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. 

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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!

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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.

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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. 

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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. 

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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!

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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!

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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.

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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!

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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!

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Jimmy continues his CiderFeast conversation with Matthias Kamin, Owner of BonVent cider up in Hancock, Maine. In this part 2 episode, we learn from Matthias about using your senses in the brewing process, splash-racking, growing up in the Finger Lakes, and finding comfort among fellow "apple nerds".

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