Jimmy’s on the road in Cambridge, Massachusetts! He’s at Lamplighter Brewing Co’s special CX Outpost to bring us the first of two episodes on spent grain! Get the lowdown on everything from the importance of freshness, the fundamentals of upcycling grain, and a focus on craft malt. 

Joining Jimmy is returning guest Tyler Fitzpatrick from Lamplighter to give us some updates on their work with spent grain over the past couple of years. Also on the show is Kyle Fiasconaro from Brewer’s Foods, an organization bringing chefs and brewers together over a common enemy: food waste!

Pour up, bite down, plug in, it’s Beer Sessions Radio!

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Jimmy is on the horn with Read Spear, President of Origen Imports inc. in Oaxaca, Mexico.  Read is a pioneering mezcal importer, and Origen Imports incorporates several brands including Cuentacuentos Agave Spirits.

The key to marketing mezcal made using 400 year old traditions is getting out of the way of those traditions. The philosophy behind the Cuentacuentos “Real Mezcal” brand is to cut out as much of the filler between the consumer and the authentic origins of these agave spirits.

Tune in to this spirited episode of BSR! 

Photo courtesy of Quinn Glabicki.

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Jimmy serves up an in-depth episode on the history of mouth watering whiskey from Mexico. Learn about the ancient corn that makes the whiskey so special, live with a suite of experts at the HRN studio in Roberta’s!

Joining the discussion today are Clay Risen, whiskey.html">NYT contributor and author, who reports on whiskey and other spirits; Zack Wangeman, founder and chef at Sobre Masa and Tortilla Factory, proud corn nerd; and Tiffany Collings, a founder of Las Chingonas Imports, who source fine destilados de agave from Guerrero and Durango, Mexico.

Tune in to learn some rich history from Ancient Mexico, and how heritage corn is powering modern spirits in the region!

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NYC Beer Week 2024 is off with a bang! Live from the scene, Jimmy is at Gun Hill Publick House at Industry City following the Opening Bash event held on Saturday, February 24. This episode is going to include a barrel of useful information on everything from how to make a good lager to how to open a good brewery.

Riding along with Jimmy is returning guest ​Pete Lengyel-Fushimi of Rockaway Brewing Company and Nick Meyer of Eckhart Beer Company, soon to open in Bushwick. Together, they'll try pale ales, pilsners, and more at Gun Hill Publick while diving deep into this episode's topics: how do you open and maintain a great brewery, and what is  the significance of the taproom in 2024?

Live from Industry City and NYC Beer Week 2024, it’s BSR!

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Like a phoenix from the ashes, the legendary Beer Bar, Deep Ellum in Waltham, MA, has been reborn! Just outside of Boston, Jimmy is at Deep Ellum beer bar to chat about the new location and the myth behind the legendary neighborhood establishment.

Here to chat with Jimmy are waltham.com">Max Toste, one of the owners of Deep Ellum, and Matt Steinberg, co-founder and head brewer at Exhibit ‘A’ Brewing. 

The best lagers from Germany, the best cask from England, the best local craft beers. Name it, and they serve it at Deep Ellum. All of this, yet they remain down to Earth as a reliable neighborhood bar. 

Dive deep into this legendary Boston Beer Bar with Jimmy and Co.

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We are live from the mothership for episode 700 of BSR! It’s fitting to be in the place where it all started, Roberta’s Pizza, to bring you this jam packed episode of great food and beer pairings for our 700th Beer Session. Experience tantalizing tastings live with Jimmy and friends as they chow down and pour up, straight from the HRN studio in Bushwick.

Here to join the celebration are two Master Cicerones and a familiar Beer Acolyte who have carved out their own spaces in the beer world aristocracy: BSR veteran James Tai, of Beeracolyte; Shane McNamara, Master Cicerone, global beer traveler, writer, and judge; and BSR newcomer Max Finnance, an esteemed mentor and educator in the beer space and Master Cicerone.

Please raise a glass as we toast to the next 700 episodes of BSR! Cheers!

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We hope you’re hungry! Jimmy is wrapping up his Copenhagen series by chatting with a pastry chef turned innovative hot dog vendor. John Michael Jensen, or Sausage John, makes a hell of a lot of dogs at Johns Hotdog Deli, and hot sauce too!

This is a mouth watering episode jam packed with magical street dogs (including Christmas duck confit sausages), beer collaborations, and Copenhagen’s own hot sauce! Get ready for some spice.

Also joining John and Jimmy is Lasse Görlitz, or The Hotdogjudge, who will make sure that all of this sausage isn’t just a bunch of bologna.

Prepare to chow down and finish off Jimmy’s Copenhagen series strong, with a belly full of street dogs and Danish brews!

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We’re taking a trip back to Jimmy’s romp through København with our second special ‘on the road’ episode of the year! This week, we’re talking “bean to bar”, as Jimmy visits Friis Holm Chokolade, located on the farm and brewery property of Herslev Bryghus just outside of Copenhagen.

There, Jimmy spoke with Mikkel Friis Holm, founder and chocolate maker at Friis Holm, and Nethe Plenge, cookbook author, chocolate lover, and gracious host who introduced Jimmy (chocolate eater!) to many Danish food and drink folks on his recent journey.

Learn about Mikkel’s holistic approach to the process of chocolate making, with beans grown in Nicaragua making their way to being roasted and made into chocolate in Copenhagen. 

Plus, chocolate beer? Tune in to this chocolatey journey now!

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In this episode, brewer meets hop farmer to find what they have in common… and it’s a bunch of goats! Jimmy welcomes Averee Dilday and Darren Baze of Goat Patch Brewing Company, along with Audrey Gehlhausen of Billy Goat Hop Farm.

Em Hutto has brought along some great new friends from Colorado for Jimmy to session with. Topics of discussion include beer, farming hops, goat yoga, drinking, and more goats! Learn about what it takes to start up a hop farm from scratch and what it’s like for a brewer to work with local hop farmers.

You GOAT to be crazy not to tune in to this hoppy episode of BSR!

Photo Courtesy of Goat Patch Brewing Company.

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Come along with Jimmy on his trip to Copenhagen, Denmark, as he meets with some interesting folks doing some very Danish things with beer and more! On this stop of the journey, Jimmy sits down with Saimon Skurichin, proprietor of BRØL (Broel) Brewing, where surplus bread from bakeries is converted into amazing craft beers

“BRØL” means beer + bread, and since 2007 Saimon and his crew have been merging sustainability and innovation to make quality beverages. Every beer they make incorporates surplus bread, and BRØL is proud to be the world's sole organic circular brewery.

Travel abroad with Jimmy on this first episode in a special BSR series live from København!

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