EPISODE · May 14, 2013 · 48 MIN
Episode 163: Newburgh Brewing Company, Epicurean, & Mugs Alehouse
Jimmy Carbone is representing the Hudson Valley on this week’s episode of Beer Sessions Radio. Jimmy invites Chris Basso and Paul Halayko of Newburgh Brewing Co. into the studio to share some of their new brews. Tune in to hear Chris talk about his past work at Brooklyn Brewery under Garrett Oliver, and why he believes that the farm-to-table movement should encompass both food and beverages. Kevin Garry of the Epicurean Restaurant Group is in the house talking about his time at Gramercy Tavern, and how he assembled the vintage beer list at that NYC institution. How has beer evolved in restaurants since Kevin began in the industry? Ed Berestecki of Mugs Alehouse joins Jimmy again to talk about the draft system at Mugs, and the importance of storing kegs at proper temperatures. Hear about some of Newburgh’s wild beers, and why they try to keep their brews sessionable. This program has been sponsored by GreatBrewers.com. Thanks to Pamela Royal for her tracks, “Quit’n Time” & “Favorite Flower”. “I think it would be ingenuous to spout, ‘Drink local!’ and then have a Sysco truck pull up to the taproom.” [25:50] — Chris Basso on Beer Sessions Radio “Eight to ten years ago, people weren’t eager for vintage beers, so it was a lot easier to get them.” [39:00] — Kevin Garry on Beer Sessions Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What this episode covers
Jimmy Carbone is representing the Hudson Valley on this week’s episode of Beer Sessions Radio. Jimmy invites Chris Basso and Paul Halayko of Newburgh Brewing Co. into the studio to share some of their new brews. Tune in to hear Chris talk about his past work at Brooklyn Brewery under Garrett Oliver, and why he believes that the farm-to-table movement should encompass both food and beverages. Kevin Garry of the Epicurean Restaurant Group is in the house talking about his time at Gramercy Tavern, and how he assembled the vintage beer list at that NYC institution. How has beer evolved in restaurants since Kevin began in the industry? Ed Berestecki of Mugs Alehouse joins Jimmy again to talk about the draft system at Mugs, and the importance of storing kegs at proper temperatures. Hear about some of Newburgh’s wild beers, and why they try to keep their brews sessionable. This program has been sponsored by GreatBrewers.com. Thanks to Pamela Royal for her tracks, “Quit’n Time” & “Favorite Flower”. “I think it would be ingenuous to spout, ‘Drink local!’ and then have a Sysco truck pull up to the taproom.” [25:50] — Chris Basso on Beer Sessions Radio “Eight to ten years ago, people weren’t eager for vintage beers, so it was a lot easier to get them.” [39:00] — Kevin Garry on Beer Sessions Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 163: Newburgh Brewing Company, Epicurean, & Mugs Alehouse
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