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Arts
Food

Fuhmentaboudit!

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Arts
Food
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Ferment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.

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Ferment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.

iTunes Ratings

14 Ratings
Average Ratings
9
2
1
1
1

Great Podcast

By Will_Palmer_ - May 17 2017
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...but always have to skip the first 5min. So many adverts & announcements for stuff happening miles away from me.

House now full of mason jars

By Wtfrjk - Feb 17 2016
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After starting to explore the world of fermentation, now I'm just fermenting everything! I've learned how to make kimchee, kombucha, cider, vinegar - and some stuff I never even heard of before. Chris and Mary are the best!

iTunes Ratings

14 Ratings
Average Ratings
9
2
1
1
1

Great Podcast

By Will_Palmer_ - May 17 2017
Read more
...but always have to skip the first 5min. So many adverts & announcements for stuff happening miles away from me.

House now full of mason jars

By Wtfrjk - Feb 17 2016
Read more
After starting to explore the world of fermentation, now I'm just fermenting everything! I've learned how to make kimchee, kombucha, cider, vinegar - and some stuff I never even heard of before. Chris and Mary are the best!

Listen to:

Cover image of Fuhmentaboudit!

Fuhmentaboudit!

Updated 1 day ago

Read more

Ferment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.

Episode 3: Health Benefits of Kombucha

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This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett shift the focus of the program to another beverage – kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has been known to be used as a health tonic. Tune in as they discuss how kombucha is made, taste a few different varieties and list its top 10 nutritional and health benefits. What’s the difference between good and bad bacteria? How hard is it to make kombucha at home? Find out on this week’s episode of Fuhmentaboudit! This program was sponsored by Heritage Foods USA.

“Kombucha improves digestion. Because of the probiotics and bacterial strains, it helps you break down and absorb food differently…you’ll feel a lot better from the food you’re eating.” [9:45]

–Danielle Regan, Certified Holistic Health Coach on Fuhmentaboudit

Nov 27 2012

32mins

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Episode 76: Weird Wines

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You may not be aware, but there are some weird, weird wines out there. Wine is typically a fermented grape beverage but there’s an entire history of wine made out of all different types of vegetables, herbs and fruits. On this week’s episode of Fuhmentaboudit!, Chris Cuzme and Mary Izett chat with two gentleman making very weird wine. Hear from Jason Knight and Damian Harris-Hernandez, who explain what happens when wine moves beyond grapes. This program was sponsored by GreatBrewers.com.


“I’m really passionate about mixing whatever flavors I think of – most of the time it turns out pretty good. […] I want to get more into making a wine that can be a medicine as well.” [15:00]

–Jason Knight on Fuhmentaboudit

Jun 10 2014

36mins

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Episode 155: Tis the Saison

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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. After the break, they make a stop at Allagash’s Saison Day at Three’s Brewing in Brooklyn.

Mar 14 2016

35mins

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Episode 181: Wild for Wild Fermentation with the King of Kraut, Sandor Katz

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Today on Fuhmentaboudit, the crew talks to Sandor Katz, the man behind the fermentation revolution! The occasion: Katz has recently published a snazzy update on his classic, Wild Fermentation.

Oct 24 2016

46mins

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Episode 230: Praising the Pride of Brooklyn Homebrew Festival

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Homebrew festival season is in full swing, and in this episode we're bringing all the strange characters, interesting brews, and lively people straight to the radio waves from the Pride of Brooklyn Homebrew Competition at Littlefield in Gowanus. Rachel is joined by special guest host John LaPolla of Bitter & Esters Homebrew Shop, and roadie Saul Glass-Siegel as they make their way through 30 homespun, weird, and wonderful creations that are the best Brooklyn has to offer.

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May 08 2018

1hr 12mins

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Episode 153: The Yeast Whisperer with Shea Comfort

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On this week’s edition of Fuhmentaboudit!, our hosts welcome Shea Comfort (aka “The Yeast Whisperer”), head winemaker for Olin Wines and prolific home brewer. Tune in for a crash course in all things yeast!

“All these different bacterias and things that are available, you have to try all [of them] because they’re not the same.” [48:00] – Shea Comfort

Mar 01 2016

48mins

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Episode 5: Historical Beers with Dr. Fritz Briem

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This week on Fuhmentaboudit!, Mary Izett conducts an interview with Dr. Fritz Briem, the Director of Technology at Boonrawd Brewery in Thailand, and brewer of several historical beers distributed by B. United International Inc. Dr. Fritz Briem also receieved his degree from the TU Munich-Weihenstephan, and was the former Director of Education at the Siebel Institute in Chicago. This episode is a homebrewer’s dream! Tune in for a step-by-step description from Dr. Fritz Briem himself about how he made his 1809 Berliner Weisse. Hear about the importance of wild flora in the beer’s brewing process. Later, Dr. Fritz Briem talks about his Grodziskie, and the role of the smoked wheat in the brew. Learn why the Grodziskie needs to mature, and then ferment further in the bottle to get its delicious flavor. Why does Dr. Fritz Briem smoke his own malt? The doctor also talks about some of his upcoming brewing ideas that will involve honey and molasses! This episode has been brought to you by The Heritage Meat Shop.

“What can you do with the equipment and the ingredients and equipment you have now while thinking about the limitations of the past?” [5:00]

“I always compare yeast and bacteria to human beings. If you treat them well, and you choose the right people for the right job, then it works.” [14:10]

Dr. Fritz Briem on Fuhmentaboudit!

Dec 11 2012

30mins

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Episode 207: Beautiful Blending with Hudson Valley Brewery

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Jason Synan and Aiyana Knauer join us in the studio tonight. We chat about creating balanced sour beers at Hudson Valley Brewery and what it's like to work at two of the best bars in America.

Jun 19 2017

1hr 4mins

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Episode 208: Ancient Brews with Dr. Pat McGovern

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Chris and Rachel sit down with Dr. Patrick E. McGovern to discuss his latest book, "Ancient Brews, Rediscovered and Re-Created". The book includes homebrew interpretations, meal pairings, and much much more. Hear of his inspirational journeys of discovery, of his collaborations with Dogfish Head and dreams of "dinobrew" in this intimate chat on episode 208 of Fuhmentaboudit!

Jun 26 2017

43mins

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Episode 223: Absolutely Absinthe! with Kevin Herson

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Let's explore the mysterious world of absinthe in this episode where Mary and Rachel are joined by the only absinthe distiller in NYC, Doc Herson's. We answer all the pressing absinthe questions. Why is it green? Do you really need all that fancy equipment? Does wormwood make you hallucinate? Tune in for these answers and more!

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Nov 21 2017

37mins

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Episode 13: Lacto

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Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih’s job at a grocery store inspired her to pickle and ferment with the store’s surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it’s better to use organic produce when you’re first learning to ferment vegetables. This program has been sponsored by Rolling Press.

“In the summer, you need to use more salt because the heat promotes bad bacteria ferments.” [9:00]

Bahiyyih Comeau on Fuhmentaboudit!

Feb 19 2013

31mins

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Episode 42: Oh Soy! Miso Tempehmental

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Chris Cuzme and Mary Izett are talking fermented soy products on this week’s episode of Fuhmentaboudit! Their first guest is Christian Elwell of South River Miso- one of the oldest miso producers in the United States! Hear about the roots of the company, and how a tragic event inspired Christian’s mission to pursue health and alternative lifestyles. Learn the steps of miso production, and hear why so many cultures get their sodium intake through fermented foods. Later, Barry Schwartz of Barry’s Tempeh stops by to talk about the Indonesian tradition of tempeh. What are the differences between tofu and tempeh? How does the tempeh-making process change when using beans other than soy? Find out all of this and more on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Underground Meats.

“In the case of miso, the koji is salted and mixed together with (traditionally) soybeans, and added to that mixture is some mature miso of the same variety. That mixture is put in a fermentation vat, and that fermentation can last for anywhere from three weeks to three years!” [7:45]

Christian Elwell on Fuhmentaboudit!

Sep 23 2013

32mins

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Episode 220: You don’t just make cheese. You make Cheeeeeeeeese.

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It's all in the family with cheesemaker Andy Marcelli of Marcelli Formaggi farms, importer of raw milk sheep cheeses from a town with 300 people and 1500 sheep. Join us for an on-air tasting and pairing of some of Marcelli Formaggi’s famous cheeses that look earthly but taste out of this world.

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Oct 30 2017

48mins

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Episode 214: Pickle in the Middle with Master Food Preserver Christina Ward

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Join Mary and Rachel for the season premiere of Fuhmentaboudit, where we meet Christina Ward, Master Food Preserver, and author of Preservation: The Art and Science of Canning, Fermentation and Dehydration. We delve into different pickling approaches, chat about lacto poop, and learn what a kraut hammer is.

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Sep 11 2017

41mins

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Episode 228: Food and Fun at the NY Ferm Fest

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Highlights from the second-ever New York Fermentation Festival on February 24 at the Brooklyn Expo Center! We interview fermenters from all walks and corners, from local breweries to start-up krauts, kombuchas big and small. Meet the largest collection of meaderies in one place in New York, and go on a taste journey as we sample natto!

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Mar 13 2018

1hr

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Episode 194: Kimchi with Kheedim of Mama O's

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Kheedim Oh, Chief Minister of Kimchi at Mama O's Premium Kimchi, joins Chris, Mary & Rachel in the studio tonight. Tune in to hear how Kheedim got started, learn more about the different types of kimchi and get inspired to make your own. Bonus: learn how to make Kheedim's favorite kimchi dish.

Feb 21 2017

42mins

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Episode 148: A Japan Meander with Nancy Singleton Hachisu

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Tune in for a brand new episode of Fuhmentaboudit! as Mary Izett and guest co-host Rachel Jacobs talk to Nancy Singleton Hachisu. Author, cook, and farmer, Nancy left California for Japan in the late 1980’s, fully intending to learn Japanese in one year and return to the States for graduate school, and instead fell in love with a Japanese organic farmer.  Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium and talks to Fuhmentaboudit! about all things fermented in Japan. Form natto to various fermented fish to shochu, this episode covers it all!

“What sets Japanese fermenting a part is Koji… it’s a naturally occurring spore.” [30:00]

–Nancy Singleton Hachisu on Fuhmentaboudit!

Jan 26 2016

50mins

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Episode 15: Farming Hops & Harvesting Yeast

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John Conzella of Condzella’s Farm and T.J. Smolka of the Chelsea Brewing Company are in the studio talking beer farming and science! Mary Izett and Chris Cuzme are back on this week’s Fuhmentaboudit! to talk about the New York state hop industry. Tune in to hear about John’s recent successful Kickstarter campaign, and what it means for hop harvesting on Long Island. Learn about New York’s history as a major hop producer! Later, T.J. explains how to harvest yeast from homebrews! What is the difference between washing and rinsing yeast? And how many times can you re-use yeast? Extract yeast from your homemade beers, and brew long and prosper! This episode has been sponsored by Fairway Market.

“About 100 years ago, hops were king in New York. New York produced 80% of the nation’s hops” [5:15]

“Homebrewing is where it starts. It’s the root of beer culture out here in New York. It’s important to me to get hops in the hands of homebrewers.” [9:45]

John Condzella on Fuhmentaboudit!

“The thing you want to move your yeast into should be a de-oxignated and nutrient-free material.” [25:30]

T.J. Smolka on Fuhmentaboudit!

Mar 05 2013

31mins

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Episode 67: Spice Up Your Life with Kefir

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This week on Fuhmentaboudit! we welcome water kefir makers and founders of Kefir Pop Robyn Jasko and Paul David, to the studio. They tell us about this unique fermented beverage, how it is so great at preserving taste, and how they figured out the perfect recipe for their product. Robyn is also the author of Homesweet Homegrown. This program has been sponsored by Whole Foods Market.

“I thought ‘why don’t I make some hot sauce to sell with my book at book signings’ and it just took off.” [25:30]

–Robyn Jasko on Fuhmentaboudit!

Mar 31 2014

32mins

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Episode 226: High Five! It's Five Boroughs Brewing!

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Did you know that nine breweries opened this year in New York City alone? Chris and Rachel talk with the newly minted Five Boroughs Brewing Co, whose goal is to unite all New Yorkers by beer. Even Staten Island! Chris and the crew get real nerdy about methods, high ceilings, and Belgian Candy Sugar. Fuhmentaboudit!

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Feb 06 2018

41mins

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Introducing Hard Core - A Cider Series from Heritage Radio Network

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Chris and Mary are hard at work running Fifth Hammer Brewing in Long Island City. So while we don't have a new Fuhmentaboudit! episode for you, we have something else to share: Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market.

This episode is all about history. Cider has been a part of American history since the first colonists hit our shores. But while apples took root on this newly claimed continent, so did the slave trade. We’ll break down common narratives about the founding fathers’ disposition for cider and talk about some of the ways cider makers today are engaging with the past. Plus, we’ll talk prohibition and explore the emergence of a new generation of cider drinkers. Click here to listen and subscribe to the rest of the series.

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Nov 15 2019

26mins

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Episode 247: Foolish Ferments with the NYC Ferments Meetup

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What are the NYC Fermenters up to in April? April fooling around! From more crazy cookies to many delicious creme fraiche mistakes, Fuhmentaboudit talks to the local makers about things they made in their own homes -things you can make, too!

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Apr 04 2019

28mins

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Episode 246: Hot Sauce Cookies and other Fermented Snacks with the NYC Ferments Meetup

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We're back at the NYC Ferments for the March meetup. Join the local fermenters for treats with the theme of Pickles from Parts, meaning ferments are used as part of a larger dish. Hear about pickled corn, nut cheeses, and some tips on what to do with whey.

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Mar 07 2019

40mins

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Episode 245: Dad Jokes from Norway with Haandbryggeriet

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Chris and Mary stop in the middle of a multi-cultural collaboration to interview the makers at Norwegian brewery Haandbryggeriet. Stefan and Ragnar talk about how to make beers in Norway, beer trends, frustrating lawmakers, and making the transition from musician to beermaker.

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Feb 14 2019

38mins

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Episode 244: What Does NYC Ferment? February Edition

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Live from Fifth Hammer, it's the NYC Ferments meetup group! Join local NYC fermenters and fermentation enthusiasts for a deep dive into homemade kimchis, sourdoughs, and tempeh.

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Feb 07 2019

42mins

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Episode 243: Brewing Local in NC with Free Range Brewing

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Mary sits down with Jason Alexander, Co-founder and Brewmaster of Free Range Brewing in Charlotte, North Carolina, in this week's episode. Jason and his brother, Jeff, brew with many local ingredients - tune in to learn what it takes to brew with popcorn, how to get citrusy hop flavor from trees and more!

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Jan 31 2019

39mins

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Episode 242: NYC Ferments in January

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Mary talks with several fermenters at the January meeting of the NYC Ferments Meetup.

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Jan 17 2019

29mins

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Episode 241: Hops in NY State and brewing in India!

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This week we have a two parter. In part one we talk to Chris Holden of the New York hop guild about the past, present, and future of hop growing in NY. Then in part two, we chat with Nakul Bhonsle, owner of Great State Aleworks - a craft brewery in Pune, India.

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Dec 20 2018

36mins

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Episode 240: Natto in Brooklyn? Fuhmentaboudit! with Ann Yonetani

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Chris, Mary, and Rachel are joined by Ann Yonetani of Nyrture, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it!

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Nov 08 2018

40mins

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Episode 239: Brooklyn Cider House is IN THE HOUSE! with Peter Yi

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Fuhmentaboudit is kicking off Cider Week with a visit from local (down the block) cidermaker Peter Yi. Peter shares his life-changing trip and the cider that made him quit his job and venture into the world of apples, natural yeast, and high quality foods.

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Nov 01 2018

54mins

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Episode 238: Anchors Aweigh with Scott Ungermann of Anchor Brewing

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Mary & Chris sit down with Scott Ungermann, Brewmaster at Anchor Brewing. They delve into the history of steam beer, the magic of open fermentation and all things Anchor, from the brewery's past to their brand new beer releases.

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Oct 25 2018

59mins

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Episode 237: 400 Ways You Can Be Drunk with David Schmidt

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Chris, Mary, and Rachel are joined by author and fermenter David Schmidt to talk ancient Mexican cultures and ferments. What is pulque? Does all tepache have pineapple?

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Oct 18 2018

49mins

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Episode 236: Does this Cheese Go With My Beer? with Alexa Wilkinson

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In this special pairing episode, Chris, Mary, and Rachel are joined by Alexa Wilkinson of Murray's Cheese who made her way over from the Cheese Caves of LIC to talk about cheese and beer pairings. Alexa highlights a range of cheeses, from mild to wild, and what to pair with them. We talk cheese shop, and beer shop. Pairings are in the show notes!

La Tur + Poglodyte Sour [alt: Peekskill Simple Sour]

[Double Cream Brie][3] + Nieghbourbrau Pils

[Sheep Rustler][4] + Savvy Sea-Mare Session Ale

[Project X][5] + Brut by Hammer Five

[Jasper Hill Willoughby][6] + Belgian Dark Strong

[Annalies][7] + Three Little Words Saison

[Stockinghall Cheddar][8] + Tale of the Comet

[Point Reyes Bay Blue][9] + Belgian Double

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Oct 11 2018

55mins

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Episode 235: Worth Their Weight in Malt with Ted Hawley and Mark Sorrells

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Mary ventures to Strongrope where she talks with Ted Hawley and Mark Sorrells. Ted and Mark talk about the second-longest profession – Malting – and explain what exactly is New York Malt, and how Cornell University got itself involved in the beer industry. PLUS a bonus interview about KCBC's new collab with an Indian brewery!

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Oct 04 2018

52mins

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Episode 234: Meet the Yeast Dealer

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Chris and Mary do a special brewery recording with old friend of the show / yeast dealer Molly Browning, where she talks about diving into her background, learning to brew in Japan and international brewing in the UK, and bringing it back to barrel brewing in Brooklyn. PLUS Jon LaPolla and Brewminaries Rachel Zeiss and Ariel Schwartz discuss their collaboration with Fifth Hammer and the Brewminaries fundraiser.

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Sep 28 2018

52mins

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Episode 233: Highland Yeast with Jason Sahler

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Mary and Rachel are joined by the dynamic Jason Salher of Strongrope and Jeff Lyons of Keg and Lantern to have a lively debate about the limits of the NY State Farm brewers license and talk shop about Scottish Ale Yeast.

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Sep 13 2018

54mins

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Episode 232: Turn the Mic Around: Love to Hear Fifth Hammer

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WHAAAAAT? After a season sabbatical from hosting the show, Mary and Chris return to Fuhmentaboudit! with the tables turned! Guest host, Heather McReynolds, joins co-host Rachel Jacobs to interview them about all things Fifth Hammer Brewing Company and its first year. Mary and Chris speak to the neighborhood of Long Island City, what it’s like to open a brewery in NYC, the journey from then to now, and of course the types of beers they love brewing. Elated to be back to Heritage Network, this is sure to be a fantastic season with Mary and Chris’ whole new outlook on life. (Mary quit her day job and has blue hair!!!)

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Sep 11 2018

59mins

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Episode 231: Beers With(out) Beards: Women in Beer NYC

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Mary sits down with a group of women working in the the beer industry in NYC. We discuss NYC's first weeklong celebration of women in beer, Beers With(out) Beards and different roles in the world of beer.

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Aug 06 2018

54mins

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Episode 230: Praising the Pride of Brooklyn Homebrew Festival

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Homebrew festival season is in full swing, and in this episode we're bringing all the strange characters, interesting brews, and lively people straight to the radio waves from the Pride of Brooklyn Homebrew Competition at Littlefield in Gowanus. Rachel is joined by special guest host John LaPolla of Bitter & Esters Homebrew Shop, and roadie Saul Glass-Siegel as they make their way through 30 homespun, weird, and wonderful creations that are the best Brooklyn has to offer.

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May 08 2018

1hr 12mins

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Episode 229: Beer Trends with Beer Friends! Panel from NYC Beer Week, Part 1

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Mary moderates a panel of NYC Brewers from Other Half, Interboro, Hudson Valley Brewing, Fifth Hammer, and LIC Beer Project as they chat about beer trends in canning and the time long long ago – four years ago – when tap rooms were but a dream.

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Mar 27 2018

49mins

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