Beer With Strangers

Beer writer and educator David Nilsen talks about some of the best craft beer spots in the Dayton area with the caveat that, just like at the Oscars, some are bound to slip his mind. You can find David's social accounts as well as his work here.    About the Guest: David Nilsen is a beer writer and educator living near Dayton, Ohio. He is a Certified Cicerone and a member of the North American Guild of Beer Writers and the National Book Critics Circle. His beer writing appears in Craftbeer.com, Beer Advocate, Craft Beer & Brewing, Pellicle, and numerous other publications, and he leads educational tastings, pairings, and classes at breweries, restaurants, and other institutions. He lives with his wife, daughter, and very irritable cat.

Beer adventurer Rob "Beers" hits the Delaware beaches and reports back on the embarrassment of riches there, while Tony shouts out the new 902 beer "Ham and Cheese" named for his newest nephew. 

Rob Beers joins us this month to talk about his beercation to Frederick, Maryland which has so much more than Flying Dog (as if having flying Dog wasn't enough).

Brewmaster Scott Ungermann discusses Anchor's storied history and the part he's been playing in it, including getting the brewery back into the IPA game. He also has some great tips for using Anchor Steam when preparing salmon and has an awesome recipe for a beer-based basting come Thanksgiving. Three guesses which beer he suggests for that meal.

State of the Beer contributor Rob "Beers" calls in to talk about his trip to the southern coastal breweries of N.J. With the exception of two recently-opened brewpubs, Rob has visited every brewery in the state. 

Beer expert Holly Regan and Cheese expert Brian Gilbert talk about their joint venture, "Gilbert's Cheese Experience." The two discuss their event at Stoup Brewing, their beer and cheese philosophy, and the merits of letting people find their own way.    Social links: Holly Regan Instagram, Twitter, website Brian Gilbert Instagram, Facebook 

BJ Wheatley of RAR in Cambridge, Md. talks about designing beer labels that are equal to the beer the brewery makes.

John Russo interviews Emma Taylor of Milk Sugar Love about the process for adding beer to ice cream with delicious results. 

Rob "Beers" is a beer writer and contributor to State of the Beer who spends his spare time finding new breweries to go to and making the trip. He talks about the virtues of visiting breweries just to visit them. 

Home brewing and craft beer culture news this week includes a Revelation Beer tasting, the best way to go from extract to all-grain brewing and whether we really need a 30-pack of craft beer.

On this week's Homebrew and craft beer culture podcast Doug and Tony talk SMASH beers, rapid expansion, $11 six-packs and what makes American craft American.

Last week's show failed to post (sorry guys!), but we have some great stories this week including how "craft' beer is saving big beer, Maryland's commitment to killing local beer and buying beer in the grocery store. Show notes here.

Shawn joins Tony Russo this week to share his beer thoughts ahead of Super Bowl 52.

Winter warmers, the upsides and downsides of brewery growth and why it matters when you add hops. 

This week Tony is all on his own, talking beer and new year's news. 

This week, Doug and tony talk beer trends, what to do with the beer kit you get for Christmas as well as the news roundup for the week.

This week's stories and show notes: Beer could be the next big thing at UMES The University of Maryland Eastern Shore has one of the premier hospitality management programs in the region, but being the best means staying on top of trends. When it comes to food and beverage the rising trend is the brewpub, a return to a time when taverns made their own house beers. Hops could fall out of favour in craft beer industry as brewers look to barley "The beer industry has been too hop-centric for several years," Hughes told the drinks business. "What we're starting to see now is more brewers experimenting with traditional flavourings like malted barley." Hops have dominated the craft brewing for nearly a decade, but a combination of high demand and new agricultural advances could mean that the crop's reign is coming to an end. More bars are booting corporate beer from their taps and doubling down on craft At some point over the next few weeks, kegs of Founders will kick at Pizzeria Paradiso, and bottles of Wi

Nate and Mat from Backshore Brewing join Doug and Tony to talk small batch brewing, flocculation and brewing at the beach in the winter.

Gary Cannon and Holly Ski, owners of 38°-75° Brewing in Dewey Beach join us to talk about Delaware's newest smallest brewery. 

This week, Doug and Tony talk about what to drink for Thanksgiving, making coffee beers and news from around the region.    Column: Why you should bring craft beer to Thanksgiving dinner CLOSE Beyond the volume of food many of us have for Thanksgiving, there's also an expectation of quality. Lots of people eat traditional foods, sure, but also the best versions of everyday foods. The meal and, really, the entire weekend are about family and friends, leisure and bounty. Want to Host a Bottle Share? Resourceful Redditors Have This Advice A string on the beer subreddit jumped out at me: "What items do you think are essential to a beer share?" Sharing beer with friends is one of the essentially beautiful parts of being a beer lover. A-B InBev picks new North America chief: Michel Doukeris - St. Louis Business Journal Anheuser-Busch InBev has named a new North America chief. Michel Doukeris, chief sales officer for the global brewer since January, will become its zone president for North America and CEO of