CRAFTED

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TOPICS & TIMES:

Craft Collective (1:18)

Why Headphones Make Sense (5:53)

Is Beethoven the Original Heavy Metal? (12:25)

Headphones vs Speakers (15:57)

Jonathan’s First Hi-Fi Headphones (29:19)

Why You Should ‘EQ’ (35:07)

The Qudelix-5k DAC/AMP + Equalizer (36:20)

Dedicated Headphone Amp vs Integrated Amp (40:49)

The JDS Labs Headphone AMP+DAC (44:10)

Active vs Passive Speakers (1:01:18)

Where To Go From Here? (1:06:35)

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Wildflour: The Most Beloved Bakery in the Ski World

Wed, 11 Mar 2026 18:46:35 GMT

Located at the base of Palisades Tahoe, Wildflour Baking Company is probably the most beloved bakery in skiing, and it definitely has the most accomplished customer base in the ski world. So Jonathan sat down with Wildflour owner, Susan Lopez, to talk about it all, and learn some of the secrets to Wildflour’s success.

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A Unified Theory of Cocktails with Dr. Kevin Peterson (Part 2)

Wed, 04 Mar 2026 22:00:59 GMT

What if everything you thought you knew about taste was wrong? Although we like to think flavor lives on the tongue, the truth is far more interesting; more than 80 percent of what we taste is actually smell.

That revelation sits at the heart of Dr. Kevin Peterson’s groundbreaking book, Cocktail Theory, which is transforming the way bartenders, chefs, and curious drinkers think about their craft. In Part 1 of this series, we explored the foundations of his thinking, but we also left plenty of questions on the table. In this conversation, Kevin is back to tie up those loose ends.

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Bitters, Ghost Towns, & Botanical Sodas w/ Shae Whitney of Dram

Wed, 25 Feb 2026 16:29:56 GMT

How do you grow a national beverage brand without investors, trend-chasing, or artificial ingredients? Dram began as an all natural cocktail bitters producer, and (unintentionally) went on to become the leader in the ‘functional beverage’ space.

Today, Eli talks with Dram founder, Shae Whitney, about Dram’s unlikely origin story; what led her to start making bitters with real botanicals; building a business in a Colorado ghost town; the strange history of their original production space; and how Dram navigated the rise of functional beverages without chasing trends.

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Buchardt Audio Founder, Mads Buchardt, on Handcrafting Speakers & Achieving High-End Sound

Wed, 18 Feb 2026 19:30:03 GMT

Mads Buchardt founded Buchardt Audio with a vision of offering high-end sound and Scandinavian design at the best possible price. Known for “big sound in compact designs,” many of Buchardt’s speakers are handcrafted in their woodshop in Denmark using the finest Danish oak, and their loudspeakers exemplify the minimalist aesthetic that is a hallmark of Scandinavian design.

Simon talks with Mads about how Buchardt Audio is delivering on its vision by offering speakers that sound incredible, are visually stunning, and a great value.

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RELATED LINKS:

Floreo Coffee Co

Buchardt Audio

TOPICS & TIMES:

Growing up with Music (6:03)

Getting into Hi-Fi (8:04)

Founding Buchardt Audio (9:42)

Mads’ First Speakers (12:08)

What are Passive Radiators? (12:55)

Staying Small & Running Lean (16:53)

Early Challenges (18:53)

Big Sound in a Compact Design (22:22)

Manufacturing in Silkeborg (25:30)

Buchardt’s Masterpiece: the E50 (27:14)

Active Speakers (43:57)

What's Next for Buchardt Audio (55:36)

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A Unified Theory of Cocktails with Dr. Kevin Peterson (Part 1)

Wed, 11 Feb 2026 14:16:45 GMT

For years, the “Mr. Potato Head” theory of drinks was accepted by bartenders to create new cocktails and memorize recipes. But until the release of Cocktail Theory, by Dr. Kevin Petersen, no one had taken the time to prove it, and now, Cocktail Theory is reshaping how bartenders are designing drinks. Today, Eli talks with Kevin about his diverse background and how it informs cocktail creation; the Mr. Potato Head theory of cocktails; the core concepts of the book; and much more.

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In Pursuit of the Perfect Coffee Grinder: Zerno founder, Vel Genov

Wed, 04 Feb 2026 20:58:37 GMT

ACAST

Zerno is one of the hottest brands in the world of specialty coffee, and for good reasons. So Jonathan recently met up with Zerno’s founder, Vel Genov, at their brand-new manufacturing center in Chicago, and today, you’ll get to hear their follow-up conversation, where they discuss what led Vel to design & manufacture coffee grinders in Chicago; Vel’s obsession with quality, functionality, and aesthetics (rather than price); burr sizes and why they matter; product design, iteration, and manufacturing; comparisons between the Zerno Z1 and the new Z2; and more.

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Zero Gravity Beer: 20 Years of Independent, Craft Brewing in Vermont

Thu, 29 Jan 2026 16:48:29 GMT

While the overall category of craft beer is currently experiencing a decline, the Burlington, Vermont craft beer maker, Zero Gravity Beer, is thriving. How? To find out, Eli talked with Zero Gravity’s Christopher Costello about the keys to Zero Gravity Beers’ success; what has evolved and what’s stayed the same for them over these 20 years; the current state of New England brewing; and more.

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RELATED LINKS:

Zero Gravity Beer

Zero Gravity Community

TOPICS & TIMES:

Zero Gravity Background (1:50)

Farm House Model (11:52)

Production Facility (14:22)

Adapting to High Growth (19:26)

State of the Union: East Coast Beer (25:04)

Terroir & Beer (30:34)

3rd Place Space & Community (34:44)

The Hummingbird Logo & ‘Listers’ (38:33)

Caribbean Beer Dinner (41:06)

The N/A Category (44:12)

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The Science - and Politics - of ‘Functional Beverages’ w/ Fabric founder, Tom Eddleston

Wed, 14 Jan 2026 17:26:09 GMT

Few craft categories have experienced the meteoric rise of ‘functional beverages,’ and specifically, THC-infused drinks. But despite their popularity, what goes into making these drinks remains a secret, and not all THC-beverages are created equal.

So today, Eli talks with Fabric founder, Tom Eddleston, about what goes into crafting functional beverages with real intention. From cannabinoids to flavor-profile development, this conversation demystifies a category that is shrouded in misinformation.

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TOPICS & TIMES:

An Introduction To Colorado Sober (2:17)

History of Fabric (6:43)

Definitions and Offerings (11:30)

Ingredients (24:53)

The Importance of Education First (32:02)

Mental Health Advocacy (37:48)

Mental Health & the Outdoors (42:38)

Market Viability and Restrictions (45:36)

Lobbying Efforts for Regulation (54:31)

Cultural Significance of Inebriation (58:42)

Zebra Striping (1:02:49)

Distribution (1:05:40)

Get Involved (1:10:03)

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Our Reviewers' 2025 Craft Obsessions & 2026 Curiosities (Part 2)

Wed, 07 Jan 2026 19:06:33 GMT

Jonathan talks with Blister managing editor Luke Koppa, reviewer Paul Forward, and our bike editor, David Golay, about the craft categories that most captivated them this past year, and some of the categories they are most curious about heading into 2026.

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BLISTER NEWSLETTER:

TOPICS & TIMES:

Luke Koppa (3:40)

Paul Forward (18:45)

David Golay (45:17)

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Our Reviewers' 2025 Craft Obsessions & 2026 Curiosities (Part 1)

Wed, 31 Dec 2025 17:16:42 GMT

As we wrap up 2025, we are once again sharing the craft categories that most captivated our Blister reviewers this past year, and we’re revealing some of the categories they are most curious about heading into 2026. We kick things off with Simon Stewart, Jonathan Ellsworth, Kristin Sinnott, and Eli Brown. Please enjoy, and Happy New Year!

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RELATED LINKS:

BLISTER NEWSLETTER:

TOPICS & TIMES:

Simon Stewart (2:14)

Jonathan Ellsworth (9:55)

Kristin Sinnott (31:44)

Eli Brown (51:05)

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Home Distilling: Big Macs, Meme Spirits & 16th-Century Recipes w/ Jesse Wilson of ‘Chase the Craft’

Wed, 24 Dec 2025 16:51:10 GMT

Distillation has been a common topic here on Crafted as of late, and we have had the pleasure of speaking with some of the most important names in the American spirits industry. Yet, commercial distillation inevitably limits creativity and innovation.

That is not the case for this week’s guest, Jesse Wilson, the founder of a pair of companies focused on home distillation, Still It and Chase the Craft. What began as a video series based around a man learning to distill has grown into an exploration of all things spirits innovation - Jesse has now distilled everything from Big Macs to 300 year old absinthe recipes. In this conversation we dive into the history of both companies, the science of distillation, the magic of aging, and the unique insights Jesse has gained from his exploration of supremely small batch spirits production.

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RELATED LINKS:

Chase the Craft

Still It

18th-Century Absinthe

Distilling Big Macs

Potato Vodka

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TOPICS & TIMES:

How Eli Discovered ‘Still It’ (3:58)

Distillation Adventures & YouTube (7:15)

Jesse’s First Still (21:03)

Chase The Craft (27:41)

Absinthe (34:04)

Head, Hearts, & Tails (51:10)

Charring Barrels (1:04:48)

Big Mac Distillation & Meme Spirits (1:09:23)

Who Should Try Home Distilling (1:16:30)

The Future of Home Distilling (1:21:29)

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Amateur Hour: Camera Gear w/ Jonathan Ellsworth and Justin Bobb

Wed, 17 Dec 2025 19:59:25 GMT

Recently, Jonathan has been going deep down the rabbit hole of camera gear and lighting, and the strikingly handsome Justin Bobb has been his spiritual guide. So today, we’re broaching these topics with all of you, and you’ll get to hear JE apologize profusely to Luke Koppa for basically forcing him to drink terrible coffee over the years. (You’ll see.)

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RELATED LINKS:

BLISTER NEWSLETTER:

TOPICS & TIMES:

Why J Bobb Needs to Block JE (2:37)

Origins of J Bobb's Interest in Cameras (4:22)

Digital vs Analog (6:51)

35mm and Beyond: Megapixels (10:00)

Planned Releases (13:22)

Light (15:33)

Analogies: Coffee & Camera Gear? (19:33)

Sony A6700 (23:42)

Camera Hand Feel (29:08)

Camera Brands (30:44)

Ecosystems & Who’s Best at What? (38:29)

Which is Easier to Learn: Filming or Snowboarding? (49:42)

Shiny-New-Object Syndrome (51:38)

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Amanda Thomson on How Noughty AF Wine is Achieving the Seemingly Impossible

Wed, 10 Dec 2025 16:49:06 GMT

Amanda Thomson loved enjoying a glass of wine to wind down the evening, but she also needed to be high-functioning first thing in the morning. That craving led to the 2019 release of Noughty Non-Alcoholic Sparkling Chardonnay, Thomson’s award-winning attempt to fill a massive gap in the industry. Eli sat down with Amanda to discuss what makes Noughty “wine, just better”; the differences between the American and European markets; and some of the most challenging aspects of creating a product line that has come to define quality N/A wine.

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RELATED LINKS:

SennzaFinne

Noughty Wine

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TOPICS & TIMES:

A Brief History of Noughty Wine (3:54)

Champagne (11:12)

The difference Between European & American Drinking Culture(14:52)

Defining NA Wine (20:35)

Reds (25:03)

Challenges Making Sparkling White (34:57)

NA State of the Union (35:46)

Being the OG Brand Everyone is Chasing (42:13)

New Products (47:00)

Hard Work Pays Off (50:33)

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How Does a Small Craft Brand Break Out? SennzaFinne Shares Their BluePrint

Wed, 03 Dec 2025 18:23:13 GMT

In a spirits landscape full of massive brands and mega marketing budgets, what differentiates a craft producer? SennzaFinne, the Seattle based amaro producer founded by former bartenders, has found creative ways to make their mark. This week Eli checked back in with Gillian and Joey to learn about their approach to guerilla marketing at the world’s premier beverage conference (it involves a custom backpack), and they also dove into the company’s recent experiments with ingredient recycling. From brewery collaborations to botanical seltzers, there is a lot happening over at SennzaFinne, and they get into a little bit of all things ‘bitter’ in this conversation.

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RELATED LINKS:

SennzaFinne

Recipes

Gift Box

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TOPICS & TIMES:

Tasting at Tales (5:14)

Partnerships with Breweries (12:56)

Distillation Collaboration with Old Log Cabin (23:28)

Ready-To-Drink Options (30:11)

Pop Up Bars (40:12)

SennzaFinne’s Lineup (44:00)

Last Leaf & Mezcal (47:09)

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Caviar 101 with Black River Caviar

Wed, 26 Nov 2025 17:47:13 GMT

Caviar. Is there any word — or food — that more quickly conjures up associations of luxury and opulence? But caviar isn’t just a thing to serve on the yacht you don’t own, caviar has a rich history. Once a snack only for Russian oligarchs, today it is found in more places and likely on potato chips. Eli talks with Sarah Mayo for a deep dive into the history of global caviar production; the ways in which the modern market is shaping consumption; and the endangered status of the fish responsible for this exotic dish.

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RELATED LINKS:

Black River Caviar

BLISTER NEWSLETTER:

TOPICS & TIMES:

History of Caviar (2:53)

The Production Process (14:30)

The Market for Caviar (17:57)

Soviet Caviar (24:58)

China's Influence (30:38)

Sturgeon, Illegal Fishing, & Hybrid Products (32:13)

Lifecycle of the Sturgeon (39:53)

Grading Structure (49:51)

Caviar & Wine (52:48)

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The Whiskey that Set a Land Speed Record: Montgomery Distilling

Wed, 19 Nov 2025 17:05:10 GMT

Not every distillery owner has a land speed record to their name, but Ryan Montgomery of Montgomery Distilling does. So Eli talked with him about all things spirits, from the Montana-grown grain that helped power that land speed record, to the world’s first bourbon-based amaro. They also discuss the similarities between aquavit and gin; the labor of love known as kirschwasser; and the inspirational effect of Merle Haggard and the Grateful Dead.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Montgomery Distilling

Lords of Dirt

Spirits and Spokes

TOPICS & TIMES:

Farm to Bottle (3:49)

Farming & Ranching (5:07)

From Home Brewing to Distilling (6:39)

Whiskey School & Stills (9:23)

Starting a Whiskey Business (12:55)

Single Malt & Special Releases (16:06)

What Does He Like to Drink (20:43)

“Mama Tried” Bourbon (24:12)

Aquavit (26:01)

Aged Aquavit (33:19)

Aging in Montana (37:10)

State of Distilling in the US & Montana (49:41)

Liquor Licensing (57:30)

B'Amaro (1:02:39)

Motorcycle Fuel, Lords of Dirt, Spirit in the Spokes (1:09:25)

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HiFi Audio, Aesthetics, & Design w/ Heaven 11’s Itai Azerad

Wed, 12 Nov 2025 17:12:36 GMT

A famous philosopher once said, “Without music, life would be a mistake.” We agree. And while music is all around us, it’s easier and easier to take it for granted, or to have a very diluted experience of it. So, how do you elevate your everyday music listening experience?

Today, Simon catches up with Itai Azerad, founder of Heaven 11, to talk about how their new Billie Amp MK3 does just that. Heaven 11’s goal is to restore the connection between the listener and music, and bring back the ritual of listening.

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Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

CHECK OUT OUR YOUTUBE CHANNELS

Blister Studios (our new channel)

Blister Review (our original channel)

TOPICS & TIMES:

Check out the New Billie Amp at Capitol Audiofest (2:16)

Billie Amp MK3’s Modular Design (3:52)

Choosing Between Amplifier Modules (7:01)

Future Proofing in Audio Products (12:26)

Incorporating User Feedback (14:06)

Bringing Back Your Father’s Hifi System (20:42)

Rediscovering New Details in Music (30:24)

Aesthetics Matter (41:31)

An Emotional Connection to Music (47:00)

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Travel Coffee Gear, Hand Grinders, & Coffee Roasting with Calibration Coffee Lab’s Alex LeBlanc

Wed, 05 Nov 2025 19:26:11 GMT

How do you make great coffee on the road? Jonathan talks with Alex LeBlanc, the owner and head roaster at Calibration Coffee Lab, to talk about our recent attempts at this. Then, we discuss Alex’s own approach to roasting, and what becomes clear is that there are lots of different priorities and values that a particular coffee roaster might have — and understanding those will likely help you identify your favorite roasters.

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Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

CHECK OUT OUR YOUTUBE CHANNELS

Blister Studios (our new channel)

Blister Review (our original channel)

TOPICS & TIMES:

New Coffee Gear & No-Bypass Brewing (3:31)

Water Additives (13:14)

Hand Grinders vs Electric Grinders (14:49)

Bed Pressure (23:44)

Filter Coffee & Various Brewing Styles (26:13)

Roasting: Alex’s Approach (32:42)

Over Roasting & Other Coffee Crimes (42:19)

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Nib Making, Engine Turning, & Hand Chasing: the Art of Pen & Pencil Making with Giles English of Yard-O-Led

Wed, 08 Oct 2025 15:47:33 GMT

Since 1822, Yard-O-Led has been making some of the finest pens and pencils in the world. They’ve survived wars, they created the “self-propelling pencil,” and today, we talk with Giles English, about the nearly 200-year history of the company that invented the mechanical pencil and still hand-crafts every sterling silver pen in their Birmingham workshop. We dig into the artistry behind engine-turning and hand-chasing, Yard-O-Led’s story of wartime survival, and what it means to carry Victorian tradition into the 21st century.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

SennzaFinne

Yard-O-Led

TOPICS & TIMES:

The Custodian of Yard-O-Led (3:41)

Origin Story of Yard-O-Led (5:36)

Nibs & Nib Making (9:30)

The Self-Propelling Pencil (13:33)

The Craft of Penmaking (22:27)

Ink Propulsion (34:20)

Yard-O-Led’s Lineup (40:50)

Why Pens Matter (44:38)

Surprises in the Pen Making World (48:34)

The Yard-O-Led Arcade (54:42)

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“Get Thee To A Cheese Monger!” Cheesemaking w/ Jasper Hill Farm

Wed, 24 Sep 2025 15:56:21 GMT

Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan & Eli talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble that grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese and why food this good can be so great for local communities and local farms.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Jasper Hill

TOPICS & TIMES:

The North East Kingdom (2:00)

Zoe’s Background, Minister of Culture (3:51)

Cheese Terminology & Mongers (6:09)

Jasper Hill Origin Story (11:05)

History of Cheese (14:18)

Recent Fascination w/ Cheese (19:11)

Cloth Bound Cheddar & Cave Aging (29:42)

Cultures & Inoculation (35:30)

Preservation Techniques (38:19)

How Would One Get Started in the Cheese Industry? (45:14)

Which Styles are Most Difficult to Make? (50:31)

Blooming Rind (52:32)

A Pitch for Artisan Cheese (58:19)

Current State of Cheese (1:03:43)

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Jonathan Gagné on Astrophysics, Coffee, & The Physics of Espresso

Wed, 17 Sep 2025 15:37:06 GMT

Jonathan Gagné is producing some of the best work in the world in terms of increasing our understanding and appreciation of coffee. And his new book, The Physics of Espresso, is incredibly smart, impressively easy to understand, and…fun! So it was an honor to have Jonathan on to talk about astrophysics, boulders, dust, soup, crema, headspace, and more.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

The Physics of Filter Coffee

The Physics of Espresso

Instagram: Jonathan’s Gagné

Jonathan’s site: coffeeadastra.com

TOPICS & TIMES:

Jonathan’s Work in Astrophysics (2:54)

Brown Dwarfs (4:54)

Origins of His Interest in Coffee (12:07)

Filter Coffee & Espresso: His 2 Books (17:29)

Is This the Most Interesting Time in Espresso? (26:45)

Soup & Low-Pressure Espresso (28:00)

Crema (34:02)

Grinders (Weber EG-1 & Turin DF83 v2) (38:28)

Burr Size: Is Bigger Always Better? 50:14)

Boulders (58:26)

Headspace (1:03:23)

Puck Screens & Other Variables (1:08:19)

Baskets & Bed Depth: 49mm vs 58mm (1:14:21)

Jonathan’s website: Coffee ad Astra (1:16:33)

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The Business of Craft Beer

Wed, 10 Sep 2025 16:38:41 GMT

With all the economic & cultural shifts swirling about these days, we wanted to get a handle on the state of craft beer: what does the current landscape look like, what are the biggest challenges, and what are the most interesting opportunities? Eli Brown and I discuss all of the above with New Image Brewing founder, Brandon Capps.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

New Image Brewing

BLISTER NEWSLETTER:

TOPICS & TIMES:

Brandon on Running the Leadville 100 (4:38)

Backstory of New Image Brewing (6:19)

Defining Craft Beer (14:07)

State of the Union (27:47)

What are People Drinking Today? (34:16)

Contract Brewing (44:14)

What Counts as “Craft” Beer? (55:10)

What’s Going on at New Image? (1:06:37)

Where to find New Image (1:15:53)

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Coffee Gear, Pt. 5: One-Year Update on Jonathan’s Coffee Setup & Journey

Wed, 20 Aug 2025 22:47:20 GMT

What happens when an obsessive gear reviewer dives headfirst into the expansive world of espresso? It’s now been over a year since our last update on Jonathan Ellsworth’s coffee journey, so Eli and he talk about what’s new in his setup; what he’s learned (or rejected) from the depths of coffee videos and online forums; and whether this whole thing has been a brilliant pursuit of flavor, or just an expensive rabbit hole.

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Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

In Search of the ‘Best’ Coffee Gear, Pt 1 (Ep.19)

In Search of the 'Best' Coffee Gear (& Ski Boots), Pt. 2 (Ep.20)

Drinking Gold: Coffee Gear, Pt. 3, with ON3P Skis’ founder, Scott Andrus (Ep.25)

Coffee Gear, Pt. 4: “Hero Espresso” & Jonathan’s Current Setup (Ep.43)

TOPICS & TIMES:

The Significance of Coffee Gear (1:14)

Espresso Techniques and Preferences (4:19)

Exploring Coffee Beans and Roasts (8:33)

Adjusting Techniques for Optimal Flavor (17:23)

Consistency in Coffee Preparation (21:40)

Decaf Discoveries and Coffee Preferences (30:28)

Espresso Pressure: The Great Debate (30:28)

Personal Taste vs. Internet Trends (33:00)

Reflections on Coffee Gear Purchases (38:59)

The Importance of Quality in Coffee Gear (47:02)

The Importance of Precision in Espresso Making (51:32)

The Role of Milk in Coffee Drinks (56:30)

Exploring New Coffee Techniques and Equipment (59:43)

Finding Happiness in Coffee Rituals (1:02:00)

Return on Investment in Coffee Equipment (1:04:02)

The Impact of Coffee Chains on Quality (1:08:33)

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BLISTER NEWSLETTER:

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The Cast Iron Comeback: Field Company Co-Founder, Stephen Muscarella

Wed, 13 Aug 2025 13:51:12 GMT

Fact: Cast iron is having a moment. And that’s true even while the cast-iron skillet has never lost its standing as one of the most iconic of culinary tools. So today, Eli talks with Field Company co-founder, Stephen Muscarella, about how a vintage pan sparked a journey to reimagine cast iron from the ground up. They get into what makes cast iron so special — and so misunderstood; the small design choices that lead to better cooking; and what, exactly, Field is doing to bring back the use of cast iron in modern cooking.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Field Company

Recipe Guide

TOPICS & TIMES:

Introduction to Field Company (2:16)

A History of Cooking Techniques (5:11)

Origins of Field Company (12:32)

Sand Casting (19:52)

Thermophysical Properties of Iron Castings (28:06)

The State of Cast Iron (33:32)

Three Types of Metal (38:09)

Enamel Coatings(43:12)

The Dark Art of Seasoning (46:13)

The Future of Field Company (55:26)

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Hosted on Acast. See acast.com/privacy for more information.

Ghia’s Journey from ‘Shark Tank’ to the Mainstream

Thu, 07 Aug 2025 15:38:30 GMT

Ghia is a drink brand that isn’t trying to be beer, wine, or spirits — and definitely not a “mocktail.” It’s bitter, bold, and built for people who want a drink that doesn’t play it safe.

Today, Eli talks with Ghia founder Mélanie Masarin about building a culinary inspired non-alcoholic option that’s not about sobriety, but about choice, occasion, and great flavors. They get into what makes Ghia different, how Mélanie’s multinational upbringing shaped the philosophy of the brand, and why she walked away from a Shark Tank deal without blinking.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Ghia

Recipe Guide

BLISTER NEWSLETTER:

TOPICS & TIMES:

Introduction and Background (1:48)

The Birth of Gia: A Personal Journey (2:43)

Crafting the First Iteration of Gia (6:14)

Understanding the Non-Alcoholic Movement (11:04)

The Importance of Context in Enjoying Gia (17:12)

Elusiveness and Brand Identity (21:43)

Paving a New Path in the Beverage Industry (28:00)

Defining Success in the Non-Alcoholic Space (29:24)

Cultural Perspectives on Drinking: Europe vs. America (30:44)

The Evolution of Non-Alcoholic Menus (32:42)

The Unique Approach to Non-Alcoholic Beverages (36:21)

Cultural Influences on Drinking Habits (37:48)

Marketing Non-Alcoholic Drinks to Children (39:55)

The Impact of Shark Tank on Business Growth (47:16)

Transitioning from Bottles to Cans: A Strategic Move (51:14)

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Hosted on Acast. See acast.com/privacy for more information.

OUR GUY WON! Celebrating CRAFTED co-host, Eli Brown, on His Grant Award + What's Next for His Project

Wed, 30 Jul 2025 15:51:25 GMT

On CRAFTED ep. 75 we told you a bit about the proposal Eli submitted re: N/A cocktails. Welp, Eli was awarded the very competitive ‘Raise the Bar’ grant, so Jonathan talks with him about why this is a big deal, and Eli shares more details about his project. Congrats, Eli!

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

CRAFTED ep 75: N/A Cocktails

BLISTER NEWSLETTER:

TOPICS & TIMES:

Eli Got the Grant! (1:46)

Competition for the Grant (2:57)

Uncle Nearest (6:15)

The Project: Proof of Concept (9:05)

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What is ‘Amaro’ & Why is Bitter Better? Sennza Finne on a Spirit You Should Know

Wed, 16 Jul 2025 17:21:15 GMT

Amaro is bitter, complex, and a little mysterious — and most people have no idea what it actually is. So in this episode, Eli talks with the folks behind Sennza Finne, a Seattle-based amaro producer making small-batch, seasonal expressions. We get into what amaro is (and isn’t); how their experience as bartenders shaped their process; and why every bottle they make is designed to reflect a specific season — not just its flavors. So whether you’re amaro-curious or already a bitter believer, this one’s for you.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Sennza Finne

What is Amaro?

Recipes

TOPICS & TIMES:

What Is Amaro / Sennza Finne Amaro Line (3:43)

Why Produce Amaro? (7:11)

Origins of Sennza Finne (19:58)

Seasonality (22:03)

Amaro for Cocktails (29:27)

The Naming Process (36:17)

Production Methods (47:40)

Bottle Design (55:40)

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Blister Newsletter Link:

Blister Newsletter

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Knives & Knifemaking w/ Jamison Chopp of Acre Forge

Wed, 09 Jul 2025 18:26:15 GMT

Jonathan talks knives and knife making with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.

We talk about what’s changed and what hasn’t about the way knives are made today; we dive into the details of blade shape, blade materials, and handles; we talk about what separates a great knife from a mediocre one; and more.

If you’re interested in culinary knives but somehow haven’t come across Jamison or Acre, you’re going to really enjoy this episode. And for those of you who haven’t invested in a really quality knife, well, fair warning, this conversation might change that.

RELATED LINKS:

Mad Fritz

Mad Fritz Coffee

David Arthur Vineyards

Winemakers Review

TOPICS & TIMES:

Skis? (3:53)

Getting into Knifemaking (9:37)

Is there a more conventional path? (16:29)

Current State of Bladesmithing (17:43)

The Acre ‘Collective’ (23:23)

Knife Maintenance (27:11)

Metallurgy (30:07)

Carbon Steel (32:52)

Materials (36:00)

Acre Macrum Knife vs ‘Signature’ Knives (43:08)

Hand-Forged vs Machine-Made (46:52)

Styles: Japanese vs Western Knives (53:44)

Acre vs ‘Big Box Store’ Knives (56:21)

Acre vs Other High-Performance Makers (1:00:54)

Sharpening (1:05:21)

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Hosted on Acast. See acast.com/privacy for more information.

Fermentation, the Key to Most of the Things You Love (w/ Nile Zacherle, Eli Brown, & Jonathan Ellsworth)

Wed, 02 Jul 2025 16:10:01 GMT

Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation, you’ll see why maybe we should.

Because fermentation isn’t merely a chemical process, it’s the key to many of those things we love. And for Nile Zacherle, the founder of Mad Fritz, it’s the common thread to everything he makes: barrel-aged beer, Napa Valley wine, and meticulously roasted coffee. And today, Nile is back on CRAFTED to talk about it all with Eli Brown & Jonathan Ellsworth.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Mad Fritz

Mad Fritz Coffee

David Arthur Vineyards

Winemakers Review

TOPICS & TIMES:

What’s in Nile’s Glass? (2:32)

Nile’s Winemaking Background (5:04)

Why Study Fermentation? (11:20)

What is Fermentation? (16:49)

How Theory Impacts Reality (31:34)

Reevaluation of All Values (36:50)

Aging (46:41)

Aging Coffee (56:38)

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Hosted on Acast. See acast.com/privacy for more information.

Craft N/A Cocktails & Why They Matter More Than You Think

Wed, 25 Jun 2025 16:11:16 GMT

Craft N/A Cocktails are on the rise, but there is still much that needs to change in this space — fundamental things like what we should and shouldn’t be calling this whole category, and why that matters. Today, Jonathan Ellsworth discusses these things with our CRAFTED co-host and professional mixologist Eli Brown, who sees the real-world importance of these things every day. You’ll hear about the project Eli’s working on to create change, and you’ll learn why one of the fastest-growing whiskey companies in the world, Uncle Nearest, is so interested in the N/A space.

RELATED LINKS:

CRAFTED ep 66: Eli w/ Bar 5

Raise the Bar program

TOPICS & TIMES:

Eli’s ‘Raise The Bar’ Project (1:46)

Zebra Striping & Other Consumer Behavior (7:51)

Current Stats in N/A (12:09)

Defining a Category By What it Isn't (16:24)

Ice Cream Analogy (21:05)

Inclusivity (36:37)

More on Conventions & Terminology (40:03)

Cocktail Creation (45:42)

Uncle Nearest & Historical N/A Ties (49:51)

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Hosted on Acast. See acast.com/privacy for more information.

The Madness of Nile Zacherle, Mad Fritz Brewing

Wed, 18 Jun 2025 21:44:05 GMT

Madness. That’s what you call it when a former sponsored skateboarder gets a Ph.D. in fermentation, then starts brewing super-premium beer in Napa Valley. In this conversation, Eli Brown talks with Nile Zacherle, the founder & master brewer of Mad Fritz.

RELATED LINKS:

Mad Fritz Brewing

Mad Fritz Membership

Winemaker’s Review (Nile’s Podcast)

TOPICS & TIMES:

Origins of Mad Fritz (5:31)

Nile’s Background (10:08)

Hawaiian Beer: Culture & Challenges (16:07)

Skateboarding (25:08)

Winemaking (27:27)

Transition Back to Brewing (35:34)

Diving into Mad Fritz (42:00)

Jupiter & Camel (44:41)

Brewing System (47:13)

Barrel Aging (1:03:32)

Where to Find the Beer (1:11:09)

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Steve Matthiasson on Wine, Punk Rock, Bikes, & Fireworks

Wed, 11 Jun 2025 17:14:49 GMT

Steve Matthiasson is one of the most respected winemakers in Napa Valley, and together with his wife Jill, they make wines under the label of Matthiasson Wines that buck some of the most fashionable trends in Napa wine. Steve is also a passionate mountain biker and snowboarder, a teacher, and a wine consultant; today, we dive into all of these aspects.

RELATED LINKS:

Check out the Blister Craft Collective

TOPICS & TIMES:

Sherry (1:58)

Orange Wine & White Grapes (4:17)

Tannins (15:53)

Complexity & Punk Rock (22:28)

Principles of Matthiasson Wines (29:47)

Trademark Wine & Proof of Concept for Wine World (39:55)

Alcohol Content in Wine (46:23)

Why Steve Got a New Bike (50:36)

Small Wine Producer, Large Wine Programs (56:18)

Natural Wines (58:54)

Being an Outlier in Napa? (1:04:42)

Wine Consulting & Sustainability (1:09:31)

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America’s Founding Spirit & the Most Important Distillery You’ve Never Heard Of

Wed, 04 Jun 2025 20:01:59 GMT

Brandy doesn’t get the love that it deserves, especially given that it was America’s founding spirit, and no category has a bigger folk hero tied to it (Johnny Appleseed, anyone?). At its core, it’s distilled fruit—wine’s fiery cousin—born from orchards and alchemy, and few do it better than Clear Creek Distillery.

In this episode, we dig into what brandy really is, why it nearly vanished from American drinking culture, and how Clear Creek is helping it make a long-overdue comeback. We also cover pears, patience, and how to make brandy that doesn’t just sip smooth, it sings.

RELATED LINKS:

Check out the Blister Craft Collective

Clear Creek Distillery

TOPICS & TIMES:

What is Brandy? (3:26)

Johnny Appleseed (8:58)

History of Clear Creek (9:55)

Everett’s Background (14:31)

The USA & Brandy (17:47)

Rise & Fall of Popularity (24:29)

Why Distillers Like Brandy (30:25)

Provenance of Brandy (34:15)

Distillation Process (38:20)

Fir Brandy (45:17)

Checking the Stills & Types of Pears (54:50)

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Hosted on Acast. See acast.com/privacy for more information.

Amateur Hour: Blister reviewer, Zack Henderson, on Paella

Wed, 28 May 2025 17:57:27 GMT

Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. What started as a casual interest has turned into a full-blown culinary rabbit hole — and we dig into everything from technique to tradition, with some very unconventional twists.

We also dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; and brainstorm potential flavor combinations (some more plausible than others). Along the way, we talk table beer, saffron, Fernet, and confront Eli’s long-running rice curse.

RELATED LINKS:

TOPICS & TIMES:

Bike Season (1:11)

Why Paella? (3:26)

What is Paella? (7:40)

The Process (10:20)

Best Potential Flavor Combinations (16:15)

The Fernet and Saffron Diatribe (24:35)

Potential Beverage Pairings (34:10)

Paella Mixing and Pan Bottom (41:31)

Serving (43:13)

Paella Rules (46:02)

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Hosted on Acast. See acast.com/privacy for more information.

Reading Culture: Books, Reading, & Indie Bookstores Today w/ Arvin Ram, Owner of Townie Books

Wed, 21 May 2025 20:44:20 GMT

Today Jonathan talks about books, book recommendations, the state of independent bookstores, the art of reading, and the craft of writing — and our guest is the perfect person to talk about it all. Arvin Ram is a writer, an avid reader, and the co-owner (along with his wife Danica) of the independent bookstore, Townie Books. Arvin is also the director of the Mountain Words Festival here in Crested Butte, and we also discuss the mix of mountain culture and book culture.

RELATED LINKS

TOPICS & TIMES:

News: Mountain Words Festival (00:47)

We Finally Get Arvin to Blister HQ (2:10)

Arvin's Background (3:50)

Running an Independent Bookstore Today (7:06)

Arvin’s Path to Opening a Bookstore (18:40)

Coffee, Tea, & Bookstores (26:55)

The War for Our Minds (32:55)

Fiction vs Nonfiction Sales Today? (40:11)

Favorite Authors? (41:44)

Arvin’s Own Writing (50:52)

Mountain Words Festival (58:42)

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Hosted on Acast. See acast.com/privacy for more information.

Amateur Hour: Tequila, with Simon Stewart, Eli Brown, & Troy Rarick

Wed, 07 May 2025 13:28:33 GMT

CRAFTED co-hosts Simon Stewart and Eli Brown talk with Troy Rarick, the founder of Over the Edge bike shops and the person who first got Simon into tequila, about why tequila might be the quintessential craft spirit; they discuss a fun history of tequila; the different variations of it; and Troy reminisces about filming a Tequila Talk Show. They share some current favorite tequilas; plus advice on how to choose a good bottle; and more.

RELATED LINKS

Check out the Blister Craft Collective

Over the Edge

TOPICS & TIMES:

Troy & Simon’s First Tequila Tasting (2:05)

Why Troy Loves Tequila (2:22)

Troy’s “Tequila Talk” TV Show (4:43)

Eli on Mescal vs Tequila (7:51)

The Dusty Bottle on the Shelf (11:04)

Meeting Juan Carlos (12:23)

The Town of Tequila in Jalisco (14:14)

The Different Types of Tequilas (21:45)

Tequila Tasting Glassware (27:47)

A Drop of Water — Or Not (32:09)

The Legend of Casta Weber (37:41)

Tariffs’ Effect on Tequila (46:59)

High-End Tequila in Cocktails (1:00:25)

How Much Should You Spend on Tequila? (1:03:09)

Top Tequila Picks (1:04:15)

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Hosted on Acast. See acast.com/privacy for more information.

Viticulture, Wine Making, & Karaoke w/ Field Recordings’ Andrew Jones

Wed, 30 Apr 2025 18:19:47 GMT

Andrew Jones didn’t set out to make wine. Instead, he spent decades planting vines for other people — some of the biggest names in California (e.g., Beckstoffer). But along the way, Andrew started stockpiling stories — and grapes — and what began as a side project turned into Field Recordings, a brand known for bending rules and bottling attitude. The brand has since been featured in Wine Enthusiast, on Vinepair, and in the New York Times, growing into one of the most talked-about labels in the country. In this episode, Andrew talks with Eli Brown and Jonathan Ellsworth about nursery hustle, breaking the rules, and why wine should be fun, not fussy. We also talk about boxed wine, baseball card philosophy, and Andrew fires off some of the sharpest wine one-liners we’ve ever heard.

RELATED LINKS:

Field Recordings Instagram

Field Recordings Winery

TOPICS & TIMES:

Intro to California Winemaking (2:26)

From Football to Farming (4:44)

Transition from Nursery to Winemaking (6:22)

The Birth of Field Recordings (12:50)

Terroir & Storytelling (14:12)

Nurseries & Vines (22:21)

Economics of Wine Pricing (26:07)

Field Recordings: Quality & Accessibility (27:24)

Finding Unique Properties for Winemaking (29:44)

Making Wine Enjoyable for Everyone (42:12)

Understanding Wine Pricing (47:31)

Navigating the Wine Aisle: Tips for Beginners (48:11)

Quality Control, Ingredients, & Additives (51:45)

The Natural Wine Movement (58:27)

Future Trends? (58:32)

Andrew’s Recommendations: New Varietals (1:04:35)

“Topped-Up” Wines (1:14:31)

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Hosted on Acast. See acast.com/privacy for more information.

Amateur Hour: Blister reviewer, Kristin Sinnott, on Making Homemade Ice Cream

Wed, 23 Apr 2025 16:15:08 GMT

Jonathan talks with Blister reviewer & Blister Summit director, Kristin Sinnott, about her lifelong love of ice cream; what we should know about making ice cream at home; and why she always hunts for small-batch ice cream when she’s traveling.

RELATED LINKS

Check out the Blister Craft Collective

TOPICS & TIMES:

How Kristin’s ice Cream Habit Started (2:36)

Being Picky about Food (8:36)

Getting into Making Ice Cream (14:45)

Ice Cream vs Coffee (18:42)

Cookbooks for Ice Cream (22:23)

Eggs vs no Eggs (23:27)

Linden’s Ice Cream Reviews (26:14)

Ice Cream vs Gelato (28:54)

Kristin’s Current Practices (31:28)

Coffee vs Ice Cream Equipment (37:05)

Pro Tips (42:08)

Affogatos (47:29)

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Hosted on Acast. See acast.com/privacy for more information.

Is This the ‘Top Gun’ for Bartenders?

Wed, 16 Apr 2025 18:15:03 GMT

We’re all familiar with ‘Top Gun’ — a school that separates the best of the best. But what if we told you there is an elite certification program designed to test the best bartenders in the business? Today, we’re discussing that program — Bar 5 Day — with Steve Olson and Doug Frost.

RELATED LINKS:

Check out the Blister Craft Collective

BAR 5 Day

BAR Documentary

TOPICS & TIMES:

Their Background (2:27)

Bar 5 Origin Story (5:47)

Mentorship (21:34)

Mescal and Decision Points for Bar 5 (33:05)

How They Choose Educators (45:11)

Certifications and Film Tour (1:00:22)

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Hosted on Acast. See acast.com/privacy for more information.

Tinctures, Traditions, & Taste: the Bitters Creation Process w/ Bennett Bitters

Wed, 09 Apr 2025 17:08:52 GMT

Bitters have been used for medicinal purposes for thousands of years, and in cocktails for centuries. But they receive far less attention than the spirits in our glass. So today we’re talking with the founders of a bitters company that has taken the craft cocktail scene by storm: Joseph Bennett & Yana Crow of Bennett Bitters. We discuss bitters in general; the complex process they use to produce some of the best bitters currently on the market; the inspiration behind Bennett Bitters; how they got started; and more.

RELATED LINKS:

Check out the Blister Craft Collective

Bennett Bitters

TOPICS & TIMES:

How Joseph Got into Bitters (1:32)

What are Bitters?? (8:31)

How Yana Got into Bitters (11:11)

Flavor First (21:23)

Flavor Concepts (23:55)

How Bitters Work (32:39)

Spirits & Proof Levels (37:26)

Quantity vs Time (45:27)

Blends & Batches (56:04)

How One Flavor Profile Informs the Next (1:01:13)

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Hosted on Acast. See acast.com/privacy for more information.

Pursuing Excellence in the Service of Others: Jeff Galli, Campione Roman Kitchen

Wed, 02 Apr 2025 17:47:32 GMT

We talk with Jeff Galli, the General Manager and co-owner of Campione, a roman kitchen that was named to the New York Time’s 50 Best Restaurants in the U.S. list in 2023, and was the first restaurant in the state to receive that sort of national attention.

In this episode we explore the philosophy that underpins Jeff’s exceptional approach to hospitality; his background in food and beverage; and the founding of Campione Roman Kitchen, We also discuss restrooms, tile floors, and the yellow bitter conundrum, so this episode has a little something for everyone.

RELATED LINKS:

Check out the Blister Craft Collective

Campione Roman Kitchen

Campione Instagram

TOPICS & TIMES:

Reservations (1:13)

Running a Restaurant in Livingston (3:17)

Jeff’s Background (4:55)

Making the Move to Livingston (10:10)

Finding Campione (16:09)

In The Service Of Others (25:12)

The Importance of Bathrooms (28:14)

NYT 50 Best List (33:00)

Analog Restaurants (36:42)

Yellow Bitter Conundrum (46:37)

Redefining the Industry (56:11)

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Hosted on Acast. See acast.com/privacy for more information.

Mountain Life & Product Design: North Drinkware Co-Founder, Matt Capozzi

Wed, 26 Mar 2025 16:06:56 GMT

Matt Capozzi has always loved being in the mountains, but he’s also enjoyed an incredible career working in product design for brands like Burton, Nike, Nixon, and Smith. In 2015, Matt had a wild idea to help people ‘bring the mountains home,’ which led to the creation of North Drinkware, which produces beautiful, artisanal products — like handblown glassware — made in Oregon.

Today I talk with Matt about how a life spent designing everything from snowboarding bindings, to wearable fitness tech, to watches led him to the improbable (and rather harrowing) launch of North Drinkware. We also get into the art of glass blowing, the science of crafting your favorite mountains into the bottoms of drinkware, why authenticity is everything, and what the future of North looks like.

RELATED LINKS:

Check out the Blister Craft Collective

Become a BLISTER+ Member

North Drinkware

TOPICS & TIMES:

Blister Craft Collective (1:20)

What is North Drinkware? (3:12)

Matt’s Love of Snow (7:08)

Designing for Burton, Nike, Nixon, & More (11:44)

The Initial Idea of North (16:05)

The Highs & Lows of Launching (21:55)

How Their Glasses are Produced Today (38:02)

Other Products (41:42)

Selecting the Next Mountain? (45:40)

How North Thinks about Growth (49:19)

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Hosted on Acast. See acast.com/privacy for more information.

Hi-Fi Audio: Capturing the Heart & Soul of Music with Heaven 11's Itai Azerad

Wed, 19 Mar 2025 17:00:39 GMT

There are more ways to listen to music than ever these days, and cheap Bluetooth speakers are everywhere: hanging in your shower, sitting on your kitchen counter, and on tailgates at football games. Unfortunately, these kinds of speakers often cultivate an experience where the music very much takes a backseat to whatever else we're doing.

In today's conversation, Heaven 11 Audio’s Itai Azerad offers a different perspective, one that puts a premium on really listening to music and feeling an emotional connection to it — and his company Heaven 11 Audio produces amplifiers to do exactly that. Their Billie amp blends old-school vacuum tubes with cutting-edge class D amplifier technology to capture the heart and soul of music, and with a stunning industrial design, it invites you to just listen to the music, and nothing else. Itai also talks about his inspiration to start an audio company, his unconventional path in industrial design, vacuum tubes, circuit boards, wooden knobs, and a whole lot more.

RELATED LINKS:

Check out the Blister Craft Collective

Become a BLISTER+ Member

Heaven 11 Audio

TOPICS & TIMES:

Bauhaus (2:45)

Itai’s Audio Journey (5:22)

Music is a Ritual & the Stereo is the Shrine (8:38)

Starting a HiFi Company (10:22)

The Billie Amp (12:34)

Why use Vacuum Tubes (14:04)

Why use a Class D Amplifier (16:55)

Chasing Perfect (31:38)

Beautiful Design is as Important as Sound (38:12)

The New MK3 Billie Amp (40:47)

Music Matters (43:00)

SEE OUR OTHER PODCASTS:

Hosted on Acast. See acast.com/privacy for more information.

Lo-Fi Wine Making with Uffe Deichmann, Poppelvej Wines

Wed, 12 Mar 2025 17:20:32 GMT

Today’s guest is a sort of pioneer in Australian winemaking; his focus on 'lo-fi' production methods and non-traditional flavors has helped redefine what consumers expect from the land down under. Uffe Deichmann is a Dutch-born winemaker who found love at a music festival in Australia and never looked back — his winery, Poppelvej wines, now produces bottlings that are standard on some of the more groundbreaking menus across the U.S. In this episode we dive deep into the history of the winery, Uffe’s own journey through winemaking, the philosophy that underlies the incredible wine they are producing, and even touch on the topic of native bird species. From underground bunkers to stolen street signs, this conversation has it all.

RELATED LINKS:

Check out the Blister Craft Collective

https://vsimports.com/australia/poppelvej/

Poppelvej Winery

Poppelvej Instagram

TOPICS & TIMES:

Current Wine Making (2:33)

Origins of Poppelvej (5:49)

Finding Australia (15:04)

Fruit Selection / Picking Process (21:01)

Lo-Fi Wine (23:49)

Music’s Influence on Poppelvej (31:44)

Poppelvej's Growth & Expansion (35:19)

The Wine Making Process (41:36)

Australian Terrior (52:39)

Wine’s Generational Crises (58:30)

Flavor Exploration (1:04:06)

The Hand Painted Sign (1:07:56)

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Eli Brown & Jonathan Ellsworth: Can We Change a White-Wine Hater’s Mind?

Thu, 20 Feb 2025 21:51:31 GMT

Jonathan Ellsworth’s preferences for red wines over white wines are well established. But in this conversation and wine tasting, we’re going to see if Eli can change Jonathan’s mind.

This past weekend, Jonathan and Eli opened four bottles of white wines and hit the record button. We tried a few different white varietals and blends that Eli believes may appeal to those staunchly in the red-wine camp to see if we can get Jonathan more interested in what certain white wines have to offer.

We’ve also included links to the four wines we tasted if you’d like to try any of these for yourself.

RELATED LINKS:

Check out the Blister Craft Collective

Kiki and Juan Orange Wine

The Wines We’re Tasting:

Poet’s Leap Riesling

K Vintners Viognier

Daniel-Etienne Defaix Chablis

TOPICS & TIMES:

The White Wine Experience (3:36)

JE''s Bottle of White He Likes? (3:36)

What Reds Does JE Like? (7:07)

Sweet Wines (11:35)

White Burgundy Flavor (13:01)

Riesling (14:27)

Scotch (17:57)

Red vs White: the Simple Differences (21:30)

Champagne (26:10)

Aeration (38:52)

Wine Anchoring Memories (44:32)

Wine with or w/o Food (47:48)

Orange Wine (51:34)

Jonathan’s Final Thoughts (1:13:09)

Eli's Final Thoughts (1:20:10)

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Gold Medal Gastronomy: Inside the High-Stakes World of the Culinary Olympics

Wed, 12 Feb 2025 23:13:54 GMT

Our guest today is Chef Paul Jensen, who is the executive chef of fine dining at Big Sky Resort, a former restaurant owner, seasoned culinary competitor, and a newly named member of the 2028 U.S. Culinary Olympic team.

With over 30 years of competition experience, Paul has represented the U.S. on the global stage, honing his craft through more than 100 contests. His dedication to food, mentorship, and the art of receiving feedback has shaped his journey, culminating in his spot on the Olympic team. In this conversation, we explore his background, the unique world of culinary competition, and what it means to represent the U.S. in one of the most prestigious food contests on earth.

RELATED LINKS:

Culinary Team USA

Learn More: Culinary Olympics

Check out the Blister Craft Collective

TOPICS & TIMES:

Apprenticeship & Student Chef Competitions (5:38)

Classic Culinary Arts (10:25)

Competition History (and squid tubes) (18:19)

“Everyone Has a Plan Til You Get Punched in the Face” (22:54)

Culinary Olympics (29:14)

Influence of Olympics on Cuisine (33:23)

Trying Out For the Team (44:30)

Training Sessions (48:59)

Which Countries Dominate? (54:03)

Recipe Development (58:00)

Why Farm-to-Table Should Not Be a Movement (1:00:49)

Follow the Culinary Olympics (1:02:02)

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Amateur Hour: Blister reviewer, Kara Williard, on Garlic, Growing Garlic, & Vampires

Wed, 29 Jan 2025 16:23:52 GMT

Jonathan talks with Kara Williard and Eli Brown about one of the oldest cultivated crops in the world: garlic. We discuss hardneck garlic vs softneck garlic; how to grow garlic; its medicinal properties; black garlic; garlic honey; and yes … vampires.

RELATED LINKS

Check out the Blister Craft Collective

TOPICS & TIMES:

Kara's Farming Background (4:34)

Sunny Sage Farm (6:53)

Eli's Love of Garlic (9:20)

Medicinal Value of Garlic (11:37)

Types of Garlic (15:45)

Egyptian Gold? (22:44)

Elephant Garlic (24:00)

4 of the 400 varieties (24:31)

Black Garlic (31:11)

Favorite Dishes with Garlic (33:21)

Vampires (43:28)

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The Current State of Alcohol, with Eli Brown & Jonathan Ellsworth

Wed, 15 Jan 2025 16:24:27 GMT

Jonathan Ellsworth talks about this very big topic with someone who is in quite a unique position to have this conversation with: Eli Brown, a 26-year-old sommelier who is also certified in mixology and distilled spirits, he has been named a Top 100 Bartender in the U.S., and he is currently working on a project involving N/A and low ABV beer and spirits and wine.

Jonathan Ellsworth and Eli Brown delve into the changing landscape of alcohol consumption among younger generations; the trends — and hurdles — of non-alcoholic (NA) and low ABV cocktails; the complexities of wine and the practices of the wine industry that may be acting as a deterrence; the implications of the US Surgeon General's recommendations on alcohol consumption; and predictions for future trends in the craft beverage industry.

RELATED LINKS:

Read Hungry, Beautiful Animals

TOPICS & TIMES:

Eli’s Background & Credentials (1:34)

The Current State of Alcohol (10:10)

US Surgeon General’s Warning (40:16)

Blister Craft collective (53:49)

White Wines (1:01:55)

Predictions: Which Spirits Will Rise & Fall? (1:04:48)

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The Art & Ethics of Eating Well, with Matthew Halteman

Wed, 08 Jan 2025 18:29:47 GMT

Today, you are going to hear what is essentially an ongoing conversation that Jonathan has been having for about 30 years now with one of his best friends, Matthew Halteman, about food, food systems, sustainability, fine dining, and the ethics of what we eat.

Matt is a foodie, a father, a fellow in the Oxford Centre for Animal Ethics, and a philosophy professor at Calvin University (he received his PhD in philosophy at Notre Dame). Matt is also a brilliant writer, and among other things we’re talking about today is his new book, Hungry, Beautiful Animals.

Eating food is, of course, one of the most fundamental activities of human experience, yet many of us could probably stand to further examine our own principles and practices when it comes to food systems, what we eat, and the significance, ethics, and aesthetics of eating. So that is a bit of what Jonathan and Matt are going to be diving into here.

RELATED LINKS:

Listen to Hungry, Beautiful Animals on Spotify

For More re: Nutrition: nutritionfacts.org

TOPICS & TIMES:

What We’re Talking about Today & Why (0:00)

Food & Current Food Production (4:11)

Matt’s Background in Food Systems (12:41)

How Transformation Actually Happens (24:41)

Vegan Fine Dining? (41:28)

Excellence & Accessibility (51:47)

Jonathan’s Mom's Question about Nutrition (59:48)

Filtering Information & Disinformation (1:06:37)

Hungry Beautiful Animals (1:09:53)

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Our Reviewers' 2024 Craft Obsessions & 2025 Curiosities

Wed, 01 Jan 2025 20:00:30 GMT

Happy New Year! Today, we are sharing the craft categories that most captivated some of our Blister reviewers in 2024, and revealing some of the categories they are most curious about heading into 2025.

And over on our Blister Podcast, you’ll also get to hear our team talk about the highs, the lows, and the lessons learned in 2024, plus their resolutions for 2025.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Luke Koppa (1:21)

Kristin Sinnott (16:08)

Simon Stewart (24:57)

Kara Husted (39:29)

Zach Henderson (49:28)

Justin Bobb & Jonathan Ellsworth (58:26)

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Scott Rao on Quality, Q Ratings, & Coffee

Wed, 11 Dec 2024 18:19:23 GMT

Scott Rao is one of the most influential people in the world of coffee, coffee roasting, and coffee brewing. Scott is also the owner of Prodigal Coffee (located in Boulder, Colorado), and in this conversation, we dive deep into specific coffee topics and discuss the pursuit of quality in general.

RELATED LINKS:

Prodigal Coffee

Become a BLISTER+ Member

TOPICS & TIMES:

Scott’s Entry into Coffee (2:43)

Quality (8:30)

Coffee, Wine, & Tea (16:42)

Rating Systems (21:26)

How to Store Coffee (26:19)

Should You Freeze Beans? (31:37)

Light Roasts (34:32)

Dark Roasts (37:33)

Complexity (39:35)

Conscientious Consumerism & Coffee (42:46)

Espresso, Whiskey, & Fine Tuning (45:58)

Prodigal’s Approach to Quality (52:06)

Politics, Coffee, & Quality (58:40)

Scott’s Current Coffee Interests (1:06:28)

Quality and Perfection (1:08:35)

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Studio Shed w/ Mike Koenig

Wed, 20 Nov 2024 18:50:33 GMT

Studio Shed was started in the Boulder, Colorado backyard of their co-founder Jeremy Nova, a pro mountain biker and Olympian. Jeremy needed a place to store all his bikes and was uninspired by what was available, so he built his own. Today, Studio Sheds are still built in Colorado, and their portfolio now includes studios, accessory dwelling units (ADUs), and commercial spaces. Jeremy built that first shed back in 2008, yet today, many of Studio Shed’s designs still look just like the original.

Sheds and ADUs are a great way to provide extra room for outdoor gear, remote work offices, or additional living spaces. In today’s conversation, we sit down with Studio Shed’s co-founder Mike Koenig to discuss their unique approach to designing and building prefabricated backyard structures that are well-built, eco-friendly, and stylish.

RELATED LINKS:

Check out the Blister Craft Collective

Become a BLISTER+ Member

Studio Shed website: https://www.studio-shed.com/

TOPICS & TIMES:

Riding Bikes and Founding a Company (0:46)

Tokyo Joe's MTB Team (3:51)

Jeremy’s Homemade Shed (6:24)

Panelized Construction (10:25)

The Studio Shed Design Process & Steps to Purchasing a Studio Shed (21:58)

How to DIY Build a Studio Shed (29:40)

Eco-friendly Designs (36:20)

Mike’s Bike (51:46)

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Yu Sasaki on Big-Mountain Skiing, Deep-Powder Skiing, & Running a Successful Food Truck

Wed, 06 Nov 2024 17:27:16 GMT

What are two of the best things in the world? Deep powder skiing and a great food truck. And today, we’re talking about both with professional skier, Yu Sasaki. We also talk about Yu’s beautiful short film, Home From Home; moving from Hokkaido, Japan, to Revelstoke; the ins-and-outs of running a food truck; and more.

RELATED LINKS:

Watch Yu’s Film: Home From Home

Become a BLISTER+ Member

Check out the Blister Craft Collective

TOPICS & TIMES:

New Film (2:52)

Japan Origins (5:49)

Food and Canada (7:59)

Food Truck (10:21)

Planning His Menu (15:08)

2 Food Trucks and Ramen (16:27)

Logistics (19:41)

He Skis in the Winter, Staff Runs the Trucks (22:19)

How to Identify Good Food Trucks (25:24)

Ten Minute Timeline (29:23)

Favorite Food Trucks (31:00)

Craft Obsessions and Freeride Coaching (33:05)

Upcoming Ski Season (36:03)

Closing (38:21)

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Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab

Wed, 30 Oct 2024 16:32:17 GMT

Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s going about trying to build a brand that people will love.

And if you’d like to check out Alex’s coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.com

RELATED LINKS:

Become a BLISTER+ Member

Check out the Blister Craft Collective

CRAFTED ep #26: Calibration Coffee Lab

TOPICS & TIMES:

Backstory of Calibration Coffee Lab (2:53)

3rd Wave Coffee (9:32)

1st & 2nd Crack (14:18)

Alex’s Philosophy of Roasting (16:46)

Espresso (19:30)

Roasting Temperature & Airflow (25:47)

Catering to Customers’ Tastes (27:06)

Coffee, Wine, & Beer Comparisons (33:08)

‘Single Origin’ Coffees vs Blends (35:10)

How Long to “Rest” after Roasting (36:53)

Natural vs Washed (45:48)

Brand Building (51:03)

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Wayfarer Vans w/ Andy Mullins

Wed, 16 Oct 2024 19:51:46 GMT

Camper vans seem to be everywhere these days, and for good reason — the level of versatility and convenience they offer is hard to ignore. But starting down the road of ownership can be extremely overwhelming, so in today’s conversation, we sit down with Wayfarer Van’s Andy Mullins to answer some of the common questions people have, and to get an inside look at Wayfarer Van’s unique approach to building camper vans.

RELATED LINKS:

Check out the Blister Craft Collective

Become a BLISTER+ Member

Wayfarer Vans website: https://wayfarervans.com/blisterreview

Wayfarer Vans Fans Facebook Group: https://www.facebook.com/groups/364625700977150

YouTube: https://www.youtube.com/wayfarervans

Instagram: https://www.instagram.com/wayfarervans

Facebook: https://www.facebook.com/wayfarervans

TOPICS & TIMES:

How Wayfarer Got Started (3:03)

Wayfarer Founder is Good at Bikes (4:14)

Why Modular? (5:33)

Fast Turnarounds (11:09)

Good Wood (13:12)

Ford vs Ram (18:09)

Low Roof or High Roof (22:47)

First Steps to First Van (27:23)

How Wayfarer KeepsThem Affordable (29:34)

To DIY or NOT (34:15)

Let’s go Camping (41:31)

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Chef Mark Connell on Craft & Trust; Tasting Menus; & Olive Oil Candy (Part 2)

Wed, 04 Sep 2024 16:14:03 GMT

Mark Connell is the executive chef at PARC Aspen, and he’s back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Fine Dining & Tasting Menus (1:58)

Alinea: what Mark Learned There (9:46)

PARC Aspen (16:42)

Tasting Menu: what Jonathan had at PARC Aspen (23:59)

Goat Cheese Sorbet & Olive Oil Candy (31:26)

Consistency vs Being Consistently Good (47:46)

Craft & Trust (56:17)

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Chef Mark Connell on Skiing & High-End Cuisine (Part 1)

Wed, 28 Aug 2024 19:50:53 GMT

“My whole goal in life was to be a ski bum and a chef.” For Mark Connell, the executive chef at PARC Aspen, we can definitely say: mission accomplished. Mark is a passionate skier and a culinary genius, and we discuss how Mark & Jonathan first met; Mark’s background and his time working at The French Laundry; what punk rock has to do with high-end cuisine; frozen pizza; white wine; celebrity chefs; & more.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

How Mark & Jonathan Met (3:53)

Mark’s Background (9:33)

Punk Rock & High-End Cuisine? (22:08)

The French Laundry (37:50)

Italy (40:43)

Celebrity Chefs (46:04)

Palettes (53:25)

Frozen Pizza (1:06:20)

Wine (1:11:38)

Junk Food & Topics for ‘Part 2’ (1:21:37)

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How to Design (and Own) a Well-Crafted, Affordable Home, with Zack Giffin

Wed, 17 Jul 2024 15:35:52 GMT

These days, owning a beautiful home is often prohibitively expensive, while “affordable” housing too often fails to include quality craftsmanship. But there is a solution, and today, Zack Giffin reminds us of this fact and discusses the craft of designing smaller structures that address our true needs. This is a conversation where design and philosophy come together in a big way, as does the art of fostering real communities and constructing vibrant towns.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

Blister Podcast Ep.275: Zack Giffin

TOPICS & TIMES:

Zack’s background (3:48)

Why are smaller houses controversial? (9:05)

Construction & Craft (21:20)

Renting vs Owning + Rules of the Road (32:36)

Designing a Tiny Home for Jonathan (37:17)

Strangest Build Request? (58:40)

Where Should People Find Out More? (1:00:21)

Current State of Prohibitions (1:04:18)

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The Vinyl Revival, Records, & Turntables w/ Michael Fremer

Wed, 10 Jul 2024 18:47:04 GMT

In this episode, we get a crash course on the vinyl revival and why spinning records on a turntable is a more engaging way of listening to music. Our guest, Michael Fremer, is regarded as one of the premier experts in the audio field, and he's extremely passionate about it. Michael and Simon get into how Led Zeppelin II was made, why Howard Stern hates vinyl, how to go about buying your first turntable, the travesty of “smashed” music, turntables that cost as much as a house, and tons more.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Records Just Sound Better (3:11)

The Vinyl Revival (7:16)

Michael’s Today Show appearance (8:08)

What’s A Pressing? (11:11)

Record Store Days (14:22)

Turntables (21:11)

Michael’s First Turntable (24:34)

A Turntable As Expensive As A House (25:46)

Quincy jones and Michael Jackson (27:34)

Turntables Are Vibrations Measuring Devices (30:16)

Phono Preamps (33:41)

Choosing Records (40:57)

“Smashing” Ruins Good Recordings (43:04)

Bob Ludwig’s Cut Of Led Zeppelin II (46:52)

How To Really Listen To Music (54:04)

Current Vinyl Sales (1:06:46)

Michael’s Two Records (1:08:09)

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Sage Cattabriga-Alosa on Pizza Making & Big-Mountain Skiing

Thu, 04 Jul 2024 14:35:54 GMT

One of the greatest big-mountain skiers of all time is also seriously passionate about making great pizza. So what’s the story here, and what do pizza and skiing have in common? What has Sage learned about the art of making dough and sauce? And what do you need to know to start making great pizza yourself? We cover all of this, plus Sage’s most recent trip to Alaska.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

Blister Pod #41: Sage on Skiing Spines

Blister Pod #270: Angel Collinson / Sage’s Pizza

TOPICS & TIMES:

Pizza & Skiing (5:58)

Outdoor Pizza Ovens (15:00)

Pizza Team (18:14)

Pizza & Espresso (21:08)

Outdoor Pizza Ovens, Part 2 (23:25)

Angel’s Story of Sage's Pizza (37:31)

Sage’s Most Recent Trip to AK (43:15)

Pizza 101: Getting Started (54:40)

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La Marzocco Product Designer, Stefano Della Pietra

Wed, 26 Jun 2024 22:16:48 GMT

La Marzocco is the most iconic espresso-machine maker in the world, and last month, Jonathan went to the La Marzocco Accademia to talk with their head product designer, Stefano Della Pietra, about the history and core principles of the company; how he became the head of product design there; and the task of taking La Marzocco into the future while staying true to the brand’s storied past.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Accademia del Caffe Espresso

Innovation (5:39)

Avoiding Fads (14:12)

How Did You Get Your Position? (16:43)

Lina Micra & Mini (20:28)

Other Areas of Design Inspiration (25:12)

Espresso Machines & Watches (27:48)

Officine Fratelli Bambi (30:08)

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Coffee Gear, Pt. 4: “Hero Espresso” & Jonathan’s Current Setup

Wed, 19 Jun 2024 17:21:34 GMT

After much deliberation, we’re revealing the machine that Jonathan ended up going with on his quest to create daily doses of “hero espresso” — a phrase coined at the end of this conversation. Simon Stewart joins Jonathan for all the glorious, dorky details, and they also discuss decaf coffee & N/A beer; the price of a thing vs. the amount of joy it brings; mtn bikes vs. espresso machines; & more.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Tea?? (4:36)

PSA: Great Coffee can be Cheap (6:15)

Origins of JE's Obsession (9:57)

E61 vs. Saturated Group Head (15:37)

JE's La Marzocco Linea Micra (26:38)

Beans (31:45)

Other Machines JE Considered (36:38)

Microfoam, Cortados, & Macchiatos (39:33)

Decaf Coffee & N/A Beer (45:16)

Manual Machines & Simon’s Quest (52:37)

Weighing Beans (1:03:52)

Cost & the Economics of this Setup (1:08:39)

Florence, Italy (1:15:31)

Hero Espresso (1:20:51)

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JING Tea founder, Ed Eisler, on Tea, Trust, & the Art of Loving Anything

Wed, 12 Jun 2024 14:16:37 GMT

Jonathan Ellsworth was recently at JING Tea headquarters in London for another CRAFTED conversation with JING founder, Ed Eisler. After a proper tea tasting, they sat down to discuss all things tea (and skis); agriculture as art; and the qualities of a great tea.

RELATED LINKS

CRAFTED ep. 23 w/ JING’s Ed Eisler

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Coffee, Tea, & Skis (5:12)

Curiosity (12:41)

Standards (21:47)

Buying Local (25:49)

Principles & Sourcing Tea (30:26)

Going Forward (32:13)

SEE OUR OTHER PODCASTS:

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Cast-Iron Cookware w/ Blister reviewer, Simon Stewart

Wed, 31 Jan 2024 17:36:51 GMT

Today we are discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Jonathan is joined by Blister senior bike editor, Simon Stewart, who has been using cast-iron cookware for more than twenty years, but is now on a quest to see if the fancier, more expensive options out there are better than their cheaper counterparts. We also discuss the notion of ‘elevating the everyday’; cast-iron cookware as heirlooms; the introduction of new tech; the return of old tech; and more.

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Why are we talking about cast iron cookware (2:57)

Defining "Nicer" (9:26)

Amatuer Hour PA (13:25)

Price Ranges (15:28)

Rape Seed Oil Sanding (21:20)

Why Cast Iron and the Obsession (23:53)

Current Landscape of Cast Iron (27:57)

SEE OUR OTHER PODCASTS:

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WNDR Alpine founder, Matt Sterbenz, on the Benefits, Culture, & Craft of Saunas

Wed, 17 Jan 2024 17:51:31 GMT

WNDR Alpine founder, Matt Sterbenz, aka, the ‘Sauna Shaman’, talks about how Hoji kicked off his obsession with saunas; their numerous benefits; and lays out what it takes (and costs) to build your own sauna. (On our site, you can check out a bunch of photos of the sauna that Matt built. It’s sweet.)

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Defining Terms (8:59)

The cold plunge trick (25:15)

Heart and inflammation (27:19)

hot tub vs sauna (29:42)

planning a sauna and costs (31:17)

Temperatures (43:14)

Sauna Enthusiasm and becoming a Shaman (48:30)

Infrared (51:57)

Wrap Up (55:02)

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Our Reviewers’ 2023 Craft Obsessions & 2024 Curiosities

Thu, 28 Dec 2023 20:46:49 GMT

To wrap up the year, we are sharing the craft categories that most captivated our Blister reviewers in 2023, and some of the categories they are most curious about heading into 2024. This is a fun one, and it certainly fills out the picture of the people behind our reviews, videos, articles, podcasts, and Blister Summit events.

And over on our Blister Podcast, you’ll also get to hear our team talk about their highlights of 2023, and their resolutions for 2024. Happy New Year!

RELATED LINKS

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

1: Luke Kopppa (2:11)

2: Dylan Wood (13:49)

3: Simon Stewart (26:17)

4: Kara Williard (36:56)

5: Jonathan Ellsworth (45:33)

6: Eric Freson (56:59)

7: Sascha Anastas (1:10:42)

8: Kristin Sinnott (1:18:28)

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Shaking Up the Wine World: Revelshine founder, Jake Bilbro

Wed, 20 Dec 2023 18:55:27 GMT

Over 30 billion bottles of wine are consumed each year around the world, and today, we’re talking about why we need to — and can — move away from ‘business as usual’ in the wine world. Our guest is Revelshine founder, Jake Bilbro, and Jake lays out some fascinating, rarely discussed facts about the impacts of the wine industry; his mission to change that; and why the likes of Jeremy Jones, Shane Dorian, Selema Masakala, Michelle Parker, Tanner Gudauskas, Patrick Gudauskas, Dane Gudauskas, Chris Davenport, Emily Harrington, Drew Holcomb, Vasu Sojitra, Donavon Frankenreiter, and Adrian Ballinger have all signed up to push this mission forward.

RELATED LINKS

Revelshine Wines

Check out the Blister Craft Collective

Join Us! Become a BLISTER+ Member

TOPICS & TIMES:

Special Offer on Revelshine: (2:43)

Jake’s Background in the Wine World (4:30)

Limerick Lane & Starting Revelshine (6:30)

Assessing Our Impacts on the World (33:25)

Other Benefits of Shaking Things Up (40:54)

The Juice: Revelshine’s Offerings (48:24)

‘BLISTERSHIP’, Distribution, & purchasing (59:45)

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Amateur Hour: Blister reviewer, Paul Forward, on Arrows

Wed, 22 Nov 2023 18:49:30 GMT

Last year on CRAFTED, we talked with Blister reviewer, Paul Forward, about the art, ethics, and craftsmanship of traditional bows (episode #8). And this is the companion conversation to that episode, about the art of making arrows.

TOPICS & TIMES:

Kodiak Island (5:29)

Only a Traditional Bow (11:10)

Arrows: An Amateur's Take (14:42)r

Relating Arrow's to Skis (28:39)

Feathers: Weights, Forces, and Angles (34:10)

Broadheads (44:17)

Price Range (52:07)

Summary of arrows (54:49)

Arrow Makers (57:54)

Beginner arrows vs advanced Arrows (1:00:19)

Art and Science of Arrows (1:04:10)

RELATED LINKS

Check out the Blister Craft Collective

CRAFTED ep. 8 on Traditional Bows

Blister Pod ep. 287 on Broadening the Outdoor Community

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Bag Balm President, Libby Parent, on the Origins & Surprising Evolution of a 125-Year-Old American Company

Wed, 15 Nov 2023 17:16:19 GMT

Based in Vermont — where they still make their products — Bag Balm is an American company with a 125-year history and one very remarkable story. Bag Balm’s president, Libby Parent, joins us to talk about cow udders, celebrity endorsements, and the countless uses of their products, and you’ll also get a great lesson on how to steward a company with such a rich history into the modern world.

TOPICS & TIMES:

From Cow Udders to Celebrity Endorsements (2:38)

BLISTER & Bag Balm & Strange Uses (20:04)

Changes to the Formula (24:34)

Made in Vermont (27:36)

Marketing Product Uses & Discovering New Ones (31:01)

Bar Soap & (Serious) Exfoliation (35:08)

Stewarding a 125-Yr-Old Heritage Brand (40:08)

Most Common Uses & Emotional Support Chickens (47:36)

How Libby’s Background Informs Her Work at Bag Balm (53:33)

RELATED LINKS

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Dearborn Denim founder, Rob McMillan, on Building a Premium, Affordable, & Ethical Apparel Manufacturing Company in Chicago

Wed, 13 Sep 2023 16:09:25 GMT

Dearborn Denim founder, Rob McMillan is a thoughtful guy with some grand ambitions. He’s working on building a big apparel company that ethically manufactures premium products at an affordable price, right in Chicago. Impossible you say? This past Monday, Jonathan Ellsworth met up with Rob at Dearborn Denim’s factory in Chicago to tour the factory with him, then record this conversation where he lays out the blueprint.

TOPICS & TIMES:

Why Rob started Dearborn Denim (2:47)

Profitability vs Mission/Ethics (7:25)

Why Chicago for Apparel Manufacturing? (13:38)

Misconceptions about US Manufacturing (18:46)

‘Made in the USA’ Debate & Shopping Local (22:11)

Cost (28:33)

Solving for Fit & Advertising Challenges (33:39)

Premium -- but Affordable?? -- Products (38:03)

Growth & Scale (41:11)

Materials & Fabrics: What Should We Know? (49:46)

New Products & Contract Work (56:08)

RELATED LINKS

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Chef Yia Vang on Hmong Cuisine & Culture; 'Run & Gun' Restauranteering; & Spreading Appreciation

Wed, 23 Aug 2023 17:08:18 GMT

Yia Vang is a multi-nominated James Beard Award chef; the founder & head chef of Union Hmong Kitchen, and he’s carved out time to compete on the Netflix show, “Iron Chef: Quest for an Iron Legend,” host the show, ”Feral” on the Outdoors Channel, host another show, “Stoked” on the Food Network, and host the excellent podcast,“Hmonglish” which focuses on the Hmong people, their culture, representation, and Asian excellence overall.

Yia and Jonathan discuss all of the above, plus his ‘run & gun’ approach to running a restaurant; the history of the service and sacrifices made by many Hmong people on behalf of the USA; patriotism; curiosity; football; the art of Hmong cuisine; and more.

TOPICS & TIMES:

Managing Restaurants, Flexibility, & Football (8:29)

Current State of Food Culture in the USA (22:16)

Being Anti "Fusion" (28:01)

Hmong / US History (34:02)

Hmong Cuisine & Hmong Clans (46:41)

The Craft of Hmong Cuisine (51:46)

Past, Current, & Future Projects (56:20)

RELATED LINKS

Hmonglish Podcast

Union Hmong Kitchen

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Amateur Hour: Atomic's Matt Manser on Scotch (Part 3)

Wed, 09 Aug 2023 17:16:54 GMT

How do you define “consistency” — the ability to produce the exact same thing time & time again? Or producing a product that is never exactly the same, but is always of high quality? That question is at the heart of this conversation about official offerings vs independent bottlings, but Matt and Jonathan also find time to talk about Scotch and spit buckets; Matt’s current top-3 ‘hottest’ Scotch brands; the short lifespans of humans vs the long lifespans of craft categories; upcoming ski trips to Japan (Blister members, listen up); and more.

TOPICS & TIMES:

Peated Scotch & Spit Buckets (3:18)

Signatory, Edradour, & Independent Bottling Co’s (6:41)

Matt’s Top-3 ‘Hottest’ Scotch Producers (14:22)

Country-Specific Offerings: Scotch & Skis (21:38)

Blister Members: want to go to Japan? (26:15)

“Consistency,” Quality, & “Craft” (29:00)

Sherry (43:49)

The Short Lives of Humans & Craft Products (49:45)

Cheese, Gin, & Maple Syrup (56:22)

Fair Warning: Things Get Loose. Stop Listening? (1:01:30)

Austrian Food Review (1:01:35)

Arran 10, Arran 18, & Tamdhu 15 (1:09:54)

Drunken Blister Summit Offer & Ramblings (1:19:52)

RELATED LINKS

CRAFTED: Matt Manser on Scotch, Part 1

CRAFTED: Matt Manser on Scotch, Part 2

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Amateur Hour: Atomic's Matt Manser on Scotch (Part 2)

Wed, 02 Aug 2023 15:51:17 GMT

Matt Manser (Atomic Ski Boots), is back to dive into the world of Scotch and independent bottlings. He and Jonathan compare a Bunnahabhain independent bottling against their official 12-year offering; discuss a single cask that cost $19M; debate whether you should add water to your Scotch; learn about the fanciest bottle Matt currently owns; and more.

TOPICS & TIMES:

What does a ski boot designer do in the summer? (4:10)

Recapping our first Scotch conversation (10:08)

What’s Your Fanciest & Favorite Bottle You Own? (13:23)

Red Cask (16:55)

Barrel & Cask Talk — plus a $19M cask (19:34)

Time to start sipping! (23:56)

Independent Bottlings (26:24)

Adding / Not Adding Water to Scotch (30:46)

Oban 14 (37:55)

Back to Independent Bottlings (41:44)

First Sip: Bunnahabhain 12 & the Magic Spoon (51:13)

Bandaids & American Oak vs European Oak (55:16)

Letting Your Pour Rest (58:50)

Production volumes of Various Producers (1:06:25)

Assessing Greatness: The Art & Craft of Tennis, Great Sports Writing, & Top 5 Lists

Wed, 12 Jul 2023 18:13:04 GMT

Today’s conversation explores the broader question of how to assess greatness? To get there, Jonathan Ellsworth and Troy Russ discuss the art & craft of tennis (and whether it is the greatest of all sports?); the art & craft of great sports writing (and whether David Foster Wallace’s essay, Roger Federer as Religious Experience is the pinnacle of the form?); and finally, we discuss Troy’s Top 5 All-Time Tennis Players, which leads us back into the big question of how to think about assessing greatness in any sport.

TOPICS & TIMES:

Troy’s Tennis Background & Playing Andre Agassi (5:59)

Tennis — the Greatest Sport? (9:07)

David Foster Wallace: Roger Federer as Religious Experience (18:40)

Watching Tennis on TV vs In-Person (25:32)

Troy’s Top 5 Men’s Tennis Players (29:56)

Troy’s Top 5 Women’s Tennis Players (49:55)

Plot Twist: Re-Ranking the Top 5 (55:49)

RELATED LINKS

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Paradigm Winery’s Marilyn Harris on Napa Valley & the Making of a Modern Wine Mecca

Wed, 28 Jun 2023 17:24:15 GMT

Today, Napa Valley is home to some of the most respected wineries and coveted wines being produced, but not too long ago, it was a sleepy farm community. So in this conversation, Jonathan talks with Marilyn Harris of Paradigm Winery about how Napa … became Napa. Marilyn and her husband, Ren, own Paradigm Winery in Oakville, CA, and they’ve had a front-row seat — and played a first-hand role — in the evolution of Napa Valley.

TOPICS & TIMES:

How I met Marilyn & her lifelong history in Napa (2:19)

When did winemaking start in Napa? (11:33)

Importance of 40-acre lots in Napa (17:03)

Zinfandel (18:07)

Napa & Cabernet Sauvignon (22:46)

Cult Wines & Organic Grapes (24:59)

Scale & Growth (27:28)

Paradigm’s Paravines Red Wine & Rosé (29:00)

Climate Change & Napa Wine (34:20)

Pringles (38:22)

Monday Morning Calls (40:13)

The Business of Paradigm & Where to Find It (42:31)

RELATED LINKS

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Green Beans, Pendulum Swings, & First Crack w/ Royal Coffee CEO, Max Nicholas-Fulmer

Wed, 21 Jun 2023 22:53:23 GMT

Last week, Jonathan headed to The Crown in Oakland, California, which is the Coffee Lab and Tasting Room of Royal Coffee. He was there to sample experimental coffee drinks, meet with Royal Coffee CEO, Max Nicholas-Fulmer — whose favorite ski is the Moment Blister Pro — and to discuss the world of specialty “green” (not-yet-roasted) coffee.

Max and Jonathan discuss the history of changing coffee preferences; the business of importing green beans; the stages of roasting coffee (do you know about first crack and second crack?); current trends; and how Royal Crown is encouraging home roasting with The Crown Jewel.

Royal Coffee is a very impressive operation; The Crown is a place that any coffee lover ought to check out; and this conversation covers fascinating but less-well-known aspects of coffee.

TOPICS & TIMES:

The BLISTER Pro: Bringing People Together (2:55)

Royal Coffee: the Family Business (11:47)

Max’s Background (15:12)

Green Beans & Dark vs. Light Roasts (16:23)

First Crack: Caramelization (26:38)

Second Crack: Carbonization (30:55)

How Altitude Affects Coffee Beans (32:27)

Processing Methods (38:00)

Coffee Fermentation & Wet Mills (44:42)

Geographic Trends & Geisha (46:55)

The Crown Jewel & Home Roasting (52:14 )

RELATED LINKS

Montanya Distillers: Where to Buy

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Rum Rules: Montanya Distillers’ Karen Hoskin

Wed, 14 Jun 2023 16:05:22 GMT

Today we’re discussing the rules of rum with Karen Hoskin, founder of Montanya Distillers, which produces some of the best rum in the country — right here in Crested Butte, Colorado.

If you’re someone who hasn’t been all that into rum, this conversation will shed light on why you might have felt that way; explain why Karen doesn’t make Montanya’s rum the way that a lot of mainstream rum is produced; and is a pretty amazing crash course in the history of rum, rum culture, the longstanding tradition of “mountain rum”, and more.

As you’ll hear, Karen not only has a lot of conviction about her own rules for rum making, but she has a number of deeply held principles that extend well beyond the craft of exceptional rum-making.

TOPICS & TIMES:

Turning Point: Dec 23, 1988 (3:25)

Rum in the 2000's (8:55)

Ways of Making Rum (13:28)

Rum & Louisiana Sugar Cane (20:47)

Laws for US Sugar Cane (29:42)

Why Distill in Colorado? (32:32)

Advertising Rum & Environmental Concerns (36:46)

Challenges of Making Great Rum (40:31)

Montanya’s One-of-a-Kind Stil (44:04)

Aging & Barreling (50:46)

Montanya’s Staple Rums (58:31)

RELATED LINKS

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Bravus Brewing Company: Elevating NA Beer

Wed, 31 May 2023 17:14:00 GMT

Not all beer is created equal, and that certainly goes for NA beer, too. So what’s the secret? Bravus Brewing Company has been making some of the very best NA beer out there, so I headed to Bravus’ headquarters in Anaheim, CA, to meet up with Bravus founder, Philip Brandes. We talked about what led Philip to start a non-alcoholic craft brewery back in 2015; what Philip regards as some of the better - and worse - ways of making craft NA beer; and more.

TOPICS & TIMES

The NA Beer Space Today (5:26)
What Led Philip to Start Bravus? (8:30)
How to Make Great NA Beer (19:12)
Heat & Yeast (25:51)
The Current NA Market (33:00)
Bravus’ Lineup of Beers (40:27)
Anaheim, CA (48:08)

RELATED LINKS

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Adventures in HomeBrewing, Distilling, & Coffee Roasting + the Launch of Calibration Coffee Lab

Wed, 24 May 2023 18:51:14 GMT

Before Alex LeBlanc started Calibration Coffee Lab in Greenville, South Carolina, he was a mechanical engineer by trade, a home brewer, a home distiller, and a home coffee roaster. So what led him to leave the world of engineering to start Calibration Coffee Lab, and roast beans for a living? And how did he go about doing it? This conversation is about the process of turning your passion into a business, and the process of creating some very good roasts, too.

Want to try some Calibration coffee? Check out the following deals:

Use the code Blister for 15% off your first order
Use the code COFFEELOVE to get $10 off of your first subscription
Sign up for their email list to get 15% off of your first order of non-subscription coffee.

TOPICS & TIMES:

1st, 2nd, & 3rd Wave Coffee (2:44)
Home Brewing (6:15)
Home Roasting (18:44)
Alex’s Engineering Background (22:13)
Roasting Preferences (28:31)
The Engineering & the Art of Roasting (30:10)
Why Start a Roasting Company? (34:42)
Beans & Blends (51:23)
Farmers Markets & Where to Purchase (1:01:04)

RELATED LINKS

SEE OUR OTHER PODCASTS:

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Drinking Gold: Coffee Gear, Pt. 3, with ON3P Skis' founder, Scott Andrus

Wed, 17 May 2023 18:11:10 GMT

ON3P Skis founder, Scott Andrus, is back on CRAFTED to go deep into the weeds about the various gear options out there to make great coffee and espresso. We discuss the very inexpensive options; $1000 coffee grinders; Scott’s mind-blowing “Coffee Checklist for Jonathan”; and more. It’s an amazing, slightly terrifying, definitely fun conversation about Drinking Gold and the gear used to make it.

TOPICS & TIMES:

Affordable Options (4:49)
Pour Over Options (6:34)
The Confusing World of New Coffee (9:34)
Coffee Grinders (How Many Do You Need??) (16:57)
Jonathan’s ‘No-Prep Lifestyle’ (28:44)
The Great Milk Debate (Dual vs Single Boiler) (32:00)
Scott’s “Coffee Checklist for Jonathan” (46:23)
Temperature Stability & Consistent Pucks (53:13)
Scales on Scales on Scales (53:13)
“We’re gonna Spray the Stupid Beans” (1:01:17)
Water Considerations (1:05:58)
Jonathan’s Coffee Timeline (1:09:28)
Is All of This Worth It? (1:11:57)

RELATED LINKS

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Guitars & Guitar Making with Fretboard Journal’s Jason Verlinde

Thu, 11 May 2023 00:04:52 GMT

Today we’re talking all things guitars and guitar making with a fantastic guide to this world, Jason Verlinde, publisher of the Fretboard Journal. Jason and Jonathan discuss how and where guitars are being made; boutique vs. mass market brands; who is pushing innovation; guitar quivers; the greatest guitarists ever; and (much to Jonathan’s delight) Blind Willie McTell.

TOPICS & TIMES:

Gear Nerdery & Vintage Amps (4:44)

Fretboard Journal (6:38)

Loving Guitars, but not Guitar Media (8:05)

How & When Jason got into Guitars (11:34)

Current Interest in Guitars (14:12)

How do people get into playing? (17:01)

Ukuleles (20:14)

Boutique vs Mass Market Brands (25:56)

History of Guitar Making (31:27)

Rock & Roll Changed Everything (39:09)

Craft of Manufacturing (42:12)

Performance & Guitar Quivers (44:58)

Who is Pushing Innovation & How? (51:04)

Prices / Price Ranges (1:00:47)

Jason's Guitar Heroes (1:07:38)

Best Guitarists Ever (1:10:03)

Check out Fretboard Journal (1:18:43)

RELATED LINKS

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Tea: Origins, Trends, & State of the Union with JING Tea founder, Ed Eisler

Wed, 12 Apr 2023 17:16:35 GMT

Jonathan talks to JING Tea founder, Ed Eisler, about the origins, production, and culture of tea; “Duckshit” tea; what goes into making an exceptional cup of tea; the pros and cons of coffee vs tea; trends in the tea world, and more.

TOPICS & TIMES:

Starting JING (5:47)

Single Malt & Craft Tea (16:08)

Coffee vs Tea (20:25)

Caffeine & Flavor (33:10)

Milk in Tea? The Debate (39:30)

What Makes Great Tea Leaves? (43:47)

Trends & State Of The Union (47:51)

Brewing Tea (57:43)

RELATED LINKS