The Curious Bartender Podcast podcast | Gratis online luisteren

Beschikbare afleveringen

5 van 49

#49 Serge Valentin - Whisky Fun, Scoring Whisky, Brora & Clynelish, Independent Bottlers, Weird Whisky, Wine Casks, Maturation
Today I am speaking with Serge Valentin. Serge is a whisky expert and the founder of a whiskyfun.com - which is widely regarded as the go-to review repository for whisky tasting notes and scores on the internet. Over the past 23 years Serge has tasted over 20,000 bottles ranging from entry level staples to some of the rarest in the world. His scoring system has become the de facto benchmark by which many measure the quality of a dram, and Serge has become a cult hero amongst the world’s whisky geeks.On the episode we discuss tasting whisky - personal preferences over objective goodness, the hubris of blind tasting, whether whisky is too serious, the role of independent bottlers, how whisky changes in the bottle, recent exceptional whiskies, weird whisky, the founding of whiskyfun.com, the importance of education, changing tastes, whisky myths, and much more.
--------
1:39:31
--------
1:39:31
#48 Lance Winters - St George Spirits, Eau de Vie, Gin, Absinthe, Whisky, Distillation, Provenance, Experimentation
In today’s episode, I’m joined by one of the true mavericks of American distilling — Lance Winters of St. George Spirits. This is a journey that begins in the orchard, with pears, quinces and raspberries destined for eau de vie, and stretches all the way to absinthe, American gin, rum and even highballs built on umeshu and Baller whisky.We trace the roots of St. George back to Jörg Rupf and the early days of California craft distilling in the 1980s, and follow Lance’s arrival and the evolution of a house defined not by category, but by philosophy. Along the way we dive into the uncompromising art of eau de vie — fruit selection, fermentation, and the stills that shape every spirit they make — and ask how that sensibility influences whisky, rum and beyond.From jalapeño vodka to acorn spirits, from dill lactones in oak to the question of consistency versus expression, this conversation is about more than products. It’s about place, curiosity, and a willingness to let flavour lead. We explore American gin through Californian botanicals, the rebirth of absinthe, the origins of Baller, the future of eau de vie, and where all this innovation leaves the legacy of St. George.This is not a tour through a portfolio — it’s a look inside a creative engine. To support the show please rate, subscribe and share - thanks!
--------
1:32:52
--------
1:32:52
#47 Charles Denby - Future of Brewing, Yeast Genetics, Brewing 0% ABV Beer, Beer for Health
Charles Denby is the co-founder and CEO of Berkeley Yeast, a company that’s reimagining fermentation through genetics. With a PhD in molecular and cell biology from UC Berkeley, Charles and his team are using genetic science not to replace brewing tradition, but to enhance it — designing new yeast strains that can transform how beer, wine, and even spirits are made.In this conversation, we dive deep into the biology that underpins flavour. We unpack what yeast actually is, why it produces alcohol, and how its metabolism creates the esters and aromatics we love in drinks. Charles explains how fermentation conditions shape flavour, how lager and ale yeasts differ, and what really happens inside the tank at every stage of fermentation.From there, we go microscopic — exploring yeast genetics, DNA modification, and the molecular tools that make it all possible. Charles shares how Berkeley Yeast engineers strains to enhance tropical aromas in hazy IPAs, introduce new layers of bitterness, or even make brewing non-alcoholic and healthier beers more efficient.We also discuss the broader implications of this technology — from applications in wine and spirits to the stigma surrounding GMOs and what “responsible innovation” really means in the drinks world.This is a fascinating deep dive into the invisible world that drives fermentation — and how science is quietly shaping the future of flavour.If you like this content please consider subscribing.00:00 Introduction02:34 Charles’ Background in Science & Origins of Berkeley Yeast10:29 What is Yeast? Why Does it Produce Alcohol? Yeast Metabolism16:49 Fermentation Conditions, Ester Metabolism22:04 Yeast Species: Lager & Ale Yeasts24:24 Stages of Fermentation28:34 Nutrients for Fermentation, Amino Acid Synthesis, Diacetyl Production36:34 Why Is Beer Fizzy? Production of CO2 During Fermentation37:34 Yeast Genetics, Cell Biology, Evolutionary Biology42:29 Modifying Yeast DNA, Molecular Scissors, Polymerase Chain Reaction55:54 The Complex Web of Genetic Modification1:01:14 Testing Yeast in Berkeley Yeast’s Microbrewery1:04:04 Comparing Hazy IPA Yeasts, Creating Tropical Aromas1:09:19 Engineering Yeast for Bitterness1:12:04 Brewing Non-Alcohol Beer, Vacuum Distillation: Method, Downsides1:16:54 Brewing Beer for Health1:22:17 Applications in Wine: Flavour, Low-Alcohol, Cultural Knock on Effect1:26:14 Residual Sugar in No/Low Alcohol Ferments1:27:59 Applications in Spirits: Flavour & Efficiency1:30:49 The Berkeley Yeast Business Model, Lifespan of Yeast Cultures, Competition1:35:44 Overcoming the Stigma of GMO, Responsible Technology, Defining GMO in Beer
--------
1:48:40
--------
1:48:40
#46 Megs Miller - Agave Spirits Exploration, Terpenes for Mood Enhancement, Sotol, Mezcal, Salon de Agave, Durango
Megs Miller is a bartender, educator, and all-round agave obsessive — whose journey has taken her across multiple continents but most recently to Mexico City, where she runs Salón de Agave, a tasting room dedicated to exploring the depth and diversity of Mexico’s native spirits.In this episode, you can expect to learn about agave species and taxonomy, how different agave species affect the mind and body — Megs and her co-worker Sophie have been conducting a two-year experiment on this — insights into retailing agave spirits in Mexico, the nuances of terroir and regional flavour mapping, and the joy of glass-matured mezcal.We also dive into sotol, pulque, and the evolving conversation around responsibility, sourcing, and politics in agave spirits. From the cheesiness of Inaequidens to the pine forests of Chihuahua, and from women’s progress in the industry to the cultural storytelling behind each bottle — this is a deep and generous look at the Mexican spirit.Megs was so generous, in fact, that we tasted around 25 different distillates — and as someone who’s tasted quite a few in my time, I wasn’t surprised to find that there were many amazing surprises. I wasn’t able to write down or document them all, but if you’re interested in anything in particular, I suggest giving Salón de Agave a follow on Instagram or booking a session with them next time you’re in Mexico City. It’s awesome.https://salondeagave.com/00:00 Intro02:25 Meg’s Trip to Durango06:25 Agave Species and Taxonomy, Tequila11:25 How Different Agaves Affect Your Body, Agave Spirits Distillation15:35 Retail of Agave Spirits in Mexico16:35 Terpenes in Agave Spirits, Health18:55 Moving to Mexico – Opening Salón de Agave26:25 Glass-Matured Mezcal, Pechuga, Salt & Lime37:25 Agave Education, Price & Value45:05 Mapping Flavour Around Mexico, Terroir49:55 Tasting Maguey Inaequidens Agave, Cheesiness, Narcos56:45 Back to Durango, Maguey Lampranillo, Label Design1:00:35 Tasting Vino del Norte from Pechotierra, Pulque Production, Appreciating Pulque1:06:40 The Evolving Flavour of Agave Spirits, Appreciating Agave Spirits, Glassware1:08:15 Sotol, Dasylirion1:10:32 Texture and Mouthfeel in Agave Spirits, Tuning Your Flavour Perception, Context in Tasting1:19:25 Mezcal Labelling, DO, Rebellion, World Agave Spirits, Mezcal Politics, Responsible Sourcing1:28:25 Chihuahua Sotol, Pine Forests, Cultural Terroir1:31:42 Women in Agave Spirits: Challenges, Progress1:40:25 Guerrero Cupreata, Inconsistency, Scarcity, Bottle Killing1:45:15 Distilado de Pulque from Salmiana, Mango Distillate1:48:45 Identifying Agave by Smell: Inaequidens & Salmiana, San Luis Potosí Agave Cooking1:51:45 Challenging Preconceptions in Agave Spirits, Smokiness1:54:25 Oaxaca, Small-Batch Cupreata, Cowhide Fermentation1:56:35 Tasting Notes, Describing Flavour, Context
--------
2:03:08
--------
2:03:08
#45 Richard Hart - Sourdough, Bread Culture, Cereals, Copenhagen, Perfection, Sandwiches, Mexico City, Green Rhino
Richard Hart is one of the world’s most respected bakers and a celebrated author. He first rose to prominence in the early 2000s while working at the legendary Tartine Bakery, San Francisco. From there, he co-founded Hart Bageri with René Redzepi in Copenhagen, before relocating to Mexico City, where he recently opened his latest venture, Green Rhino. Richard is also the author of the James Beard Award–winning book Richard Hart Bread, and is widely regarded as one of the greatest exponents of sourdough bread on the planet.In this episode, we dive deep into the craft and science of sourdough: how Richard’s methods and protocols have evolved over the years, the role of different cereals and milling techniques, the importance of water in bread, yeast management, ovens and baking temperatures, and practical tips for baking at home. We also explore bread culture and chew over some wonderfully contentious questions — from whether a pizza qualifies as a sandwich to the eternal mystery of the Jaffa Cake.Although this is primarily a podcast about spirits, cocktails, and bars, The Curious Bartender is ultimately about curiosity. Bread has always fascinated me, and sitting down with one of the key figures who helped popularise sourdough worldwide was an opportunity I simply couldn’t turn down. It didn’t disappoint.00:00 Introduction01:44 Drinks Preferences 02:44 Balancing Eating & Exercise as a Chef & Baker, Working Hours 06:14 Baking Schedule & Flavour Considerations 08:44 Baking at Tartine in San Francisco, Instagram & Fame 12:29 Working with Rene Redzepi, Copenhagen, Hart Bageri, Danish Bread Culture, Family 19:29 Moving to Mexico City, City Life, Gentrification 23:14 Opening Green Rhino, Baking for Life, Incorporating Mexican Food, Chocolate, Corn, R&D, Fucking People Up 30:54 Flour, Milling, Selecting Wheat, Sourdough Process: Temperature & Time, Gluten 39:04 Water for Baking 40:59 Sourdough Starters: Superstition, Protocols, Effects of Altitude in Mexico City 48:29 Pursuing the Perfect Loaf, Defining a Perfect Loaf, Tweaking Parameters, Comparison to Cooking and Cocktails 54:04 Working with Rye, Danish Bread Culture 57:34 Other Grains: Oats, Spelt, Durum, Einkorn 1:00:44 Water Substitutes: Beer, Tea 1:03:04 Making Brioche, Burger Buns 1:05:44 Stoneground flour, Wood fired ovens, Thermo-oil vs Electric Ovens, Oven Dynamics 1:08:58 Baking Bread at Home - Techniques and Tips, Temperature & Steam 1:12:01 Is Bread The Best it’s Ever Been? Fixing Supermarket Bread 1:15:11 Bread Guilty Pleasures 1:15:53 Is a Pizza a Sandwich? 1:18:58 Burger Flipping Masochism 1:20:50 Is a Jaffa Cake a Cake or a Biscuit? 1:21:14 Sandwich Filling & Bread Pairing
--------
1:22:51
--------
1:22:51