You're On Air With Beer
For more than 30 years, there have been rumblings that radio is dead. What exactly do these rumblings claim killed it? Some blame video. Others say it was corporate control of commercial programming which replaced any meaningful, thought provoking content, with babblesome radio gaga. The good news is that they are both wrong. In fact, thanks to internet radio broadcasters like HeritageRadioNetwork.org, radio is more dynamic than ever. Now, with a simple internet search it is easy to find programming on any topic at all.
Heritage Radio Network, which broadcasts out of the legendary Brooklyn restaurant, Roberta’s, focuses all of its programming on the credo of “archiving, protecting, and advancing our country's rich food culture through programs that give voice to America's leading food professionals, farmers, policy experts, artists, andtastemakers.” That includes two shows dedicated to beer fans.
The first, Fuhmentaboudit!, is co-hosted by real life cohabitants Mary Izett and Chris Cuzme, two omnipresent persons on the New York City craft beer scene and former presidents of the New York City Homebrewers Guild. Their show covers all liquids fermentable – beer, cider, wine, mead, vinegar, etc. – with the stated aim, according the hosts, “to demystify the art of home fermentation with a primary focus on home brewing beer.” Fuhmentaboudit! explores the minutiae of zymurgy (literally, the science of fermentation) by inviting on to their show either in person or by phone the leading experts on fermentation from all over the world, who discuss the various elements of the process of fermenting.
Listeners last week were let in on the ins and outs of specialty beer yeasts from Wyeast’s microbiologist Jess Caudill, who described the use, affect and availability of some of the beer yeast strains Wyeast offers to buy. Hear the whole show archived here. Or listen to a live show Monday nights at 7 pm. It is a must listen for anyone interested in brewing beer.
While Fuhmentaboudit! explores the process of putting alcohol into beer, Beer Sessions Radio is more focused on taking the alcohol out of beer by the age-old process known as imbibing. The host of Beer Sessions Radio is Jimmy Carbone, owner of Jimmy’s No. 43 at 43 East 7th St., NYC, NY, one of New York City’s most beloved craft beer bars. Each Tuesday at 5 pm, Jimmy invites friends from the beer world to what he calls an “audio ale saloon”. The goal of Beers Sessions is to “explore every aspect of the brewer's craft from grains to pint glass and tasting to toasting.”
Beer Sessions helps to teach the listener not only what to drink, but how to drink it. Last Tuesday, Jimmy spoke with Bryan L. Panzica of Pilsner Urquell, who described the effect of the pour on the flavor of a pilsner. Other regular guests are local New York City publicans, brewers and drinkers – all experts on imbibing. Even home experts are encouraged to call in on the live studio line and join the conversation.
The sound-sweepers can put their brooms away, the report of radio’s death is an exaggeration.