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Richard Shane - page 2

Episode 87 – Beach Bee Meadery – Curtis Blodgett

This episode features Curtis Blodgett of Beach Bee Meadery.

Curtis began his journey by considering opening a distillery.  He and his wife Madeleine met with distillers to understand the process and what was needed to get started.  They completed a meeting with a rum distiller and to decided to visit a meadery that was close by.  They never had mead and they were totally blown away.  Curtis was familiar with making wine and brewing beer, but he wasn’t familiar with mead.  He looked at Madeleine and said, “this is what I want to do”.  The whole experience was life changing.  We got to talk mead, cider, yeast, barrels and so much more.  

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

589 Long Branch Ave, Long Branch, NJ 07740 – (732) 403-3558 – www.beachbeemeadery.com –Facebook

Available on:

🎧 Apple https://lnkd.in/dJ6JkwAM

🎧 Google https://lnkd.in/d2MmaDx5

🎧 Spotify https://lnkd.in/d-jNU2Jg

🎧iHeart Radio https://lnkd.in/dJsPgh_f
and more…

Highlights from our discussion:

Melovino Meadery

Long Branch Distillery

Long Branch, NJ

Green Bench Brewing Co

Cidercon

Black Heath Meadery

Buskey Cider

The Veil Brewing Company

Armageddon Brewing Company

Mermaid Spirits

Caledonia Spirits

Texas Mead Cup

The Mazer Cup

Meadcon

Dutch Gold Honey

Cidercraft Magazine

Episode 86 – The Munchy Machine – Ralph Kane, Sean Saccomandi, Steve Regosch

This episode features Ralph Kane, Sean Saccomandi and Steve Regosch of The Munchy Machine Food Truck


Ralph started the Munchy Machine Food Truck in July of 2018.  Prior he worked on the Eat-a-pita Food Truck.  He left the food truck life to become an instructor of Culinary Arts at a local high school.  The excitement and the life called him back when he was able to purchase his old food truck.  Sean is retired from the Navy.  During his stint he cooked on naval vessels.  Ralph and Sean grew up together and when he had an opening he called on his high school buddy.  Sean got thrown into the fire.  He positioned himself at the grill to cater and Octoberfest.  He has been on board ever since.  Steve met Ralph in 2009.  They became instant friends.  Steve got a call from Ralph because during Covid their business was taking off.  Steve rounds out the Loose Noodles cast of characters.  He brings his vast cooking expertise and creativity.  Make sure you ask him for extra sour cream.  On this podcast we discuss their food truck story, enjoy their amazing food and sample and discuss a few beers and a cider Fermented Adventure style. 
Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.


267-980-3424 – mymunchymachineft@gmail.com – www.munchymachine.com – Facebook

Available on:

🎧 Apple https://lnkd.in/dZjpxxCF

🎧 Google https://lnkd.in/dKbf4hR6

🎧 Spotify https://lnkd.in/d7TYBb-e

🎧iHeart Radio https://lnkd.in/dyvz99du
and more…

Highlights From our Discussion:
Ship Bottom Brewing
2SP Brewing Company
von Trappe Brewing
Grandma’s Pirogies
Leidy’s Smoked Kielbasa
Awestruck Cider
Hi-Wire Brewing
FireFly
Manayunk StrEAT Food Festival
Levante Brewing
Love City Brewing Company

Episode 84 – Green Bench Brewing Co. – Brian Wing

This episode features Brian Wing of Green Bench Brewing Co.

For Chris and Brian the partnership began as home brewers.  The brewery opened in 2013, all along, mead and cider was in the plan.  They honed their craft and built up a following with their beer.  They enjoyed drinking cider and mead so much in Florida.  However, craft mead and cider was not common.  They introduced mead and cider to the Saint Petersburg faithful in 2015.  We had a lively and spirted discussion about Cidercon 2022, apples, orchards and all that is Green Bench Brewing.  

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

51133 Baum Ave N, Saint Petersburg, FL 33705 – (727) 800-9836 – www.greenbenchbrewing.com – Facebook

Available on:

🎧 Apple https://lnkd.in/dGNvrgnn

🎧 Google https://lnkd.in/dUQF5en3

🎧 Spotify https://lnkd.in/dVMddHY6

🎧iHeart Radio https://lnkd.in/d_J3Ut7s
and more…

Highlights From our Discussion:

Cidercon

Tampa Bay Beer Week

VinoShipper

Community

Saint Petersburg

Episode 83 – Kim and Tom Bard – The Bard Distillery

This episode features Kim Bard and Tom Bard of The Bard Distillery.

It all started in 2005 when tom walked into Kim’s race shop.  In 2006 they found themselves in Kentucky and decided to go to visit a distillery.  The chose to check out Maker’s Mark.  They loved the tour and afterwards they were fueled by what they saw.  They couldn’t stop talking about it,  The smells, the sights, the sounds and the people. They were not able to shake the idea.  In 2015 they took the plunge and purchased Tom’s old school, creating The Bard Distillery, which opened in 2019.  We had a fantastic experience at the distillery.  We got to see the vision of what it all will become.  Their spirits are wonderful and creative.   

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

5080 Highway 175 S, Graham, KY 42344 – (270) 338-6543 – www.thebarddistillery.com – Facebook

Available on:

🎧 Apple https://lnkd.in/d3e7RqNN

🎧 Google https://lnkd.in/dHZwZHzS

🎧 Spotify https://lnkd.in/dDZzmQRu

🎧iHeart Radio https://lnkd.in/dj3Qg7y9
and more…

Highlights from our discussion:

Bardstown, KY

William Bard

Muhlenberg, KY

ACSA Convention

John Barleycorn Awards

Neeley Family Distillery

George Washington’s Mount Vernon Distillery

The Drinking Coach

Whiskey Business Grand Rapids

Fred Minnick

UNK’s Barbecue

Clucks and Pups

Log Still Distillery

John Prine

The Everly Brothers

Merle Travis

Muhlenberg Music Mission

Harvest Host

Episode 82 – Tiffanie Barriere – The Drinking Coach

This episode features Tiffanie BarriereThe Drinking Coach.  

We met Tiffanie at CiderCon 2022 in Richmond Virginia. As you will discover, Tiffanie has amazing energy.  She has a vast knowledge of cocktails and cocktail history.  We discuss her beginnings as a bartender all the way to present day where she is dazzling internet audiences with her creative and flavorful concoctions.  Tiffanie is also incredibly knowledgeable on the spirit history and the role that Black Americans have played and impacted what we are drinking today.  I learn so much and wish to learn more each time that I talk with The Drinking Coach.  Make yourself a mixed drink of choice and enjoy our lively discussion.  

Available on:

🎧 Apple https://lnkd.in/dvTea_F4

🎧 Google https://lnkd.in/dJd3Y6AW

🎧 Spotify https://lnkd.in/d7qkckZh

🎧iHeart Radio https://lnkd.in/dp9HQ49A
and more…

Highlights From our Discussion:

CiderCon

One Flew South

Mermaid Spirits

Uncle Nearest

Kindred Spirits

Ten to One Rum

Bees Knees

Black Heath Meadery

CIDERCON 2022

We arrived at the Richmond Convention Center, in Richmond Virginia, just in time for Cider Share. Approximately 40 cideries from across the United States lined the perimeter of the ballroom. Bottles were open and on ice ready to be sampled and discussed. Cidercon welcomes those from all stages on their own cider journey. From experienced cider aficionados to newbies the convention provided something for everyone. Dawn an I made our way to the farthest corner where the throngs of attendees had not gathered yet. Our first cider experience was with Two Broads Cider Works. They hail from San Louis Obispo, CA. From the moment that we took our first sip we knew we were in for an incredible tasting experience. We talked to producers from Oregon, Washington, Florida and even cider producers in our own back yard that we had not yet tried. We sampled ciders from Virginia, New York and Maryland. There were single varietals, apple blends, barrel aged and even an iced cider. The evening was about more then tasting. It was about the energy and people sharing their love of these nectars produced from apples. We had conversations with people that still had not produced one batch of cider but where looking to open a cidery. There were quite a few newbies in the room. Well established cideries got exposure to methods and apples that they were not familiar with. The 90 minutes went by in a blink. We only made it around half the room. The room was full of laughter and shouts of sadness that it had to end. Convention goers spilled out into the hallways, the lobby bar and into Richmond. The night was still early. Great discussion, more cider and delicious food awaited.

The convention opened with a presentation and discussion of Lessons for the 21st Century: The surprising history of southern apples and cider and what it means for modern growers and makers. The keynote helped to set the tone of diversity and growth in todays cider industry. It touched on American ciders rich past and fruitful future. The struggle of those that have been laying the foundation of bringing back lost apples and cultivating trees for future generations. One theme that echoed loudly was that when you are growing apple you are living each day in history. When you drink cider you are drinking that history.

The next 2 days were full of classes. Our first class that we attended was 400 years of American alcohol: Cider, History, Cocktails and more. The standing room only crowed was there to hear The Drinking Coach, Tiffanie Barriere. She definitely brought her energy and knowledge to the stage. She taught about the historical black figures in cocktail American history. There were 2 delicious cocktails created with what else… cider. Check her out at: www.thedrinkingcoach.com

For Cidercon attendees there were 32 classes to choose from. Truthfully, it was hard to select which classes to go to. They all were fascinating and informative.

We made sure to stop by and explore the vendors at the trade show. Bottlers, Canners, Barrels, flavoring, yeasts, tip handles and labels are just a sampling of those offering to help the cider producers improve on their craft. There were even more ciders being offered for tasting and enjoyment.

The first afternoon class that we sat in on was High Latitude Ciders from Michigan. The presenters for this class were: Dan Young of Tandem Ciders, Bryan Ulbrich of Left Foot Charley and Dion Stepanski of Presque Isle Farm Cider. It was such a learning experience to understand how the location, climate and the fermentation process have such an impact on the flavor and character of cider. It is so comparable to the wine industry and their regions. The terroir plays such an important role in the creation of cider. For us it was so much fun to sample each pour and provide our own tasting notes on the nose and palate of each cider. Nicole LeGarnd Leibon moderated the panel and was excellent at pointing out her own observations on the ciders and cideries.

One class that we continue to fall back on was yeast-derived characteristics and hands-on blending. Aaron Homoya and Anne Flesch gave us an amazing perspective of how yeast impacts the flavor profile of cider. The key here is how much we are now able to pull out the yeast notes in beer, wine and even whiskey.

Day two found us attending the class, Southern Cider Apples: A recipe for complex flavor in a changing climate. Diane Flynt from Foggy Ridge Ciders was the moderator. She was also the keynote for the opening of the convention. Her knowledge of southern cider is unparalleled. The presenters were: David Thornton of James Creek Cider House, Will Hodges of Troddanvale at Oakley Farm and Tim Wright of Wise Bird Cider. Three states represented the south. It was enlightening to try ciders from Kentucky, Virginia and North Carolina side by side.

OK, so, introductory palate training was an experience for the taste senses. Sour, acidity, sweet and bitter were all covered by adding a varying degree to a host cider. Like the yeast class, this for us increased our appreciation for cider and our ability to select complex notes and nuances. Darlene Hayes from www.allaboutcider.com and author of Cider Cocktails – Another Bite of the Apple, took us on a fantastic journey. Teaching us where different flavors and textures fall on the tongue. We learned more of why we are sensitive to bitterness and why we shy away from those IPA’s.

During the breaks there was even more cider to swirl, sip, swallow and converse about.

Sadly, it came time for the last class. Rich selected Barrel programs: A wine perspective for cider, moderated by Jocelyn Kuzelka. Dawn selected Social media advertising 101. Once again, each offered a treasure trove of information.

Check out our podcast wrap up of Cidercon 2022.

Available on:

🎧 Apple https://lnkd.in/dXi9yBtZ

🎧 Google https://lnkd.in/dGpXfVwx

🎧 Spotify https://lnkd.in/dgdrcHie

🎧iHeart Radio https://lnkd.in/diqsYSbd
and more…

In our first episode of 2022 we review OK Cider Company, Party Pic. A hopped cider from Oklahoma City.

A huge takeaway from the convention is that craft cider is poised to enter the main stream even more than it already has. Consumers will find ciders that rival a fine wine. Ciders will be competing strongly with craft beer taps across the country. This heritage beverage from our past has a bright future. What we can look forward to in 2022 is seeing more cideries open and share their individual expressions.

We can’t wait for Cidercon 2023 in Chicago.

Episode 81 – Frankly Deep – Deep Kulkarni and Frank Schweitzer

This episode features Deep Kulkarni and Frank Schweitzer of Frankly-Deep Hot Sauce.

These lifelong friends, who met at Penn State, began growing peppers roughly 10 years ago.  They grew lots of different kinds of peppers too.  It was about the time that the Carolina Reaper was growing in popularity.  That’s where they transitioned into the hot sauce world.  Their passion for hot sauce comes from food.  They love to eat and they love to cook.  The ideas for different blends and different kinds of hot sauce came quickly.  They narrowed it down to the core five that they feature today.  There’s a little bit of Frank and Deep in every bottle of Frankly-Deep.  We taste through the full line and you even get food pairing tips along the way.

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

www.frankly-deep.com – Facebook

Available on:

🎧 Apple https://lnkd.in/dMnXwNvt

🎧 Google https://lnkd.in/dp3er-ZA

🎧 Spotify https://lnkd.in/dXbmj6cg

🎧iHeart Radio https://lnkd.in/dkyxgBt2
and more…

Highlights from our discussion:

The Artisan Exchange

Duck Butts Meadery

Valley Forge Beer and Cider Festival

Starfish Junction Productions

Cheesesteak Adventure

Boyd & Blair

Episode 80 – Blake’s Hard Cider – Jennifer Wawrzyniak

This episode features Jennifer Wawrzyniak of Blake’s Hard Cider.

Blake’s is cider with a story.  It began in 946 when Gerald came home from WW2 and decided that he no longer wanted to live in Detroit.  He and Lovely purchased 100 acres in Armada, MI.  Today it’s a 1000 plus acre U-Pick Farm with wine, beer and cider.  In 2013 Andrew arrived back from college and saw an opportunity to expand into hard cider production.  The ciders base comes from a proprietary 5 apple blend.  

Jennifer is a regional sales manager with Blake’s.  In this episode she shares her experiences and also what she does best.  Introducing and creating new fans to Blake’s.  Pick some up and enjoy while listening to this lively episode.  

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

17985 Armada Center Road, Armada, MI 48005 – (586) 784-5343 – www.blakefarms.com – Facebook

Available on:

🎧 Apple https://lnkd.in/dqwim6kF

🎧 Google https://lnkd.in/dCZ2hTFi

🎧 Spotify https://lnkd.in/dcCSAeUt

🎧iHeart Radio https://lnkd.in/dudvKaxa
and more…

Highlights from our discussion:

Valley Forge Beer & Cider Festival

Starfish Junction

Pommelier

Pets for Patriots

U.S. Cider Open

The Union Craft House

Bartari

Beer Wall on Penn

Cider Con

Episode 79 – Triple Sun Spirits – Kris Kwant

This episode features Kris Kwant and Sara Stier of Triple Sun Spirits Co.

20 years ago Kris was watching the TV program “How it’s made”, with his father.  The episode featured Sam Adams Brewing.  From watching the program, the home brewing bug took hold of him.  He and his dad purchased a kit and it actually turned out pretty good.  The next adventure was to make a Barley Wine.  The intention for this would be to share with his son when he turned 21.  Kris explains that “making good whiskey starts with making good beer”.  In 2016 Kris embraced the craft spirits movement.  Triple Sun is a cocktail bar that moonlights as a distillery.  They are very hospitality focused.  Enjoy this lively episode where we  discuss history, beer and all things Triple Sun.

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.


 518 Bank St, Emmaus, PA 18049 – (610) 904-8082 – www.triplesunspirits.com – Facebook

Available on:

🎧 Apple https://lnkd.in/d_2sW7xW

🎧 Google https://lnkd.in/emNBxAY

🎧 Spotify https://lnkd.in/dThwXQcy

🎧iHeart Radio https://lnkd.in/dePFZ8WH
and more…

Highlights from our discussion:

Bicardi

Jack Daniels

Fetish Brewing Company

Kelvin Cooperage

Whiskey Advocate

Discover Lehigh Valley

Funk Brewing

Monkey 47

Mike Rowe

Cheesesteak Adventure – 2SP Brewing

In this episode Jim Pappas of Philadelphia Cheesesteak Adventure joins us at 2SP Brewing Company. Jim was our guest on Episode 18.  Jim still eats cheesesteaks on his quest to review 1000.  Jim brought 2 cheesesteaks from On A Role in Media, PA.  2SP Brewing Company provided the venue and 5 incredible beers.   

Available on:

🎧 Apple https://lnkd.in/d2CGvUST

🎧 Google https://lnkd.in/dZXmWvrm

🎧 Spotify https://lnkd.in/d_Z73sYv

🎧iHeart Radio https://lnkd.in/dP5sh8fa
and more…

Highlights From our Discussion: 

Goombas Pizzaria 

Johnny Paisano’s 

West End Boat Club

 English IPA 

Charlies Roast Pork 

Jim’s Steaks 

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