead (sometimes referred to as honey wine) is made by fermenting honey, sometimes including herbs or fruits. It's an ancient drink, found in quite a few countries, but is famously related to Samhain...known today as Halloween.

Ep. 13 - Mead: The Elixir of Halloween

This episode is all about spirits: the favorite drinks (not all alcoholic, of course) of some famous writers, painters, musicians, and actors. There's someone in here for everyone: Ernest Hemmingway; Ian Fleming; Truman Capote; Harper Lee; Maya Angelou; Vincent Van Gogh; Pablo Picasso; Frida Kahlo; Elvis Presley; John Lennon and George Harrison; Eartha Kitt; Jim Morrison; Bela Lugosi; Boris Karloff; Lon Chaney Jr.; Bruce Lee; the cast of Bewitched; and Walt Disney. Will there be a dad joke about Frankenstein? Absolutely.

This episode is all about spirits: the favorite drinks (not all alcoholic, of course) of some famous writers, painters, musicians, and actors. There's someone in here for everyone: Ernest Hemmingway; Ian Fleming; Truman Capote; Harper Lee; Maya Angelou; Vincent Van Gogh; Pablo Picasso; Frida Kahlo; Elvis Presley; John Lennon and George Harrison; Eartha Kitt; Jim Morrison; Bela Lugosi; Boris Karloff; Lon Chaney Jr.; Bruce Lee; the cast of Bewitched; and Walt Disney. Will there be a dad joke about Frankenstein? Absolutely.

Ep. 12 - Spirits of the Dead

A podcast about things bottled or brewed.  Welcome, all who are interested: the industry professionals, the home-brewing novices, and—of course—the casually curious.

Amontillado is an infamous sherry. But what is sherry, exactly? How could it possibly be worth dying for? A brief mention of the history of Poe's story, followed by a tale of mystery--or, rather, the solution. What is it that makes sherry so special? And which should I enjoy with my dinner? All is revealed. *cue spooky music*

Amontillado is an infamous sherry. But what is sherry, exactly? How could it possibly be worth dying for? A brief mention of the history of Poe's story, followed by a tale of mystery--or, rather, the solution. What is it that makes sherry so special? And which should I enjoy with my dinner? All is revealed. *cue spooky music*

Ep. 11 - A Cask of Amontillado

Root beer is just about as American as apple pie (more than apple pie, really, as safrole was used by Indigenous Americans long before its use in root beer). Its history includes providing old time teetotalers with a tasty drink, and proving to be a useful delivery vehicle for giving kids opium. Fred shares more of this fascinating history, as well as his own infamous recipe (it exploded in the basement).

Ep. 10 - Good Golly, Miss Molly—If Only the Teetolaers Had Known (About Root Beer)

Combining alcohol and marijuana is called "crossfading." But what if, instead of enjoying the two concurrently, you combined the two? If you take it to the next level, you’ll have (at least) a few things to consider: the style, the flavor, and the FDA.

Ep. 9 - Marijuana & Beer: Strange Bedfellows or Friends with Benefits

Ok, hoopers and coopers and drinkers of fine wine (or scotch): today's episode is a look at the cask--that simple, unassuming oak vessel with deeply flavorful secrets. What differences will you find in a wine aged in French oak vs American? What about French oaks from different local forests?

Ep. 8 - A Cask for the Curious

Cork trees are an important part of the vintner business, certain countries' economies, and the ecosystem. They range in quality and availability, and are a fair measure of the wine inside the bottle you're purchasing. That said, a bottle of wine that needs no aging may utilize a less high-end cork, as it's a little less important.Long story short: it's a sustainable classic, so, given the option, go for the bottle with the cork!

Cork trees are an important part of the vintner business, certain countries' economies, and the ecosystem. They range in quality and availability, and are a fair measure of the wine inside the bottle you're purchasing. That said, a bottle of wine that needs no aging may utilize a less high-end cork, as it's a little less important. Long story short: it's a sustainable classic, so, given the option, go for the bottle with the cork!

Ep. 7 - Cork Really Does Grow on Trees

Home distilling of alcohol still isn't legal in the USA. Why is that? It's...kind of Alexander Hamilton's fault. (In part, at least.)Fred covers how distilling works, a little bit of history, and why the current laws surrounding it are pretty darn absurd.Fred also covers how distilling works, and why the current laws surrounding it are pretty absurd.

Home distilling of alcohol still isn't legal in the USA. Why is that? It's...kind of Alexander Hamilton's fault. (In part, at least.) Fred covers how distilling works, a little bit of history, and why the current laws surrounding it are pretty darn absurd. Fred also covers how distilling works, and why the current laws surrounding it are pretty absurd.

Ep. 6 - Essential Oil of Alcohol

It all started in 1976 with a Montana man in a Portland brewery. Ray Yatsko was a graduate of the prestigious Siebel Institute in Chicago, and he brought those skills with him to Blitz Weinhard. His work there inspired many, and proved to the industry that craft brewing could be both creative and profitable.Huge thanks to the Siebel Institute in Chicago for their contributions to this episode. If you'd like to see a photo of Ray or link to the Seibel Institute's website, we have them in this week's show notes on the website.

It all started in 1976 with a Montana man in a Portland brewery. Ray Yatsko was a graduate of the prestigious Siebel Institute in Chicago, and he brought those skills with him to Blitz Weinhard. His work there inspired many, and proved to the industry that craft brewing could be both creative and profitable. Huge thanks to the Siebel Institute in Chicago for their contributions to this episode. If you'd like to see a photo of Ray or link to the Seibel Institute's website, we have them in this week's show notes on the website.

Ep. 5 - Who Gave Birth to the Craft Brewing Industry?

This is largely a history lesson for those who want a deeper look into Absinthe's past, or who want to learn the meaning of "louche." This episode is best enjoyed in an oversized chair, with a Sazerac or black licorice close at hand.

This is largely a history lesson for those who want a deeper look into Absinthe's past, or who want to learn the meaning of "louche." This episode is best enjoyed in an oversized chair, with a Sazerac or black licorice close at hand.

Ep. 4 - The Misunderstood and Much Maligned Green Fairy

We all know about microbrewing, but do you know about nanobrewing? It’s a real thing! In this episode, Fred interviews Jason Rizos of Funhouse Brews. They discuss what a nanobrewery is, exactly (including a short history and comparison to other forms of breweries/pubs), and how Jason found his way into this particular sub-field. Join them as they discuss both practical business aspects and the pleasures of constant experimentation (ex: toasting his own malt). Aside: we got to try the Squirrel Riot Brown in the studio, and it was truly delicious.Funhouse Brews: https://www.funhousebrews.com/On instagram: @funhousebrewsCharlie Papazian: https://en.wikipedia.org/wiki/Charlie_Papazian  also: “The Schoolteacher Who Sparked America’s Craft Brew Revolution” - Matthew Shaer, Smithsonian Magazine, 2020): https://www.smithsonianmag.com/arts-culture/charlie-papazian-sparked-americas-craft-brew-revolution-180974877/Oregon Brew Crew: https://oregonbrewcrew.org/

We all know about microbrewing, but do you know about nanobrewing? It’s a real thing! In this episode, Fred interviews Jason Rizos of Funhouse Brews. They discuss what a nanobrewery is, exactly (including a short history and comparison to other forms of breweries/pubs), and how Jason found his way into this particular sub-field. Join them as they discuss both practical business aspects and the pleasures of constant experimentation (ex: toasting his own malt). Aside: we got to try the Squirrel Riot Brown in the studio, and it was truly delicious. Funhouse Brews: <a href="https://www.funhousebrews.com/" rel="nofollow" target="_blank">https://www.funhousebrews.com/</a> On instagram: @funhousebrews Charlie Papazian: <a href="https://en.wikipedia.org/wiki/Charlie_Papazian" rel="nofollow" target="_blank">https://en.wikipedia.org/wiki/Charlie_Papazian</a> also: “The Schoolteacher Who Sparked America’s Craft Brew Revolution” - Matthew Shaer, Smithsonian Magazine, 2020): <a href="https://www.smithsonianmag.com/arts-culture/charlie-papazian-sparked-americas-craft-brew-revolution-180974877/" rel="nofollow" target="_blank">https://www.smithsonianmag.com/arts-culture/charlie-papazian-sparked-americas-craft-brew-revolution-180974877/</a> Oregon Brew Crew: <a href="https://oregonbrewcrew.org/" rel="nofollow" target="_blank">https://oregonbrewcrew.org/</a>

Ep. 3 - Nano Nano: An interview with Jason Rizos

Ever wonder how glass and aluminum containers differ? This episodes covers seven head-to-head comparisons to answer the question: which one is the best? The topics covered are: Raw Materials, Production, Manufacture, Transportation, Purchase and Use In the Brewery or Winery,Market Influences, and Recyclability.

Ever wonder how glass and aluminum containers differ? This episodes covers seven head-to-head comparisons to answer the question: which one is the best? The topics covered are: Raw Materials, Production, Manufacture, Transportation, Purchase and Use In the Brewery or Winery, Market Influences, and Recyclability.

Ep. 2 - The Great Debate: Bottles vs Cans

A podcast about things bottled or brewed. Welcome, all who are interested: the industry professionals, the home-brewing novices, and—of course—the casually curious.

The Cask and the Curious

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