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Bite Sized: Brian Simpson of Riverbend Malt
Manage episode 433942783 series 2796815
Treść dostarczona przez David Nilsen. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez David Nilsen lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
Hey, everyone. Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Brian Simpson of Riverbend Malt in Asheville, North Carolina. I spoke with Brian all the way back in 2020 for this podcast, but we met up recently for a beer when he was passing through Dayton, and I want to reshare some of his thoughts from that older episode here. Brian shares his thoughts on the meaning of local in craft beer. We prize beers that are brewed locally, but where are the ingredients from? Can a beer be local if it isn’t grown locally? Take a few minutes this morning to hear from Brian on what local or regional malt can do for beer.
You can find out more about Riverbend Malt here.
You can listen to my entire interview with Brian here.
Check out David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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