This summer, Shmaltz Brewing in Clifton Park has been hosting a series of renowned craft beer authors with "Books on Tap -- the Craft of Writing About Craft Beer," which is moderated by Shmaltz owner and Craft Beer Bar Mitzvah author Jeremy Cowan.
Each moderated discussion is followed by a book signing and Shmaltz brewery tour. All events run from 2 pm - 3:30 pm in the Shmaltz Tasting Room located in Clifton Park.
The final event is this Sunday featuring Tom Acitelli, author of The Audacity of Hops: The History of America's Craft Beer Revolution. We welcome Tom and Jeremy to the show.
Let me read you some tasty recipe names: Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as Crawfish Bordelaise, Roasted Pheasant, Chopped Reuben Salad, Beermosas, and Pineapple Brown Sugar Pale Ale Cupcakes.
According to our next guest, the food you eat should be just as delicious as the beer you drink and award-winning beer journalist John Holl captures the best of the brewery and brewpub menus in his latest book, The American Craft Beer Cookbook. The 155 recipes cover breakfast to dessert, with vegetarian and gluten free options along with soups, seafood and more.
With the explosion of the craft beverage industry, advocates for economic development in Washington and Warren Counties are planning this summer to launch a regional tour as a means of connecting more tourists with locally made beer, wines, and other specialty beverages.
John Davidson, co-owner of Davidson Brothers Brewing Co., announced this week the company produced the first brew from its new 22,000-square foot facility in Queensbury.
“Fifty barrels of our signature IPA that we brewed 17 years ago downtown,” said Davidson.
Here to tell us more are Mark Fleischer, Producing Artistic Director of Adirondack Theatre Festival and Bill Mason, one of the three volunteer organizers for the Glens Falls Brewfest. His day job is: co-owner, president and CEO of Takundewide Resort on Lake George.
On a September evening, Greg Garrison and his family are preparing to pick the last of their first harvest of hops at their farm in Ballston, New York. After pulling the load of bines off the back of a truck, the hops are loaded onto an angled table.
In 2010, beer bloggers Alan McLeod and Craig Gravina stumbled across an early 19th century advertisement for Albany Ale—but what exactly was Albany Ale? That question took them on a journey through history spanning nearly 400 years—from the arrival of the first Dutch brewers to the 21st century.
Along the way, the duo has re-discovered the city’s mid-19th century phenomenon—a double-strength XX ale, brewed across the city and exported around the world—known as Albany Ale. Growing since 2010, this international research endeavor has been dubbed the Albany Ale Project, and is focused on bringing the history and stories of an industry that helped to build the capital city of New York to light.
Roger Savoy of Hennessy Home Brew Emporium and Ryan Demler of the Pump Station in Albany join us to tell us more.