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Jimmy talks with Ori Zohar, co-founder of Burlap & Barrel, and Ari Miller, Executive Chef at Post Haste Restaurant and Cocktail Bar. In this episode, we learn a bit about Ori's Sharktank experience, making spice origins more transparent, the art of blending spices, and fighting the tariff ordeal. - Ori Zohar is the co-founder & co-CEO of Burlap & Barrel, the first comprehensive single origin spice company in the US. A Public Benefit Corporation, Burlap & Barrel partners directly with smallholder farms around the world to build equitable, transparent, and sustainable spice supply chains. Their spices have been featured on Shark Tank and The Bear on Hulu, and last year, they shipped over 1 million jars of spices to chefs and home cooks nationwide. - As executive chef at @posthastephilly, an award-winning restaurant & cocktail bar in Philadelphia, Ari works to craft a rotating menu with intention: incorporating locally sourced, seasonal ingredients making this neighborhood spot not only farm-to-table and farm-to-glass.  Ari previously served as executive chef of The Rosewood Hotel in D.C. for Wolfgang Puck, and was chef/owner of Musi, a critically acclaimed restaurant where he created a higher standard in the Philadelphia food world for using artisanal, often local, hyper-seasonal produce, cheeses and meats. He’s also the chef behind @poidogforever sauces, reflecting his ongoing exploration of bold, culturally informed flavors and community-driven cooking. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy invites Jeff Bloem - founder of Murphy & Rude Malting Co. and Aaron Goss- founder of Carolina Malt House, to a chat for Craft Malt Month. The trio discuss what's changed since last year, this year's popular malts, regional sourcing of barley and wheat, and plenty more! ABOUT MURPHY & RUDE MALTING CO. Murphy & Rude Malting is Virginia’s first and only maltster creating radical malts for differentiating products, leveraging processes rooted in traditional methods (their ol' dog Murphy) and then combined with innovation and adventurous creativity (Rudy, or Rude...the puppy). Opening as a specialty-focused malthouse in 2018, Murphy & Rude is committed to providing a diversity of character malts to craft breweries and distilleries as traceably and thoughtfully as possible. Find them online at murphyrudemalting.com. ABOUT CAROLINA MALT HOUSE Carolina Malt House also hit the market in 2018. Co-Founded by Aaron Goss and built DIY by local millwrights and smiths, this world-class malting facility makes it possible for craft breweries and distilleries to claim that their beverages are truly local. The capacity of this state-of-the-art malthouse supplies malt with the consistency of macro-producers, with the creativity, attention to detail, and personalization of a small, local supplier working with family farmers. Learn more at carolinamalt.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy welcomes Sauce King 2025 winner Eric Janzen (Jax Sauce) and head judge Nick Bandouveris (Food Karma). Eric won last year's Sauce King with his Jax Alabama White Sauce. We learn more about the Jax Sauce history, the magic of Eric's award-winning Alabama White, using beer for marinating / sauce pairing, and Sauce King 2026! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy celebrates episode 800 at The Pony Bar - esteemed craft beer bar located in the Upper East Side of Manhattan, NY. For this special epsiode, he's gathered Dan McLaughlin (owner of Pony Bar), Chris O'Leary ( Brew York beer writer), Max Bookman (attorney for the NYC hospitality alliance), Kyler Pollick (Ommegang representative), and beloved frequent guest James Tai (craft beer extraordinaire). We learn about the founding inspiration for the Pony Bar, pricing strategies, Ommegang's latest beer - Midnight Realm, what makes Belgian beer so good, obscure NYC alcohol laws and so much more!  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy dials up Geoff and Marcy Larson of Alaskan Brewing Co. in Juneau, Alaska. The Larsons share their inspiring backstory, moving to Alaska from the East Coast in 1986, the basis for their early beers and starting with the Amber, ideal food pairings/recipes, and so much more!  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a call with Pedro Aliperti, owner of Culto Bar in Rio De Janeiro, Brazil. Pedro walks us through his first bar, which opened in 2014 and closed due to Covid, operating on a popular block, upgrading the menu for Culto, and Brazilian food/drink culture.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy connects with June Russell (Director, Glynwood Grains and Staples program), Brigid Meints (Barley Breeder at Oregon State University), and Lane Selman ( Professor of Practice at Oregon State University, Founder of the Culinary Breeding Network). The crew come together to discuss the Naked Barley Project, the Variety Showcase, regional grains, barley's place in history, Mendelian genetics, and much more! Further information about the Variety Showcase: Variety Showcase August 30th , 2026 at the Glynwood Center for Regional Food and Farming Cold Spring, New York 3-7pm PURPOSE This public event is designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, and consumers interested in the local food system. Attendees have the unique experience to taste new and in-development vegetable, fruit, and grain cultivars. We will engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders.  More about VS Plant breeders and researchers from our various research projects from across the country, (mostly university plant research and breeding programs such as Cornell, U. Vermont, U. Wisconsin) will have tables featuring different kinds of wheat, barley, rye, buckwheat, oats, corn, beans etc. Many of our baker partners will be there, such as Signal Fire, Brooklyn Granary & Mill, Mel the Bakery and She Wolf.  There will also be all kinds of vegetables such as radicchio, peppers, tomatoes and something called greasy beans!  Everything featured is a research or new to market variety bred for flavor or other culinary qualities. Other names that may be familiar to folks who will be here, Alex Raij, Evan Hanczor, Mona Talbot, Mike Anthony, Suzy Cupps and more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy speaks with Max Finnance of Max Beverage Consulting and James Tai (Beer Sessions frequent wingman and self-proclaimed "Bar fly"). Max fills us in on his super interesting background as a Nuclear Electrician for submarines in the US Navy, realizing his passion for beer and following a new path, working for Captain Lawrence Brewery and Sixpoint, and sharing his vast expertise in the business. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy hauls North to Sacred Profane Brewing in Biddeford, Maine, to meet with Woody Mott (Tributary Brewing) and Brienne Allen (Sacred Profane Brewing). In this episode, we learn about Brienne and Woody's first encounter, Woody's ascension in Tributary, the lack of government support for small businesses in Biddeford, Czech beer, experimenting with PH levels, and a deep dive into the science of it all.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy travels down to Williamsburg, Brooklyn, to meet with Spencer Schnorbus, Lead Brewer at Talea Beer. In this episode, we learn about Spencer's start in Southern California, creating George Washington's original homebrew recipe in collaboration with the New York Public Library, the reason for heavy molasses usage in the 1700's, and Talea's other core beers.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy speaks with JP Houchens and Emily Richard of Simple Brewing Company in NYC. Both are worker/owners but Emily handles lead sales and the taproom while JP does lead brewing and production. The entrepreneurs share how they utilize "old world brewing techniques", using almost all raw materials from New York State, moving all their equipment from Long Island to Brooklyn, the process of creating their first beer- Zen Mower, and so much more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy connects with Veronica Meewes, author of "Texas BBQ - The Art of Low and Slow". Veronica regales us with the process of writing the book, meeting with pit-masters across the state, oak and smoker types, rotisserie pits, the sustainability of brisket, Texas trinity, and so much more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy gathers cider professionals Ron Sansone (Spoke + Spy Ciderworks /President of the CT Cider Association), Jeff Rogers (Rogers Orchards/Longview Ciderhouse), and Swapna Subramanian (Wild Yeast Evolutionary Biologist). The crew let us in on their working relationships, the over 200-year history of Rogers Orchards, and Swapna's fascinating scientific insight into wild yeasts and how it applies to Cider making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy returns to NYC to grab a drink and talk with Jeff Lyons at ABC Beer Co, in Alphabet City. Jeff is the Owner/Brewer at Endless Life Brewing in Industry City. The pair delves into Jeff's movement around the 5 boroughs, brewing with New York ingredients, the issue with over-fruiting beers, and more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a call with first-time guest, Randy Mosher, as well as longtime friend of the show, Beer Writer/International Beer Judge, James Tai. Randy is a creative professional who spent most of his years in graphic design and has since pivoted to brewing and writing. In this episode, we learn about Randy's budding interest in beer, his early inspirations, the science of smell, the success of his latest book, "Your Tasting Brain", and how flavor works! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.